COOKING SAUCE SAKE 1.8Ltr

Description

About This Item

Cooking sake (Ryorishu) in 1.8-litre bottles is a staple Japanese condiment used to tenderise meat, neutralise odours in seafood, and add depth (umami) to sauces and broths. Unlike drinking sake, it often contains added salt or other seasonings to enhance its performance in the kitchen

• Tenderising: Natural enzymes help soften proteins in meat and seafood.
• Odour Neutralisation: Effective at removing “fishy” or gamey smells from raw ingredients.
• Flavor Complexity: Adds a subtle natural sweetness and deepens savory profiles without the heaviness of oils.
• Alcohol Content: Usually around 15%, but most of this evaporates during the cooking process, leaving behind its unique flavour profile
• If you cannot find cooking sake, you can use these alternatives in a 1:1 ratio:
  • Chinese Rice Wine (e.g., Shaoxing).
  • Dry Sherry.
  • Non-alcoholic: Rice vinegar (use in a 1:3 ratio with water/broth). [1]

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