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Soma's Gyūdon (Beef Bowl)
Comfort Food Mains · Easy
Cooking Sake (Ryorishu)
料理酒
Used in 4 recipes
What is it?
Japanese cooking wine used to rinse seafood and deglaze pans — not the same as drinking sake or mirin.
Culinary role
Removes fishy odors from shrimp; adds subtle umami to simmered and gratin sauces.
Buying guide
Cooking sake (料理酒, ryorishu) is salted rice wine for the kitchen — not hon-mirin (sweet) and not premium drinking sake. Japanese cooks toss shrimp or fish briefly in sake before cooking to remove odor, and splash it into sauces for depth.
Look for bottles labeled "cooking sake," "ryorishu," or "culinary sake" in Japanese aisles. Gekkeikan and Ozeki cooking sake are widely available. Salt in the bottle means you should reduce added salt elsewhere in the recipe.
Refrigerate after opening; use within a few months. Unopened keeps in a cool pantry.
- Budget pick: standard cooking sake from H-Mart or Amazon.
- Premium pick: junmai-style cooking sake from Japanese importers.
Substitutes
Dry sake or shochu with a pinch of salt; avoid sweet mirin as a 1:1 swap.
How to store
Refrigerate after opening. Keep upright with the cap sealed tight.
Shelf life
Unopened: 12+ months. Opened: 2–3 months refrigerated.
Where to buy
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