Cooking Sake

Ryorishu is a type of sake (rice wine) made especially for cooking. It is often used in marinades for meat and fish to make them more tender, as well as to mask their smell. In cooking, it is often used to add body and flavour to tsuyu (soup stock) and sauces, or to make nimono (simmered dishes) and yakimono (grilled dishes). To enable shops not licensed to sell alcohol to stock it, manufacturers are required by law to add salt (2-3%) to ryorishu to make it unfit for drinking.