What is the difference between Sake and cooking Sake? What you need to know when you use Sake instead of Cooking Sake
You may use sake when making Japanese food. Have you ever wondered what kind of sake is better to use for cooking when the recipe says sake?
Here, we will explain the difference between sake and cooking sake, things you need to know when using sake instead of cooking sake, and how to use sake to enhance your cooking.
Difference between sake and cooking sake, and its effectiveness
Many of Japanese food recipe has "Sake". First, let's learn about the effects of using sake in cooking, and then look at the difference between sake and cooking sake.
Benefits of using sake for cooking
Adding sake to a dish has the advantage that the odor of the ingredients can be removed by the aroma components and organic acids of the sake.
In addition to that, there are other cooking effects such as "Amino acids bring out the flavor and richness", "Soften the ingredients", "Use at the beginning of cooking to improve the taste penetration", and "Add a fragrant scent". For these reasons, sake is actively used as a seasoning.
Salt and auxiliary ingredients are added to cooking
The main point that cooking sake is different from sake is that "many of them have salt added".
There are also cooking sake that contain not only salt but also auxiliary ingredients such as sweeteners, which have the effect of adjusting the taste of the dish.
In addition, rice, which is the raw material for general cooking sake, is less polished than sake and may contain less alcohol.
When you lick cooking sake, it has a strong salty and sweet taste, and you would not feel flavors like sake has.
In addition, under the Japanese Liquor Tax Law, by adding salt to prevent drinking, it is possible to sell even at stores that do not have a liquor sales license.
Precautions when substituting cooking Sake
A typical cooking Sake contains about 3% salt, which is almost the same as seawater. Therefore, when using cooking Sake that contains salt in advance, the taste will be stronger than expected unless you pay attention to the amount of salt.
Similarly, if you have sweeteners such as starch syrup, you may need to adjust the amount of sugar or use mirin instead.
When using cooking Sake, do not think that it is the same as sake, but look carefully at the ingredients column and try to balance the seasoning.
Types of sake suitable for cooking sake
There are various types of sake, from how to make it to its taste. Then, what is "Sake suitable for cooking"?
Junmai sake with the umami of rice is recommended
It is said that sake with a high rice polishing rate, such as Ginjo and Daiginjo, are not suitable for cooking sake.
More polishing sake rice, the lighter the taste and the less various flavor and taste. Therefore, when you drink it, you can enjoy an elegant and crisp taste, but since the umami of rice is also removed, it may be a little insufficient to add a complex umami to the dish.
And also, because of the more process for polishing, they are a little expensive as well.
If you use sake for cooking, we recommend Junmaishu, Junmai Sake, which has more umami of rice. This is because the sake itself has a solid and moderate thickness and richness, which adds depth to the taste of the dish .
Also, for those who are concerned about the salt and additives in cooking sake, it is safe to use Junmai Sake.
Especially for dishes that use a large amount of sake, such as steamed clams, it seems that the grade of the dish can be improved by using simple and tasty sake.
Conclusion
"Umami" is the basis of the taste of Japanese food. Using sake not only eliminates the odor of the ingredients, but also enhances the umami of the dish and enhances its taste. On days when there is "Junmai", pure rice sake in your kitchen, please use it not only for drinking but also for cooking. I'm sure you'll have a more delicious dish than usual, and your evening drink will be even more fun!
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