The most common question I get on my website and social media channels like YouTube is: “What can I substitute for this ingredient?” It makes perfect sense.

Japanese cuisine uses many unique (or potentially intimidating) ingredients that can be difficult to find outside of Japan. So, I created this comprehensive guide to serve as a one-stop solution for those facing this challenge.

If you’re looking for reliable substitutes, this is your go-to resource and I will continue to built it up over time. If something is missing, leave a comment and I’ll add it to the list!

Japanese Soy Sauce (Koikuchi Shoyu)

Japanese dark soy sauce is the backbone of Japanese cuisine. You’ll find it in almost everything. Made from fermented soybeans and wheat, it provides the perfect balance of saltiness, umami, and aromatic depth that gives Japanese dishes their authentic flavor.

Alternative 1: Chinese Light Soy Sauce (生抽)

It’s lighter in color and has a slightly higher salt content, but is very similar to the Japanese variety. When I lived in England and was on a tight budget, I used this as my go-to substitute for economic reasons. Outside of Japan, it’s usually much cheaper than Japanese soy sauce, which is a major advantage.

• Taste impact: Cleaner, more straightforward soy flavor, less complexity but totally functional
• Use exactly: 1:1 ratio
• Perfect when: Your Asian market only carries Chinese brands
• Watch out for: The flavor difference shows in delicate dishes like clear soups. Use less or skip it there.
• My take: Personally, I find this the most versatile substitute

Alternative 2: Tamari (as GF option)

Thicker and slightly sweeter than regular soy sauce, tamari really shines in dishes where you want that extra richness.

• Taste impact: Richer, more viscous with pronounced sweetness.
• Use exactly: 1:1 ratio.
• Perfect when: You need gluten-free alternative.
• Watch out for: The thickness and sweetness can overwhelm lighter dishes.
• My take: Skip this unless you specifically need gluten-free. While it’s fantastic for teriyaki and sashimi, the extra sweetness can throw off other recipes.

Not Recommended Alternatives

• Chinese dark soy sauce (老抽): Way too thick and sweet. If you’re going for a Chinese alternative, it has to be Chinese light soy sauce.
• Oyster sauce: Completely different flavor profile with seafood notes.
• Worcestershire sauce: Too acidic and fruity for a substitute.
• Fish sauce: The fishy aroma doesn’t match Japanese flavor profiles.

Bottom Line

Stick to these two: Chinese light soy sauce if availability is your issue, tamari if you need gluten-free. That said, Kikkoman and other Japanese brands are widely available now, so unless you have specific dietary constraints, I recommend grabbing the real thing.

For those wanting to learn more about Japanese soy sauce or discover recommended brands, check out my detailed soy sauce guide.

Hon Mirin

Hon mirin is an important Japanese ingredient with many uses. Made from glutinous rice, rice malt, and brewing alcohol, mirin contains about 14% alcohol, 50% sugar, and amino acids and aromatic compounds that provide a complexity not found in plain sugar.

Alternative 1: Mirin-Style Seasoning

Many bottles labeled “mirin” at your grocery store outside Japan are this stuff. With less than 1% alcohol versus real mirin’s 14%, it’s made with corn syrup and additives instead of fermentation. But plenty of Japanese home cooks use it too, so you don’t need to stress about it.

• Taste impact: Less complex, missing that fermented depth, but gets the job done.
• Use exactly: 1:1 ratio.
• Perfect when: You can’t find real mirin or want to save money.
• Watch out for: Often sweeter than real mirin; burns easier in long-cooking dishes due to higher sugar content.
• My take: Works fine for most home cooking. Don’t overthink it.

Alternative 2: Sugar + Alcohol

This is your DIY approach: combine sweetness with alcohol to mimic what mirin does. Best option is sake + sugar, but dry white wine + sugar works too if that’s what you have.

• Taste impact: You get the sweet-alcohol combo, but miss mirin’s unique umami depth. Flavors stay more separated rather than harmonized.
• Use exactly: For 1 tbsp mirin → 1 tbsp sake + 1 tsp to 1½ tsp sugar (or 1 tbsp sake + 1 tsp honey)
• Perfect when: You don’t want to buy a whole bottle just for occasional Japanese cooking.
• Watch out for: Mix the sugar in completely before using. Undissolved sugar burns easily. Choose slightly sweet white wine over bone-dry versions.
• My take: Solid backup when you already have sake or white wine around.

Alternative 3: Cola

I know this sounds crazy, but cola actually can work with certain dishes. For example, I’ve made teriyaki chicken with it, and it was genuinely delicious. Its sweetness, slight spiciness, and caramel notes can mimic some of the effects of mirin.

• Taste impact: Adds cola’s distinctive sweetness and subtle spice blend.
• Use exactly: 1:1 ratio.
• Perfect when: You need alcohol-free and don’t want to buy specialty ingredients.
• Watch out for: Only works for small amounts. Cola flavor gets overwhelming in recipes calling for lots of mirin.
• My take: Surprisingly good for teriyaki, but definitely a “fun experiment” substitute.

Not Recommended Alternatives

• Plain sugar: Gives sweetness but zero complexity or glaze.
• Apple juice: Too acidic and fruity for Japanese flavors.
• Sake alone: Missing the sweetness entirely.
• Rice vinegar + sugar: The acidity completely ruins the flavor profile. Vinegar has no place in mirin substitutes.

Bottom Line

If it’s available, get mirin-style seasoning. It’s specifically designed for this job. If you’re making it yourself, sake and sugar are your best bet.

If you want to learn more about mirin or find out which brands are recommended, check out my mirin guide.

Sake

Sake, a Japanese rice wine with an alcohol content of 14-16%, is a cornerstone of Japanese cooking. It contains amino acids that eliminate odors while enhancing the flavors of ingredients.

Before we dive in, I recommend skipping “cooking sake” if possible. It contains added salt purely to avoid alcohol taxes, and I’d rather use the cheapest drinkable sake you can find. Even the cheapest junmai sake will produce cleaner, better results than salted cooking sake.

Alternative 1: Cooking Sake

Despite what I just said, most Japanese households actually use this, so don’t feel bad about it. It’s essentially sake with about 2% salt added to avoid alcohol taxes. It’s similar to the difference between real mirin and mirin-style seasoning.

• Taste impact: Saltier overall with less finesse than pure sake, but similar odor-eliminating effects.
• Use exactly: 1:1 ratio.
• Perfect when: You want the most economical option.
• Watch out for: The added salt concentrates during long cooking, so reduce other salt in your recipe accordingly.
• My take: Works fine for most dishes, but the salt addition can throw off delicate soups and clear broths.

