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.
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)