Japanese Cooking Sake
Use sake that tastes good on its own because it’s an essential condiment for Japanese food. It preserves ingredients longer, enhances flavor, and brings out rich umami.
Irizake is made by placing sour plum in sake and boiling down. It was a homemade seasoning used in the Edo period as a substitute for soy sauce. These days, ryotei or sushi restaurants may use it as a sauce for white fish with dashi added to enrich the flavors. The ones with reduced salt and mild flavors are popular on the market.