Alternative 2: Dry White Wine (Or Dry Sherry)

For heartier dishes (think beef bowls, not delicate fish), dry white wine actually works well. It’s more acidic than sake, which changes how it affects proteins, but in robust dishes you won’t notice.

• Taste impact: Adds wine’s acidity and fruit notes-noticeable in quick-cooking dishes, less so in long braises.
• Use exactly: 80% dry white wine + 20% water.
• Perfect when: You don’t want to buy cooking sake and have wine around.
• Watch out for: Choose dry, not sweet wine. Avoid heavily oaked wines that clash with Japanese flavors. Add a pinch of sugar if too acidic.
• My take: Great for teriyaki and braised dishes, but skip it for delicate preparations like clear soups.
  

Alternative 3: Kombu Dashi + Salt

Kombu dashi with a pinch of salt gives you umami without alcohol. Add ginger if you need odor-eliminating effects.

• Taste impact: Adds umami but misses alcohol’s tenderizing and deodorizing properties.
• Use exactly: 1:1 ratio.
• Perfect when: You absolutely cannot use alcohol.
• Watch out for: Won’t tenderize proteins or eliminate fishy odors like alcohol does. So use ginger or other techniques for that.
• My take: Only recommend if alcohol is completely off-limits.
  

Not Recommended Alternatives

• Distilled spirits: Way too strong (40% alcohol) and wrong flavor profile.
• Any vinegar: Completely destroys the flavor balance, never do this.

Bottom Line

If you can find sake at a liquor store, grab the cheapest drinkable one. It’ll beat everything, including cooking sake. But no sake available? Cooking sake is your next best bet, followed by dry white wine for heartier dishes.

If you would like to learn more about alcohol in cooking, check out my sake 101 post.

Rice Vinegar

Rice vinegar is the gentle giant of the vinegar world, hailing from Japan. It is made from fermented rice and has a mild acidity of 4-5% and a subtle sweetness. Its delicate, amber-colored profile makes it ideal for sushi rice, sunomono (vinegar salad), and dressings when a tangy flavor is needed without harshness.

Alternative 1: Apple Cider Vinegar

This is the closest match to rice vinegar’s gentle personality. Apple cider vinegar has similar acidity (around 5%) with natural sweetness and less bite than other vinegars.

• Taste impact: Subtle apple sweetness and fruitiness, slightly sharper than rice vinegar but in the same ballpark.
• Use exactly: 1:1 ratio for most uses; add 5% sugar if you need more mellow sweetness.
• Perfect when: You want the most versatile, widely available substitute.
• Watch out for: Brings a hint of apple flavor, usually okay but worth noting.

Alternative 2: White Wine Vinegar

White wine vinegar packs more punch at 6-7% acidity, with wine-derived complexity that can be interesting. But it needs diluting and sweetening to match rice vinegar’s gentle nature.

• Taste impact: Sharper acidity with wine complexity, more aggressive than rice vinegar.
• Use exactly: Mix 2/3 white wine vinegar + 1/3 water, then add a touch of sugar or honey.
• Perfect when: Apple cider vinegar isn’t available and this is what you’ve got.
• Watch out for: Must dilute and sweeten, too harsh otherwise.
• My take: Workable but requires more effort than apple cider vinegar.

Alternative 3: Distilled White Vinegar

The cheapest vinegar around with 5% acidity, but harsh tasting.

• Taste impact: Much harsher and more pungent than rice vinegar, actually quite noticeable difference.
• Use exactly: Mix 4/5 white vinegar + 1/5 water, then add sugar or honey to taste.
• Perfect when: It’s literally all you have and you’re making something forgiving.
• Watch out for: Sharp, aggressive flavor that needs serious mellowing.
• My take: Only use if apple cider vinegar isn’t an option.

Not Recommended Alternatives

Most other vinegars are too aggressive or have wrong flavor profiles for Japanese cooking. Also, I’d avoid pre-seasoned “sushi vinegar” blends for general rice vinegar substitution too. They already have sugar and salt added, which will throw off your cooking if you use them as a straight rice vinegar replacement.

Bottom Line

Apple cider vinegar is your best friend here with similar acidity, natural sweetness. If you’re serious about Japanese cooking, just grab a bottle of unseasoned rice vinegar.

Japanese Rice

Japanese rice primarily refers to short-grain japonica rice (uruchimai), which becomes sticky, sweet, and pleasantly chewy when cooked. It is essential for sushi, rice bowls, and Japanese meals in general. By the way, Koshihikari rice is grown in the US too.

Alternative 1: California Rice (Calrose)

When Japanese rice isn’t available, Calrose rice from California is the go-to substitute. Calrose is a medium-grain japonica variety that gets you maybe 80% of the way to authentic Japanese rice texture. It has similar starch content but slightly higher protein, which means it’s a bit less sticky and the grains separate more when it cools down.

• Taste impact: Lighter, less aromatic than Japanese rice with less of that signature stickiness.
• Use exactly: Same method but dial back the water slightly.
• Perfect when: You want decent results without paying premium prices for imported rice.
• Watch out for: Separates more when cold, so not perfect for onigiri or sushi.
• My take: Funnily enough, Japan’s recent rice shortage actually had Calrose showing up in Japanese supermarkets.

Alternative 2: Korean Rice or Chinese Short-Grain

Both are japonica varieties like Japanese rice, but Korean rice is your better bet. It’s remarkably close to Japanese rice in both texture and flavor. Chinese short-grain can vary more depending on the specific variety and how it’s processed.

• Taste impact: Korean rice is very close; Chinese short-grain might have slight flavor and aroma differences.
• Perfect when: You live somewhere with good Korean or Chinese markets.
• Watch out for: Nothing in particular.
• My take: If you see Korean rice, grab it. It’s often the closest thing to Japanese rice you can find.

Not Recommended Alternatives

Long-grain rice like jasmine or basmati won’t work. Instant rice is also a no-go. Arborio rice might work for casual dishes, but you cannot make sushi or onigiri with it.

Bottom Line

If you’re making sushi, onigiri, or any dish where rice texture really matters, spend the extra money on proper short-grain Japanese rice. But for everyday rice bowls and casual Japanese cooking? Calrose will do the job without breaking the bank!

Japanese Mayonnaise (Kewpie Style)

Japanese mayonnaise, like Kewpie, is in a league of its own. It’s usually tangier, richer, and more complex than other mayonnaises. There’s an American version of Kewpie that’s slightly different from the original Japanese recipe, but it’s still worth seeking out.

