Sake is the premiere Japanese alcoholic drink but there is also a version made especially for cooking. Ryorishu, made from fermented rice, is often used in marinades for meat and fish to soften them as well as to mask their smell. In cooking, it is often used to add body and Flavour to various dashi (soup stock) and sauces, or to make nimono (simmered dishes) and yakimono (grilled dishes). To enable non alcohol-licensed shops to store it, manufacturers are required by law to add salt 2-3%) cooking sake to make it unfit for drinking.
|
Product Type:
Rice Wine
|
Type:
Chinese Fermented Rice Wine
|
Fragrance:
Sauce Fragrance
|