Koken sake is een essentieel ingrediënt in de Japanse keuken. Het wordt gebruikt om voedsel zoals vis of vlees te koken. De aanwezige alcohol en organische zuren elimineren geurtjes en voorkomen dat voedsel bederft. Het lijkt op mirin, maar minder zoet.
Cooking sake is an indispensable ingredient if you want to try Japanese cuisine. As wine is to Western cuisine, sake adds a deep flavor to food when the alcohol is boiled off. Unlike regular sake, cooking sake comes with added spices like salt and hints of fruit juice to take your cooking to the next level. It can be used in many different dishes. Due to the added seasonings, this sake is not to drink.
Ingredients: Fermented herbs (rice, rice koji, salt, glucoamylase, amylase and protease), fermented herbs (grape juice, alcohol, salt, pectinase, acidity regulator: E270, hydrolyzed protein (corn protein, potato, beet root, salt), salt, glucose syrup ( starch, catalysts: amylase and glucomanylase), alcohol, E330, water.
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