Alternative 1: Regular Mayo + Rice Vinegar & Sugar

This is your emergency workaround when you need something Kewpie-ish right now. Add rice vinegar for tang, sugar for balance, and a tiny pinch of dashi granules for that umami kick. It’s not going to fool anyone who knows real Kewpie, but it gets you in the ballpark.

• Taste impact: You’ll get some of the tanginess and umami, but I wouldn’t say it’s close enough.
• Use exactly: To 100g regular mayo, add ½ tsp rice vinegar + pinch of sugar + small pinch of dashi granules.
• Perfect when: You don’t want to buy a whole bottle of Kewpie.
• Watch out for: No matter how much you tweak it, it won’t taste exactly like Kewpie.
• My take: Just buy the Kewpie if you can, the difference is worth it.

Alternative 2: Homemade Option

If you’ve got time and want to make your own Kewpie-style mayo from scratch, it’s totally doable. I’ve actually developed a Japanese-style mayo recipe! Check it out if you’re feeling ambitious.

Potato Starch

Potato starch (katakuriko) is Japan’s go-to thickening agent and coating for fried foods. It’s basically in every Japanese pantry.

When mixed with water and heated, it creates a glossy, transparent thickening that loosens when cooled. For frying, it gives that incredibly light, crunchy texture that’s different from flour-based coatings.

Alternative 1: Cornstarch (Not Corn Flour)

This is your most reliable swap when potato starch isn’t available. Cornstarch comes from corn but behaves very similarly to potato starch. It thickens sauces and works for frying coatings. The results are about 80-90% as good.

• Taste impact: Slightly finer texture, holds up better when cooled but with less glossy finish.
• Use exactly: 1:1 for frying; for thickening use 1.2x the amount (so if recipe calls for 1 tbsp potato starch, use 1.2 tbsp cornstarch).
• Perfect when: Potato starch is hard to find but cornstarch is everywhere.
• Watch out for: For thickening, you need slightly more to get the same viscosity.
• My take: Works great for both uses, though fried foods absorb slightly more oil and aren’t quite as crunchy.

Alternative 2: Tapioca Starch

Tapioca starch creates strong, stretchy textures with high transparency and good freeze-thaw stability. But it behaves differently when heated and can turn hard and jelly-like when cooled, making it trickier for thickening usages.

• Taste impact: More chewy, elastic texture; can get hard and jelly-like when cooled.
• Use exactly: Start with about 80% of the potato starch amount for thickening purposes.
• Perfect when: You have tapioca starch but no cornstarch available.
• Watch out for: Great for frying, but be careful with sauce thickening.
• My take: Cornstarch is more predictable and user-friendly.

Not Recommended Alternatives

Other starches have unpredictable behaviors that make them hard to recommend. And don’t try to substitute flour for potato starch in Japanese cooking, completely different properties and results.

Bottom Line

Cornstarch is your reliable backup when potato starch isn’t available. It handles both thickening and frying duties well, just remember to use a bit more for thickening. Tapioca starch can work but requires more finesse.

Naganegi

The Japanese word “negi” can be incredibly confusing because it covers everything from thin scallion-like onions to thick leek-like varieties. Among these, naganegi (long onion) is the thick type that you simply cannot substitute with scallions. It’s much closer to a leek, which is why I label it as “Japanese leek” in my recipes to avoid confusion.

Alternative 1: Regular Leek

When you’re outside Japan, regular leeks are your closest match for naganegi. Leeks actually look very similar to shimonita negi (one of Japanese negi variety) and have that same thick white shaft that works well in braised dishes and grilling.

Taste impact: Thicker and sweeter than naganegi, but the green sections are quite fibrous.

• Use exactly: 80% of the naganegi amount (full amounts can be overpowering).
• Perfect when: You’re making hot pot dishes or simmered recipes where you need substantial cooking.
• Watch out for: Takes about 1.5x longer to cook than naganegi. Remove the tough outer leaves and use only the tender inner parts.
• My take: Great for dishes that require long heating.

Alternative 2: Onion

This won’t work for every dish, but when you need finely chopped naganegi white parts for stir-frying, like in my miso ramen recipe, regular onion can step in

However, please note that it is difficult to substitute hot pot dishes or stews.

Japanese Cucumber

Japanese cucumbers are slim, crisp vegetables with thin skins and minimal seeds. What makes them special is their clean, refreshing taste without the bitter bite you get from many other varieties. They’re perfect for eating raw in salads, quick pickles, and sunomono.

Alternative 1: Persian Cucumber

Persian cucumbers are your closest match to Japanese cucumbers. Both have thin, edible skins and that same crisp-without-being-watery texture. The flavor profile is remarkably similar, clean and refreshing without any harsh bitterness.

• Taste impact: Clean, crisp bite with thin skin and tiny seeds.
• Use exactly: 1:1 ratio.
• Perfect when: You can’t find Japanese cucumbers but Persian ones are stocked at your store.
• Watch out for: Slightly more watery than Japanese cucumbers.
• My take: This is as close as you’ll get.

Alternative 2: English Cucumber

English cucumbers are decent but not a perfect substitute. They’re much thicker and have a softer texture with more water content. There’s also a bit more bitterness, though still way better than other cucumbers.

• Taste impact: Thicker and more watery with softer flesh. Mild bitterness but still relatively clean flavor.
• Use exactly: Use about half the amount since they’re much bigger.
• Perfect when: English cucumbers are your only option at regular supermarkets.
• Watch out for: Cut them into quarters lengthwise to match Japanese cucumber proportions. Scoop out seeds if there are too many, and consider peeling if the skin tastes bitter.
• My take: Workable but requires more prep than Persian cucumbers.

Not Recommended Alternatives

Other thick-skinned varieties are just too different, thick, bitter skins and watery centers that throw off Japanese dishes.

Japanese (Oriental) Spinach

Japanese spinach has rounded leaves with thin, tender stems that are much more delicate than Western varieties. The leaves are thinner with a gentle texture and natural sweetness that works beautifully in traditional dishes like goma-ae (sesame dressed spinach), ohitashi (blanched spinach), and stir-fries.

Alternative 1: Baby Spinach

Baby spinach is your best bet here. It’s got less oxalic acid than mature spinach, which means less bitterness and more of that sweet, delicate flavor that’s closer to Japanese spinach. The tender leaves work great both raw and cooked.

• Use exactly: 1.25-1.5x the amount since it shrinks dramatically when cooked.
• Perfect when: Japanese spinach isn’t available but baby spinach is easy to find.
• Watch out for: Cooks down fast, so reduce your cooking time to avoid mushy results.

