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Volume 13, Issue #1. Published on November 3, 2004
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Add Sake and Eat Tasty!
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Yumi Otsuka
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Brewed by the Japanese for centuries, sake is an ancient alcoholic beverage. Increasingly popular, the drink is created through a month-long fermenting process centered steam-cooked rice and water.
Served cold or warm, sake has an alcohol concentration of roughly 15 percent. Sake is comparatively easy to drink, similar to wine.
Although a great beverage, sake is not exclusively for drinking. It is also used as a seasoning in numerous dishes. Foods prepared with sake have a very smooth and soft taste to them. This works because sake helps remove salt, which hardens the food. It even adds to a entrée's attractiveness by giving a shiny gleam.
Sake removes strong odors from most meats and fish. A common Japanese fare, raw salmon, can be rid of its odors by marinating it in sake. If you put raw meat in sake before barbequing, the meat will much more tender.
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Photo courtesy Hakusan Sake Gardens
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Sake rice wine is more than just for drinking.
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Sake compliments a wide variety of Japanese dishes. Stews can be very good when prepared with it. Pickled vegetables are also made with sake.
Even if you’re not much of a drinker, sake can still spice up your cooking. Add a little sake when you cook teriyaki salmon and chicken! Just try!
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