Did you know that sake is a mainstay of Japanese cuisine? Along with dashi broth, soy sauce and miso, it can be found in almost every dish! This time, we've chosen to talk about sake from a culinary point of view, and present two references for use in two simple, delicious recipes.
Before getting down to cooking, we wanted to explore in detail the effects of sake when used as an ingredient. They are far more complex than you might imagine...


THE EFFECTS OF SAKE IN THE KITCHEN

1. Sake tenderizes food
The amino acids present in sake play a crucial role in tenderizing food. They help break down proteins, making muscle fibers more supple and less resistant.

2. Sake reduces the saltiness of dishes
This is achieved in two ways. By dilution: when added to dishes, sake dilutes the entire preparation, thus reducing overall salinity. By neutralization: certain amino acids present in sake (again) neutralize the salty taste, making the dish more palatable.
To prepare the nikiri-zake: heat the sake to evaporate the alcohol.

3. Sake eliminates strong tastes
There are two ways to do this. Alcohol evaporation: during the cooking process, the alcohol in the sake evaporates, taking the strongest odors with it. By neutralization: once again, thanks to certain amino acids contained in sake, which are able to neutralize strong odors, particularly those of fish and meat.

4. Sake brings dishes to life
By flavoring them: sake adds subtle, delicate floral and fruity notes. It adds a unique aromatic dimension capable of transforming an ordinary dish into a genuine gastronomic experience.
By balancing flavors: sake helps balance salty, sweet, acidic and bitter flavors, creating a taste harmony that adds to the dynamics of dishes.
By providing umami: and this is certainly the most remarkable point. Sake is rich in umami (see box), a flavor linked in particular to the amino acid glutamate, which intensifies and enriches other tastes, giving them incomparable depth and complexity.

How to use sake in cooking: Sake is generally used as is, in small quantities. But some cooks can't stand the smell of alcohol, and heat the sake beforehand. This type of sake is known as nikiri-zake. To prepare it, simply pour a few cups of sake into a saucepan and heat over low heat for 5 minutes. The alcohol will evaporate and you can then set aside your nikiri-zake. But if you need sake right away for your recipe, feel free to simply use it from the bottle.


2 RECIPES, 2 WAYS OF USING SAKE

1. Grilled beef with Izumo Jidenshu sake: originally intended for cooking, Izumo Jidenshu is just as incredible when tasted. A sake with aromas of walnut, caramel, hazelnut and chocolate. It has a supple texture, velvety smoothness and pronounced umami. The use of this sake will give the meat an unparalleled tenderness and crispness, while adding plenty of umami.
The recipe is very simple: simply marinate a slice of beef for an hour in sake, grill it on a hot pan, then deglaze with a little sake and a spoonful of soy sauce. Use this reduction to drizzle over sliced beef when serving. The combination with the powerful, rich flavors of Izumo Jidenshu is magnificent.

2. Salmon en papillote prepared with Yatagarasu Taruzake sake: a sake with subtle, harmonious woody notes. These aromas blend freshly with floral and fruity notes. The idea here is to enjoy the fragrance of sake while adding umami. Another simple recipe: place a slice of salmon in a papillote and pour in a capful of Yatagarasu Taruzake sake. Bake for 10 to 15 minutes, then add a few slices of lemon and herbs for decoration and freshness. Enjoy with the same sake, of course!


What is umami? umami was first described by Japanese scientist Dr. Kikunae Ikeda in 1908. It is considered one of the five basic flavors. Umbami gives a sensation of roundness and fullness in the mouth. In cooking, this flavor is provided by the amino acids found in sake, mainly glutamate, as well as nucleotides such as inosinate and guanylate. These compounds activate specific receptors on the tongue, creating a sensation of rich, persistent flavor.

 Umbami plays an essential role in naturally intensifying flavours, enabling the addition of less salt without sacrificing taste. It also contributes to a feeling of satiety, enriching the taste experience.