Alternative 2: Bok Choy Leaves

Bok choy leaves (just the leafy parts, not the stems) can work in a pinch. While it’s a different plant family entirely, the leaves are soft and have a mild flavor that won’t overpower delicate Japanese preparations.

• Perfect when: You can’t find any type of spinach but bok choy is available.
• Watch out for: Works better in heartier cooked dishes than delicate preparations due to the different flavor profile.

Not Recommended Alternatives

Arugula has too much peppery bite and completely wrong flavor profile. Kale is way too tough and bitter.

Need More Substitutes?

That wraps up my guide to the most common Japanese ingredient substitutions. What substitutes do you use in your cooking? If you know of any good alternatives that didn’t make this list, I’d love to hear about them.

And if there are other Japanese ingredients you’re struggling to substitute, drop them in the comments! I will add them to a future update!

The post The Ultimate Guide to Japanese Ingredient Substitutes appeared first on Sudachi.

Exciting news!

My first authored cookbook, “Japan: The Ultimate Cookbook,” was released on May 13, 2025 in the US and July 13th Internationally.

First and foremost, I would like to take this opportunity to express my heartfelt gratitude to everyone who has read and tried my recipes. This wouldn’t have happened without you. I’m also incredibly thankful to Cider Mill Press, HarperCollins Focus, and HarperCollins for making this dream project a reality.

I started this Sudachi website back in 2020, and from the very beginning, one of my big goals was to collaborate with a traditional publishing house to create a physical cookbook. In that context, I am honored to have been chosen as the author of the Japanese edition of the Ultimate Cookbook Series.

This cookbook is jam-packed with info, and it’s 704 pages long! It’s a big hardcover book just like an encyclopedia that’s both practical and a celebration of Japanese cooking.

This book’s got everything you need to get into Japanese cuisine. It covers everything from basic techniques to a wide range of recipes, making it a comprehensive resource for anyone interested.

1. A Complete All-in-One Book

While websites and the internet are undoubtedly convenient, I personally believe that physical cookbooks still hold their own when it comes to recipes. That’s one of the reasons why I wanted to do this in the first place.

This cookbook has some great features that’ll make your cooking experience smoother:

• Ingredient substitution options
• Clear but concise explanations of tools and techniques
• Logical category organization
• Comprehensive appendices
• Detailed index

The info you need is just a page-turn away. When you need to find something quickly, I’ve found that a well-organized book is often faster than a website. You’ll love how easy it is to access everything in one convenient place without looking at screen.

Oh, and the cookbook is pretty giant, so it comes with three ribbon bookmarks already included! This feature makes it simple to keep track of multiple recipes or sections while you cook.

2. Over 300 Recipes Inside!

Within these 704 pages, you’ll discover more than 300 different recipes! Here’s a glimpse of the diverse categories included:

• Rice
• Soups
• Salads & Sides
• Simmered Dishes
• Fish
• Meat
• Fried Foods
• Pickles
• Donburi (Rice Bowls)
• Ramen
• Udon & Soba
• Nabe (Hot Pots)
• Sushi & Sashimi
• Yoshoku (Western-Influenced Japanese Cuisine)
• Chuka (Chinese-Influenced Cuisine)
• Izakaya (Pub Food)
• Street Food
• Desserts

With a ton of recipes to choose from, you’re sure to find something you like! This collection has you covered, so you’ll always have something new and exciting to try from the rich world of Japanese cuisine.

3. Recipes Developed Using American Measurements

As those of you familiar with my recipes know, I usually develop them using the metric system (which is most common in Japan), with U.S. customary units in a secondary position.

But for this cookbook, since I worked with an American publisher, all the recipes were developed using American measurements. This means the cookbook will be exceptionally user-friendly for those living in the United States, so you won’t have to do any conversions and your cooking experience will be seamless.

And for those of you that prefer using the metric system, there’s a handy conversion guide too!

1. Bifukatsu, Page 295

A masterpiece that instantly brought a smile to my face and an exclamation of “Wow!” at first bite. This dish features tender beef steak coated in crispy panko breadcrumbs, deep-fried to perfection, and served with a rich, Yoshoku-style sauce that takes it to the next level.

Everything about this dish comes together perfectly-the crispy exterior, the juicy interior, and that irresistible sauce-creating a dining experience that I’m excited to share with you. It’s one of those recipes that makes everyone at the table break into spontaneous smiles of pure delight.

2. Shio Lemon Nabe, Page 466

It’s a stunning piece! This hot pot not only has amazing flavor but also a truly elegant and beautiful appearance. It’s easily one of my favorite hot pot recipes of all time.

What makes this dish special is that it requires only ingredients you can easily find, yet it tastes incredibly delicious. When winter arrives, I highly recommend warming yourself with this refreshing, citrusy hot pot.

3. Shoyu Ramen, Page 393

It’s so quick and easy, yet the flavor is basically unfair! This shoyu ramen soup recipe is ready in just 15 minutes! My website’s got a recipe too, but that one takes a bit more time at 1 hour and 45 minutes. This cookbook version was created to get the most flavor while keeping things as easy and fast as possible.

The ramen section has more quick and easy soup base recipes and topping options, so you can customize your perfect bowl according to your preferences! Make your perfect ramen mix with minimal effort and maximum satisfaction.

4. Nukazuke-Style Pickles, Page 308

Traditional nukazuke (rice bran pickles) need months of fermentation time. This recipe is a great hack that mimics the distinctive flavor of nukazuke through a simple yet creative method that delivers results in a fraction of the time.

This is just one example of the many smart shortcut recipes in the cookbook that keep authentic taste but also fit into a busy modern lifestyle. There are plenty more brilliant cooking hacks like this one waiting for you to discover!

5. Eryngii Steak, Page 619

A standout dish featuring thick, meaty king oyster mushrooms glazed in a savory teriyaki-style sauce and paired with freshly grated daikon radish.

The texture is strikingly similar to scallops, offering a satisfying bite that perfectly balances the rich glaze with the refreshing daikon. If you’re a mushroom lover, you’ve got to try this – it takes simple ingredients and makes them into something truly special.

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Pre-Order Japan: The Ultimate Cookbook

US:

Cider Mill Press | Barnes & Noble | Book Shop

Canada:

Indigo | Renaud-Bray

Australia:

The Nile | QBD Books | Booktopia

New Zealand:

Book Hero | Time Out | Paradox Books | Unity Books

UK:

Waterstones | TGJones

Amazon by Country:

USA | CANADA | AUSTRALIA | JAPAN
SINGAPORE | UK | GERMANY | FRANCE

The post Japan: The Ultimate Cookbook (My First Authored Cookbook!) appeared first on Sudachi.

