Sake (Cooking)

What Is Sake?

Sake is a clear, slightly sweet Japanese beverage made by fermenting rice through a special mold-yeast process. Besides being consumed as a drink, there are also varieties used in cooking as "cooking sake" (ryorishu).

In the kitchen, sake is used to tenderize meat, lighten the smell of fish and seafood, and add a slightly sweet, umami depth to a dish. It contains alcohol; however, most of this alcohol evaporates during cooking, leaving behind the aroma.

Nutritional Values of Sake

Sake is a cooking ingredient used in very small amounts (a few spoons) in the kitchen; although it carries about 130 kcal per 100 milliliters, the amount added to a dish is small, and some of its calories are also reduced as the alcohol evaporates. For this reason, the aroma-function note is more relevant here.

How Should Sake Be Used?

Cooking sake is used in small amounts, added to a marinade or cooking liquid; it is recommended to cook it long enough for the alcohol to evaporate. Since it contains alcohol, those who avoid alcohol (for religious or personal reasons) may prefer not to use this ingredient; alternatives such as water or apple juice can be tried as non-alcoholic substitutes.

This information is general; sake is a food ingredient, not a substitute for medical treatment.

How to Choose Sake?

For cooking, an affordable "cooking sake" is generally enough; expensive drinking-grade sake is not necessary. A clear one with a suitable freshness date and simple ingredients is preferred; products with an off smell or discoloration should not be used.

• Cooking sake is enough for kitchen use
• Should be clear with a suitable date
• Should not have an off smell or discoloration

How Is Sake Stored?

Sake is stored in a cool, dark place, sealed; keeping it in the refrigerator after opening better preserves its aroma. Sake left open for a long time loses flavor and quality.

Using Sake in the Kitchen

Sake is used most in teriyaki-style marinades, meat-chicken and fish marinades, steaming, and stewed dishes; it is part of the Japanese sauce trio along with mirin and soy sauce. It tenderizes meat and, as the alcohol evaporates during cooking, leaves aroma in the dish.

What Is the Difference Between Sake and Mirin?

Both are rice-based; mirin is sweeter and closer to a syrup, while sake is drier with a more pronounced alcohol note. In Japanese cuisine, the two are often used together, each for a different function.

Frequently Asked Questions

Does sake's alcohol evaporate completely?

Most of the alcohol evaporates during cooking; however, depending on the cooking time, trace amounts may remain. Those who avoid alcohol entirely may choose not to use this ingredient or prefer a non-alcoholic alternative.

What can be used instead of sake?

For a non-alcoholic approach, a little water, apple juice, or non-alcoholic cooking liquids can be tried; the taste won't be identical but serves a similar function.

Are drinking sake and cooking sake the same?

They are similar, but cooking sake usually has salt added and is produced more economically; cooking sake is enough for the kitchen, and expensive drinking-grade sake is not necessary.