1.
cooking sake; cooking rice wine
Sake specifically intended for cooking rather than drinking. Used to remove odors from meat and fish, add flavor, and tenderize ingredients.
料理酒を大さじ一杯加える。
Add one tablespoon of cooking sake.
料理酒は肉や魚の臭みを取るのに使う。
Cooking sake is used to remove the odor from meat and fish.
料理酒がないときは普通の日本酒で代用できる。
When you don't have cooking sake, you can substitute regular sake.
USAGE:
A staple seasoning in Japanese cooking alongside 醤油 (soy sauce) and 味醂 (sweet rice wine). 料理酒 typically has salt added to make it undrinkable, which classifies it as a seasoning rather than an alcoholic beverage in Japan. This allows it to be sold without a liquor license.
COMMON COLLOCATIONS:
- 料理酒を加える (to add cooking sake)
- 料理酒で下味をつける (to season with cooking sake)
- 料理酒と醤油 (cooking sake and soy sauce)
SIMILAR WORDS:
- 味醂: mirin, sweet rice wine — sweeter, used for glazing and sweetening
- 日本酒: sake — drinking sake, can also be used for cooking