Let’s dive into all these meaty questions and get you sorted with everything you need to know.

What is it?

General Usage & Why We Use It

It’s actually pretty rare for me to use it just for soups, but think of it as your subtle flavor booster. For example, I’ve snuck it into recipes like katsudon, gyudon, and oyakodon, as well as vegetable side dishes like yamitsuki cabbage and mugen cabbage. Just a touch, but it makes a big difference.

And, of course, it’s also a great addition to ramen dishes!

Alternative Option

And just a heads-up about concentrated cube-type bouillon: those bouillon cubes can be pretty intense. If my recipe says to use a tablespoon of bouillon powder, don’t just use a cube because it’s the right size.

So, while Western-style chicken bouillon powder can definitely work as a substitute, stick to either the powdered or granulated versions.

Brand Recommendations

The post Chinese-Style Chicken Bouillon Powder: Why We Use This in Japan appeared first on Sudachi.

What is Miso Paste?

Miso paste (味噌) has been a staple in Japanese cuisine for over a thousand years. This fermented condiment, made from steamed soybeans, koji mold, and salt, has a rich flavor thanks to the microorganisms involved.

Miso’s roots trace back to “hishio (醤),” a Chinese salted soybean food that made its way to Japan around the 8th century. Over time, Japanese artisans developed their own unique production methods, which led to the creation of the diverse range of miso pastes we enjoy today.

In modern Japan, miso is an essential part of daily life, used in countless dishes. Japan has an amazing variety of miso pastes, with each one having its own unique flavor and uses.

This article will walk you through everything you need to know about miso paste, including our top picks, to help you make informed choices for your pantry.

Types of Miso Paste

While most people think of miso as being white, red, or yellow in English, there’s a lot more to this versatile paste than meets the eye. Miso varieties are distinguished not only by their color but also by the ingredients and type of koji used in fermentation.

These factors play a big part in how the final product tastes and smells, which means there’s a lot of variety in flavors within each color category.

In this section, we’ll explore the various types of miso, classified by multiple criteria.

By Color

There are a few things that affect the color of miso: the type of soybean, how it’s cooked (steamed or boiled), how much koji is used, and the fermentation and aging processes.

As a general rule, white miso is sweeter, red miso is richer and more complex, and light-colored miso strikes a balance between the two. This versatile middle option is often called “yellow miso” in English.

A fascinating aspect of miso is that color alone doesn’t determine taste. For instance, Aichi Prefecture’s mame miso and Sendai miso are both considered “red” miso, but they have very different flavor profiles.

For everyday use, the most versatile option is usually one that works well in all areas. When categorized by ingredients, this all-rounder is often “chogo miso” (blended miso). In terms of color classification, it’s usually the light-colored or “yellow” miso. That’s why most of my recipes call for “yellow” miso in general.

The Bottom Line: Recommended Miso Paste

While there might be a few differences between the domestic and export versions, they all come from well-established Japanese producers. You can find these products at your local supermarket or shop online to enjoy the authentic Japanese miso experience!

How to Store Miso Paste

Miso paste can be stored at room temperature, but once it is opened, it’s best to keep it in the fridge to keep it at its best. High temperatures can affect the color and flavor of miso.

Once you’ve opened it, cover the surface of the miso with a film like plastic wrap or baking paper (usually comes with) before sealing the container. This extra barrier helps protect against air exposure, preventing oxidation and drying out.

FAQ

The post Miso 101: Everything You Need to Know About Fermented Soybean Paste appeared first on Sudachi.

What is the Sudachi Mobile App?

The Sudachi Japanese Recipes mobile app is a free, user-friendly platform designed to make it easier for you to access the diverse array of recipes featured on my website, Sudachi.

While the app focuses exclusively on recipes, it provides a streamlined experience for cooking enthusiasts. It does not include roundup content or non-recipe articles found on the main website.

You can download the app for iOS on the App Store or the Android version from the Google Play Store.

Alternatively, scan the appropriate QR code below.

Why a Mobile App?

In today’s digital age, you might be wondering, “Why bother with a mobile app when the website is free?” As the creator of Sudachi, I’d like to share my perspective on this decision and how it fits into our broader digital strategy.

While each platform is really important, I noticed a gap when it came to the actual cooking process.

Personally, I develop recipes using pen and paper in a notebook. This analog method remains, in my opinion, the most straightforward way to follow a recipe in my kitchen. You might think, “What about a cookbook?” but physical recipe books can’t keep pace with the constant updates on my website.

How to Make the Most of the Sudachi App

The Sudachi mobile app is designed with a specific purpose in mind: to be your kitchen companion. Here’s how I recommend using it for the best experience:

I built this app to make it easier for you to follow recipes while cooking. Use the website and YouTube for prep and learning, then switch to the app in the kitchen for the fullest, most user-friendly Sudachi recipe experience.

Visions for the Future

At Sudachi, I’m all about making it easier for people to enjoy authentic Japanese cuisine at home, whether it’s a once-in-a-while thing or a regular habit. With more and more people traveling to Japan, I’m here to help them recreate their favorite Japanese dishes in their own kitchens after they get back home.

I’m also excited to offer an ad-free premium plan within the Sudachi app. I want to be transparent: I’m not a programmer or app developer. This app was created through a partnership with a professional development company.

I’d be really happy that users can enjoy the app for free. Your use and engagement are very important to me. If you’d like to support our mission even more, I also have an ad-free premium plan for you. However, there’s absolutely no pressure to upgrade. I really appreciate your involvement, whether you use the free or premium version.

Looking ahead, I’m all in on making Sudachi better. I’ll be working closely with my development partner to introduce new features that will make it easier for our community to interact and for our users to have a better experience.

Your support, in whatever form it takes, is crucial to Sudachi’s growth. Thank you for being part of the Sudachi community. I’m always grateful for your engagement and feedback, which helps me to keep moving forward!

The post Introducing the Sudachi Recipe Mobile App: Your Pocket Guide to Japanese Cooking (iOS/Android) appeared first on Sudachi.

What is Mentsuyu?

Mentsuyu, as its name suggests (men-tsuyu meaning noodle-soup), is a versatile Japanese seasoning created by blending soy sauce, mirin, sugar, salt, dashi broth, and other ingredients. Its primary use is in noodle dishes like soba, udon, hiyamugi, and somen, but its utility extends far beyond just noodles.

