HINODE Japanese Cooking Rice Wine Mirin/Sake)400ml

Cooking sake is an essential in Japanese cooking. It is used to cook foods such as fish or meat. The alcohol and organic acids contained eliminate odors and prevent food from decomposing. Close to the use of mirin, it is less sweet. Cooking Sake is an essential seasoning using rice Koji, which is the basis of Japanese food culture. Rice Koji is manufactured by culturing safe and pure Aspergillus for about 2 days while controlling the temperature and humidity. The rice Koji contains a large amount of enzyme components centered on amylase and protease, and the Japanese brewing culture has been using this method traditionally. Junmai cooking sake is made by fermenting rice Koji, which gives the original taste of rice UMAMI to dishes. The ingredients are only rice koji, rice, and salt, so we recommend Junmai cooking Sake for those who are concerned about additives. Cooking Effect 1. Give Umami Taste Amino acids and Organic acid (Specially succinic acid) derived from rice, which are the raw materials, have the effect of adding flavor and UMAMI (richness) to dishes. 2. Tenderize meat & fish Alcohol in Ryorishu will improve moisture content penetrate into ingredient and acidity of organic acids tenderize texture of meat. 3. Remove unpleasant smell Remove unpleasant smell from fish & meat. Azeotropic effect by alcohol will help to evaporate substance of odor, and aroma of fermented rice mask unpleasant smell. 4. Help flavour permeate Alcohol permeate ingredient faster than normal water. This will help other seasonings and flavor to permeate ingredient well. Mirin (みりん, ), or sweet rice wine, is a sweet and syrupy liquid used as a seasoning and glazing agent. Like soy sauce, it is one of the most essential condiments in Japanese cuisine. Similar to sake, mirin is also a type of rice wine but with a lower alcohol content (14% instead of 20%). #japanproducts #cookingsake #mirin #sake #ricewinecooking #japanproduct