Sake as a seasoning
Besides adding its own flavour, sake helps other flavours to be absorbed, counteracts strong odours, and tenderises meat. Used in Teriyaki sauce, marinades, and Sake-steamed clams.
Asari no sakamushi – Sake-Steamed Clams
Clams, a source of vitamin B2, are rich in succinic acid, which makes them naturally flavorful. As such, they are usually cooked simply, with minimal seasonings. Steaming with sake is similar to using wine, accenting a dish’s flavour and aroma. Sake-steaming can be adapted to chicken and other seafood, such as white-meat fish like sole and turbot.