Ingredients & Substitution Ideas

• Dried Kelp (Kombu): Essential for Mentsuyu. For detailed information about kelp, including recommended types, check out my Kelp Guide.
• Bonito Flakes (Katsuobushi): Indispensable for authentic flavor. For more insights, please see my Katsuobushi Complete Guide.
• Soy Sauce: For an in-depth understanding of selecting soy sauce, refer to my comprehensive soy sauce guide.
• Mirin: Choose “hon mirin” (本みりん) for genuine taste. For more about mirin and its substitutes, see my Mirin 101 article.
• Sugar: Regular white caster sugar is fine since it dissolves easily, but you can customize the recipe by using granulated sugar or even light brown cane sugar for a more subtle sweetness with depth.
• Water: Regular still water is used to dilute the sauce making it ready to use.

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Mantsuyu Sauce at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Soak the Kombu

First, let’s soak the kelp in water for 30 minutes. It’s simple: just let it sit, and the kelp will rehydrate and release umami into the water creating a kombu dashi base.

STEP

Heating the Kombu

Once 30 minutes are up, transfer the kelp and water into a saucepan. Heat it on a low to medium setting.

Take out the kelp right before the water starts boiling. The discarded kelp can be used to make kombu rice balls to avoid waste.

STEP

Adding More Flavor

When the water begins to boil, turn down the heat to low. Add the dried bonito flakes, soy sauce, mirin, and sugar.

Let it simmer on low for 5 minutes.

STEP

Cooling and Straining

After 5 minutes, turn off the heat. Let it cool down for a bit.

Once it’s not too hot, strain it through a colander. If you want to use it hot, you can use it as is. But for cold Mentsuyu, chill it in the fridge. It’s as simple as that!

I hope you enjoy this Homemade Mentsuyu recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

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Homemade Mentsuyu (Japanese Noodle Dipping Sauce)

This delicious homemade Mentsuyu is the perfect soup base or dipping sauce for udon and soba noodles and can be served hot or cold!

Course Homemade Ingredients, Sauces and Dressings

Cuisine Japanese

Method Simmer

Duration 1 hour

Diet Dairy Free, Egg Free, Pescatarian

Cook Time 10 minutes minutes

Soaking time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 45kcal

Author Yuto Omura

Ingredients

• 5 g dried kelp (kombu) (kombu)
• 500 ml water
• 10 g bonito flakes (katsuobushi) (katsuobushi)
• 3 tbsp mirin
• 6 tbsp Japanese soy sauce (koikuchi shoyu)
• 1 tbsp sugar

Metric – US Customary

Instructions

• Soak 5 g dried kelp (kombu) in 500 ml water for 30 minutes.
  
• Transfer the kelp and water to a saucepan and heat on medium-low.
  
• When the water is almost (but not quite) boiling and remove the kombu. Reduce the heat to low and add 10 g bonito flakes (katsuobushi), 3 tbsp mirin, 6 tbsp Japanese soy sauce (koikuchi shoyu) and 1 tbsp sugar. Simmer for 5 minutes.
  
• Strain the bonito flakes.
  
• Serve immediately while it's hot, or leave to cool and chill in the refrigerator for cold dishes. Enjoy!

Notes

This mentsuyu can be kept in the refrigerator for up to 2 weeks or frozen for up to 1 month.

Serving amount of 6 is based on dipping and would be more like 3-4 if used for a bowl of soupy noodles.

Nutrition

Calories: 45kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.01g | Saturated Fat: 0.002g | Cholesterol: 1mg | Sodium: 857mg | Potassium: 49mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.4mg

The post Mentsuyu (Straight to Use Japanese Noodle Dipping Sauce) appeared first on Sudachi.

Ingredients

The crafting of authentic mirin is an art, balancing just three ingredients: glutinous rice, rice malt, and shochu (Japanese distilled beverage). 

The choice of glutinous rice is pivotal-it saccharifies more quickly than ordinary rice, unlocking a deeper sweetness. Yet, the artistry lies in halting fermentation at its peak; this is where shochu steps in, curtailing the process to preserve the sweetness before it fully converts into alcohol. 

With an alcohol content between 11-14%, mirin is not classified as a condiment but an alcoholic beverage in Japan.

If you want to know more about sake as an ingredient, you can check out my Sake 101 article.

Hon Mirin vs Aji Mirin

As explained earlier, mirin is classified as an “alcoholic beverage” and thus subject to a higher tax rate. That’s why you’ll often find “aji mirin,” a mirin-like seasoning that’s easier on the pocket.

On the other hand, real mirin is always labeled as “hon mirin,” so if you’re looking for real stuff, pay attention to the label.

From my experience, while aji mirin is a go-to for its affordability, it just doesn’t quite match up to the authentic taste of hon mirin. 

Hon Mirin is a fermented sweetening condiment containing 11-14% alcohol.

Even for me, as a Japanese, these names sound too complicated, and it’s no wonder some people think that all the different types are the same due to their confusing names.

Simply put, if you can get your hands on hon mirin, then using hon mirin is the best way to make the most delicious Japanese dishes!

Recommended Hon Mirin You Can Buy in the US

As mentioned earlier, Hon Mirin is classified as an “alcoholic beverage” and is not readily available overseas from Japan because of that.

Please note that if you simply search for “mirin” on an e-commerce website, most of what you will find is “Mirin-like seasoning.”

If you know any Hon Mirin brands you can get in the U.S., let me know in the comments!

Mirin Substitutes

Each of these options provides a different take on mirin’s unique usage, allowing you to adjust your recipes according to your preferences or needs.

The post Mirin 101: What It Is, What It Does, Substitutions and More appeared first on Sudachi.

Using dashi packets is my favorite shortcut for adding authentic Japanese flavor and umami to my cooking while cutting costs and saving time. Here I will explain all you need to know, my brands and how to make perfect dashi in less than 10 minutes!

Dashi packets are your go-to for a quick and genuine dashi, a foundational Japanese soup stock. Inside these packets, you’ll find a mix of bonito flakes, dried sardines, and other umami-packed ingredients, all wrapped up in a convenient fabric bag.

Just like how you’d steep a tea bag, you simmer these in boiling water for a few minutes, and voila! You are left with a broth that’s bursting with flavor.

Differences Between Dashi Packet and Homemade Dashi

When it comes to making dashi from scratch in home cooking, the most commonly used type is a combination of kombu and bonito flakes.

Although there are various types of dashi, I will focus on the difference between homemade awase dashi (made with kombu and katusobushi) and dashi packets.

In both cases, the resulting dashi volume is 700 ml.

One of the biggest advantages of making homemade dashi broth from scratch, is the fact that the kombu and bonito flakes can be used multiple times whereas dashi packets can only really be used once.

