Sake Guides
Articles on choosing, tasting, serving, and how sake is made. Currently available in Japanese.
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17Cooking with Sake: A Beginner's Guide to Ryorishu and Mirin
When in doubt, reach for cooking sake or drinking sake to tame fishy or gamey flavors, and for mirin when you want sweetness and glaze. That one rule will get you through most recipes.
Enjoying #Beginner #Cooking #cooking sake -
41Sake Kasu: A Guide to Using and Storing Sake Lees
Sake kasu (also called sake lees) is the solid residue left behind after sake is pressed. It turns up in soup, amazake, and pickling beds, prized for the savory depth it adds to a dish. Because it still carries alcohol, though, it's worth thinking about who you're serving it to and how it's cooke...
Enjoying #Beginner #Cooking #sake lees #cooking sake