Cooking Sake(Ryorishu)

Japanese cooking sake (known as ryorishu) is a type of rice wine used in Japanese cooking to enhance flavors and tenderize ingredients. Unlike drinking sake, which is meant for consumption, cooking sake has a higher salt content and is specifically designed for culinary use. It is made from fermented rice, water, and koji mold, with a slightly sweet and mild flavor.

Cooking sake is commonly used in marinades, sauces, broths, and simmered dishes like sukiyaki and teriyaki, where it helps balance the flavors, adds depth, and imparts a delicate fragrance to the food. It also helps to mask any strong fishy or gamey odors in meats and seafood.