Dashi from scratch begins with the “first dashi” (ichiban dashi) made by soaking or simmering the kombu and bonito flakes to create a premium golden stock. Ichiban dashi is often used for intricate Japanese dishes like clear soup.

Next, the leftover ingredients are used to create a milder “second dashi” (niban dashi), although sometimes additional bonito flakes are added to improve the flavor. This broth, also known as oigatsuo dashi, suits simmered dishes and soups.

The leftover kombu and bonito can be simmered with condiments and turned into tsukudani or pan-fried as furikake, both types of rice seasoning. So, while homemade dashi is more expensive, it ensures little to no waste.

On the other hand, dashi packet varies by brand and often including multiple flavor enhancers. The pro’s to using dashi packets are their strong and consistent flavor, and contents of the used packets can be repurposed into furikake.

Recommended Brands You Can Get in the US

I always use dashi packs when I’m short on time. This section features brands I’ve used, found good, and available in to buy online using Amazon US.

• Kuze Fuku (Global Edition) – I highly recommend this particular dashi packet brand as it has become my go-to choice these days. Despite being slightly pricier, I assure you that the quality and taste are unparalleled by any other brand I have tried.
• Kuze Fuku (Everyday Dashi) – This is not the global version, but a product called Kuze Fuku’s Everyday Dashi sold in Japan. This product is exactly the same as the one I am using now. It is really delicious and I recommend it.
• Kuze Fuku (Everyday Vegetable Dashi) – This is also a Kuze Fuku product, but made from vegetables (onion, carrot, garlic, cabbage, celery, and shiitake mushroom, and contains no fish or meat). This is particularly ideal for those who want to make vegetable dashi.
• KANESHICHI Natural Dashi Pack – I used these dashi packets until I came across Kuze Fuku’s products. They quality is good and it is available at a more reasonable price.
• Yamasan Gyokuro no Dashi – A popular option in Japan and known for its gentle flavor. This brand’s dashi packets stand out with the use of gyokuro and hojicha tea from Kyoto, in addition to the usual dashi ingredients.

How to Extract Dashi from Dashi Packet

When dealing with English-labeled products, it’s best to consult the instructions provided with each dashi packet to prepare it properly. However, when importing Japanese products, there may be instructions written in Japanese that are difficult to understand.

So, here I will explain the general method of making dashi using dashi packets.

STEP

Fill a pot with water and bring the water to almost boiling

Begin by filling a pot with about 300-400ml of water. This is typically the right amount for one dashi packet. Bring the water to a gentle boil (not rolling boiling).

STEP

Steep

Once the water starts to boil, add your dashi packet. You’ll notice the water slowly transforming as the flavors from the packet seep out.

Reduce the heat to medium and let it simmer for about 5 minutes. But don’t let it boil too vigorously.

If you see the dashi packet trying to escape to the surface, gently push it down with chopsticks or a ladle.

STEP

Remove

After those 5 minutes, turn off the heat. Now, this is crucial: remove the dashi packet immediately.

In my experience, leaving it for too long can lose the nice, delicate flavor of the broth. And when you’re taking it out, resist the urge to squeeze the packet.

STEP

Use

Now, you have a pot of aromatic dashi ready for your favorite dishes. I love using it as a base for soups or to give a flavor boost to my stews.

Jump to Full Recipe Measurements

I hope this dashi pack tutorial was useful! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

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How to Use Dashi Packets

This is my step-by-step guide on how to use convenient dashi packets to make quick, easy and authentic dashi for your Japanese cooking.

Course Homemade Ingredients

Cuisine Japanese

Method Simmer

Duration 15 minutes or less

Diet Dairy Free, Egg Free, Pescatarian

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Calories 8kcal

Author Yuto Omura

Ingredients

• 400 ml water varies by brand, check packaging for accuracy
• 1 dashi packet

Metric – US Customary

Instructions

• Heat 400 ml water until it's gently simmering.
  
• Place 1 dashi packet in the pan and simmer for 5 minutes. Keep the heat low to avoid a rolling boil.
  
• If the packet floats, hold it down using chopsticks.
  
• After 5 minutes, remove the dashi packet without squeezing and discard.
  
• Use the dashi straight away or cool and store in the refrigerator.
  

Notes

• To store leftovers, allow the dashi to cool and then transfer to a clean, airtight container. Keep in the fridge for up to 5 days.
• To freeze, divide into convenient portions using an ice cube tray or similar and freeze for up to 1 month.

Nutrition

Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 292mg | Potassium: 504mg | Sugar: 1g | Calcium: 36mg

The post What is a Dashi Packet? Everything You Need About Convenient Dashi appeared first on Sudachi.

If you’re looking to elevate your Japanese cooking without spending too much time or money, then dashi granules are the perfect ingredient for you! But what is it, how is it made and how can I use it? Learn everything you need to know right here!

Differences from Other Types of Dashi

In addition to granulated dashi, there are dashi bags, powdered dashi, and liquid dash. Let’s compare the characteristics, advantages, and disadvantages of each type.

• Dashi Granules: Dashi granules are heat-treated during manufacturing, resulting in a weaker flavor than other “instant dashi.” They may contain added salt and seasonings, so caution is needed when seasoning. These granules easily dissolve and spread evenly, ensuring a consistent flavor however they sometimes create a cloudy appearance in the water. Various types are available, including bonito, kombu, awase, iriko, ago, and shiitake mushroom dashi. The all-purpose dashi blends several types and is versatile for various dishes.
• Powdered Dashi: This type of dashi is made by finely grinding raw dashi ingredients. Since it’s unheated, it retains a good flavor and is often additive-free. Unlike other forms, it doesn’t dissolve in liquids but can be used similarly to furikake (sprinkles). After opening, it requires careful storage; it should be sealed tightly and stored in a cool, dark place. Various types are available, including high-end products made from carefully selected ingredients.
• Liquid Dashi: Most liquid dashi products are concentrated by adding seasonings, but some are derived directly from the dashi. There’s a wide product range, from budget-friendly to premium options. Adjusting the dilution rate allows this dashi to be used in various dishes. Some versions are additive-free and high-quality, while others might contain additives.
• Tea Bag Style Dashi: The tea bag-style dashi offers a convenient method to make authentic dashi by boiling powdered dashi packets in hot water. This approach addresses the issue of powdered dashi not dissolving in liquid. Once used, the leftover contents of the packets can be roasted and seasoned to create a homemade furikake with soy sauce, mirin, sesame, and chili peppers.

When Do People Use Dashi Granules in Japan?

