Kikkoman
Kikkoman Japanese Cooking Sake
What it is
This is a cooking sake specifically formulated for culinary use in Japanese cuisine. It is distinct from drinking sake due to its higher salt content, which helps to prevent it from being consumed as a beverage. The sake is brewed to impart a subtle umami flavor and aroma, making it an essential ingredient for authentic Japanese dishes. It is a liquid seasoning that adds depth and complexity to various recipes.
How people cook with it
Cooking sake is a fundamental ingredient in many Japanese recipes, used to enhance flavors and tenderize ingredients.
- Marinades for meat and fish
- Sauces and glazes
- Soups and stews
- Steamed dishes
When cooking with sake, it is typically added early in the process to allow its alcohol to evaporate, leaving behind its savory qualities. It can be used to deglaze pans, releasing browned bits and building a flavorful base for sauces. In marinades, it helps to break down proteins, resulting in more tender meats and fish. It also plays a role in reducing the 'fishy' smell of seafood. A small amount can be added to broths and soups to deepen their taste profile.
How it differs from similar foods
Unlike drinking sake, cooking sake contains added salt. This makes it unsuitable for drinking but ideal for cooking, as the salt contributes to the overall seasoning of the dish. Its flavor profile is also often less refined, designed to complement rather than dominate other ingredients.
Who it is for
Home cooks and professional chefs preparing Japanese dishes will find this ingredient indispensable.
How to keep the rest
After opening, store the cooking sake in a cool, dark place, such as a pantry or cupboard. Ensure the cap is tightly sealed to preserve its flavor and aroma. It does not require refrigeration. Properly stored, it will maintain its quality for an extended period.