In this post, I’ll guide you through the basics of sake—one of the essential ingredients in Japanese cooking.
With so many types of sake to choose from, it’s important to know how to choose the right sake for cooking.
Stick around, and by the end, you’ll feel confident picking the right one for your kitchen!
In This Post
✏️What is Sake? What is Cooking Sake?
Sake (pronounced sah-keh), also known as Japanese sake or nihonshu (日本酒), is a traditional Japanese alcoholic beverage made by fermenting rice with the help of koji mold and yeast.
Cooking sake (ryorishu, 料理酒), on the other hand, is specifically made for culinary use.
While it is similar to drinking sake, it contains added salt to make it undrinkable, which exempts it from alcohol taxes.
This addition of salt makes cooking sake more affordable than regular sake.
Whenever a recipe calls for "sake," use regular, drinkable sake. However, you can also substitute it with cooking sake if needed.
Note: Both sake and cooking sake contain about 13-15% alcohol, but it evaporates as it cooks.
🤔What Types of Sake Should I Use for Cooking?
There are several types of sake, similar to cooking wine, but I recommend junmai-shu (純米酒), which is made solely from rice and koji.
Its deep rice flavor and resistance to heat (it’s even suitable for drinking warm) make it ideal for cooking.
Some great options are Gekkeikan, Sho Chiku Bai, or any inexpensive junmai-shu you can find.
You can also use cooking sake, but keep in mind that it contains salt, which may alter the flavor of your recipe. Cooking sake also tends to lack flavors compared to regular sake.
If you opt for cooking sake, try to choose one with minimal additives, such as Morita Premium Organic Cooking Sake.
🍳Why Use Sake in Japanese Cooking?
Sake is often used in Japanese cooking to:
- Add umami
- Enhance umami from the ingredients
- Eliminate fishy or meaty odors
- Preserve the shape of the ingredients
- Help ingredients absorb flavors
- Soften the ingredients
Think of sake like wine in Italian or French cooking—while the flavors are different, they serve similar purposes in enhancing and elevating the dish.
🔎Are Sake and Mirin the Same?
Think of mirin as a sweeter version of sake, but they have different roles in cooking.
Most recipes use both for their unique benefits:
| Ingredient | Main Role | When to Use |
|---|---|---|
| Sake | Softens ingredients, eliminates odors | When you want tender ingredients without adding sweetness |
| Mirin | Adds sweetness, gives a shiny finish | When you want a sweet flavor and don’t need to soften ingredients |
So use both together when you want to:
- Soften ingredients (sake).
- Add sweetness (mirin).
- Create a shiny finish (mirin).
💡Learn more: A Complete Beginner's Guide to Mirin
🥢What Are Substitutes for Sake in Cooking?
If you can’t find sake (nihonshu), you can substitute it with:
- Cooking sake
- Shochu
- Dry white wine, such as dry sherry
Keep in mind that while these substitutes can replicate some of sake’s functions, they may not provide the same depth of flavor.
Adjust seasoning as needed to balance the taste.
💡Learn more: Alternatives for Japanese Cooking Staples
🗄️Does Sake Go Bad? How Should You Store It?
Sake gradually loses its flavor when exposed to oxygen, heat, and light, just like other brewed beverages.
- Store sake in a cool, dark place to preserve its quality
- Use within six months after opening
Always check the label on the bottle and follow any specific storage instructions provided.
🛒Where to Buy Sake
You can find sake at Asian grocery stores that have an alcohol license, liquor stores, or on brands' official websites.
You can find cooking sake online or at most Asian grocery stores, usually in the same aisle as other Japanese condiments, such as soy sauce and mirin.
💡Learn more: Best Places to Buy Japanese Ingredients Online
🍳How to Use Sake in Cooking
You can use sake in the same way as other alcoholic ingredients in various cuisines!
Here are some recipes that use sake:
❓Frequently Asked Questions about Sake
No, cooking sake contains about 2-3% salt, which makes it similar to seawater, so it’s not drinkable.
However, you can drink regular sake, as it does not contain added salt.
The alcohol in sake evaporates as it cooks for 1-3 minutes, making it safe for kids.
However, if you’re using sake in dishes that don’t require cooking or heating, such as salads, it’s best to heat the sake beforehand to remove the alcohol.
I hope you found this guide helpful!
If you’re interested in diving deeper into other Japanese condiments, check out these articles:
- A Step-by-Step Guide to Japanese Cooking for Beginners
- Essential Condiments to Get Started with Japanese Cooking
Happy cooking! 🙂
Comments
No Comments