Can I Use Regular Sake For Cooking?
Using Regular Sake (Drinking Sake) in Cooking: Yes, You Absolutely Can!
If you’re new to Japanese cooking and live outside Japan, you might be confused about the difference between “cooking sake” (ryorishu) and regular sake (the kind you drink). You might even wonder, “Can I use the sake I drink for cooking?” The answer is a resounding YES! In fact, using drinking sake can often make your food even more delicious.
Why Drinking Sake Works So Well in Cooking:
Flavor Enhancement: Just like wine adds depth and complexity to European dishes, sake adds a wonderful umami, sweetness, and subtle aroma to Japanese food. The higher quality the sake, the more nuanced and refined the flavor it will impart.
Tenderizing: The alcohol in sake helps to tenderize meat and fish, making them more succulent.
Removing Odors: Sake is excellent at neutralizing unwanted fishy or gamey smells in ingredients.
Adding Moisture: It adds liquid to the dish, contributing to the overall texture and preventing dryness.
Think of it this way: If you wouldn’t drink a particular wine, you probably wouldn’t cook with it either. The same general principle applies to sake. A better quality sake will generally lead to a better tasting dish.
Now, let’s clarify the difference between Cooking Sake (Ryorishu) and Regular Sake:
While you can use drinking sake, you might also see something labeled “cooking sake” in stores. Here’s how they differ, based on key points from Japanese culinary experts:
Salt Content:
Cooking Sake (Ryorishu): Usually contains added salt (around 2-3%). This is done for a few reasons:
It helps season the food.
It technically makes it “unpalatable” for drinking, allowing it to be sold at a lower tax rate (in some countries, alcoholic beverages are taxed differently than cooking ingredients).
The Salt helps preserve the product, extending the shelf life.
Regular Sake (Drinking Sake): Contains no added salt.
Other Additives:
Cooking Sake (Ryorishu): May contain other additives like corn syrup, glucose, or other flavorings. These are often added to mimic some of the umami that is naturally present in higher-quality sake.
Regular Sake (Drinking Sake): Ideally, it should be “Junmai” sake, meaning it’s made only from rice, water, koji (a type of mold used in fermentation), and yeast. No extra alcohol or sugars are added. Even if it’s not Junmai, the focus is on the natural flavors derived from the rice and fermentation.
Flavor Profile:
Cooking Sake (Ryorishu): The added salt and other ingredients can alter the flavor, sometimes making it taste less refined or slightly “artificial.” The saltiness also means you need to adjust the amount of salt you add to your recipe separately.
Regular Sake (Drinking Sake): Provides a purer, more nuanced sake flavor. You have more control over the seasoning of your dish.
Acidity
Cooking Sake(Ryorishu): The acidity levels maybe higher.
Regular Sake(Drinking Sake): Contains organic acid derived from the brewing proccess.
In Conclusion:
You can absolutely use regular drinking sake (especially Junmai sake) for cooking, and it will often yield superior results. If you use cooking sake, be mindful of the added salt and adjust your recipe accordingly. If you have access to good quality drinking sake, don’t hesitate to use it in your cooking – your taste buds will thank you! You’re essentially adding a high-quality ingredient that enhances the natural flavors of your food.
