Sake is made from rice and water. Although it is commonly referred as Japanese rice wine, it is made through a brewing process similar to beer, where the rice starch is converted to sugars which ferment into alcohol by yeast. Japanese use sake for cooking, just like how westerners would use wine for cooking.
- Use in marinades to remove any odor of meat and fish
- Tenderizes meat with its moisture
- Adds umami and naturally sweet flavor to soup stocks, sauces, simmered and grilled dishes
- Use as a key flavoring to a dish just like wine
- Use to enhance, intensify and accent the overall flavor and aroma of a dish
- Because sake is a fermented product which contains antioxidants, cooking with sake also offers you some great health benefits