What’s difference cooking sake with sake? The role of sake
Sake that is indispensable when making Japanese food. It has a role of giving an exquisite flavor and sweetness and richness.
Today is the story of such sake.
What is the difference between cooking sake and sake?
The difference between cooking sake and sake lies in the rice. Sake is made by scraping the surface of rice to give it a scent, but cooking sake is not scraped very much.
(By the way, the more the surface of the rice is scraped, the higher the quality of sake.)
By not scraping the surface of the rice, the miscellaneous taste remains, and when the miscellaneous taste is combined with the ingredients and other seasonings, the taste is brought out more. Also, cooking sake contains salt and other seasonings, so you cannot drink it as it is. This is a mechanism that does not impose liquor tax.
Does the food taste better with high-quality sake?
Doesn’t the food taste better with high-quality sake? Many people think that, but the proper use of sake and cooking sake depends on “what kind of food do you want to make?”
As I mentioned above, cooking sake brings out the miscellaneous taste and umami. However, since it contains salt, the osmotic pressure may cause the taste of the material to come out.
On the other hand, sake can confine the taste of the ingredients in it.
Therefore, I think cooking sake is suitable when cooking with various ingredients, and sake is suitable for dishes that want to tightly confine the taste of the ingredients.
Cooking is chemistry!
There are various types of cooking sake
There are many types of cooking sake that can be purchased at the Grosserie Store.
This is from a different manufacturer. Different manufacturers have different recipes and different amounts of seasonings such as salt.
Sake becomes sweet
Sake turns sweet by evaporating alcohol.(Sweet cooking sake(Mirin) is sweeter)
When making Japanese food, there is an order to add seasonings. It is to put in the sweetest first. Add sugar, sake, mirin first, then salt, vinegar, soy sauce, and miso. The reason for adding sweets at the beginning is that the sweetness does not soak when added later. If you add soy sauce or miso first, the aroma will disappear, so add it last.
Let’s evaporate the smell together!
At the same time as alcohol evaporate from sake, the smell of foodstuffs can also be evaporated! Use it well.
Let’s make the food delicious with sake!
If you feel that it will be more delicious, try adding sake.
Vave introduces recipes using cooking sake.
Click here for recipes using cooking sake.
(The image is “Super easy and delicious! Stir-fried eggplant with miso”)