Dashi is the lifeblood of Japanese cuisine. While traditional dashi, brewed with dedication, is unparalleled in taste, there are moments when the practicality of dashi granules shines through.

• Small servings: Need a single cup of miso soup or a small amount of dashi for a lunchtime side dish? The granulated form dissolves swiftly, letting you measure the exact amount without waste, even when making small batches or portions.
• Racing against time: Crafting authentic dashi can take a long time, sometimes stretching beyond an hour. For those moments when every minute counts, the quick-dissolving granulated dashi comes to the rescue.
• Ingredient scarcity: The soul of dashi lies in its ingredients, and their quality can make or break the broth. If top-tier ingredients elude you, the consistent quality of dashi granules is a reliable fallback. Its extended shelf life makes it a pantry essential for unexpected culinary ventures.
• When you’re not used to it: If you’re dipping your toes into Japanese cooking or lack confidence, the granulated version ensures a consistent flavor every time, eliminating the guesswork.
• Beyond just broth: The dashi granules aren’t just a broth substitute. It is infused with salt and other seasonings and doubles as a versatile seasoning. Whether for simmered dishes, stir-fries, dressings, or inventive sauces, its potential is limited only by your creativity whenever you want a bit of dashi element in your cooking.

While traditional dashi remains the gold standard, the granulated version is an indispensable ally in the modern kitchen, blending convenience with consistency.

3 Recommended Japanese Granulated Dashi

In the heart of Japan, the demand for Japanese granulated dashi is soaring. With many options available, each variant brings its unique flavor profile. Here, we delve into some renowned “Japanese granulated dashi” brands, celebrated for their taste, aroma, and versatility:

1. Ajimoto Hon Dashi: One of the stars in the world of dashi, Ajimoto Hon Dashi is renowned for its robust flavor. It’s the quintessential dashi that seamlessly complements many dishes, making it a staple in many kitchens since they are also expanding overseas, probably one of the most inexpensive products.
2. Shimaya Awase Dashi (Additive-free): A harmonious blend of bonito’s rich aroma and the subtle kombu umami, this dashi granule elevates any dish it graces. Its stick-type packaging ensures ease of use, making it a favorite among many.
3. Riken Katsuo Dashi (Additive-free): Purity at its best. With no added salt or chemical seasonings, Riken Katsuo Dashi stands out for its unadulterated flavor. It’s a testament to the brand’s commitment to offering authentic taste without compromise.

How to Make Dashi Using Granules

The preparation method for making dashi with granules varies depending on the brand or usage. Many granules come in packets containing individual sachets for easy use without the need to measure. These sachets can also vary in weight and strength so there’s no “one method for all” when it comes to dashi granules.

With that in mind, I will share the instructions for making dashi specifically using “Ajinomoto’s Hondashi Granules“.

The ratio of dashi granules to water ratio for Ajinomoto’s Hondashi Granules is 1 tsp for every 450ml water. Divide or multiply to suit your needs.

FAQ

Here are answers to frequently asked questions I have received across all platforms, including here, YouTube, Instagram, and Pinterest. If you have any questions, feel free to send them to me anytime! It will be a big help for everyone in this community!

The post Dashi Granules: A Quick Substitute to Dashi Stock Soup appeared first on Sudachi.

Hidefumi Aoki

Contributing Writer

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Hidefumi started his career at Hotel Metropolitan “HANAMUSASHI” in 1989, and since then he has worked as a chef and a head chef at various restaurants and ryokan all across Japan for more than 30 years. He holds a chef’s license and a fugu chef’s license in Tokyo.

What is Sake in Japanese Cusine Context?

In Japanese cuisine, the term “sake” refers to “Japanese rice wine (nihonshu).” Sake is an alcoholic beverage brewed from rice, koji (malted rice), and water.

There are different grades of sake, with the higher ratio of polished rice resulting in a more refined and elegant sake with a less tangy taste and a cleaner flavor.

In the cooking context, there are two types: “cooking sake (ryorishu)” and “drinking sake (nihonshu).” The decision on which type of sake to use depends on the chef’s judgment.

A Brief History and Cultural Significance

Sake has been produced for over 2,000 years, roughly the same length of history as rice. Initially, it was made as an offering to the gods and emperors.

The brewing method using rice malt became popular during the Nara period (710-794), and sake began to be produced in large quantities.

Sake is an integral part of Japanese culture and is offered as a symbol of gratitude at festivals and ceremonies.

It is a special drink to celebrate the changing seasons and important milestones in life. It is considered a link between the gods and Japanese people, much like the “Omiki (御神酒)” offered to the gods on New Year’s Day.

Over the years, sake has evolved from a drink primarily consumed by men to a fruity and elegant drink that can be enjoyed by anyone.

In the 1980s, there was a boom in locally brewed sake, such as Niigata’s “Koshino-Kanbai (越乃寒梅)” and Miyagi’s “Urakasumi (浦霞),” which took advantage of the local characteristics of their respective regions.

In the second boom, known as the “Ginjo-shu (吟醸酒)” boom, rice was polished to a fine, clean taste. Ginjo-shu has a light, dry taste, rich aroma, and fruity flavor, making it a popular choice among people who previously had little experience with sake.

The value of sake has changed over the past half-century and continues to evolve. Today, it is a fruity and elegant drink that anyone can appreciate.

History as a Cooking Condiment

Japan has a unique food culture that has developed over time. It incorporates seasonings like sake, soy sauce, mirin, and miso.

Although it’s not commonly used anymore, one such seasoning is the “Iri-zake (煎り酒),” a unique seasoning used since the Muromachi period (1333-1573). It is made by boiling down sake, pickled plums, dried bonito flakes, and salt in a pot.

In the past, Iri-zake was used extensively in households as a substitute for soy sauce, which used to be expensive. It was widely used until the mid-Edo period (1603-1868). As the price of preservative soy sauce fell, soy sauce gradually replaced it.

Even today, some upscale Japanese restaurants sometimes serve Iri-zake instead of soy sauce, especially in the summer, as it goes well with white sashimi.

All in all, sake has always been essential as both a seasoning and a beverage in Japanese cuisine.

On the other hand, sake is a more versatile condiment that does not interfere with the dish’s flavor. For example, it can remove fish odor and add umami and flavor to simmered fish.

Shaoxing Wine vs Sake

Shaoxing wine is a Chinese alcoholic beverage made from glutinous rice and rice malt. While the type of rice used in these two beverages differs, their ingredients are very similar.

Both are known for removing the smell of ingredients and adding umami (flavor) to soften the ingredients.

However, the most significant difference between them is their aroma.

Shaoxing wine has a strong and distinctive aroma, which is not ideal for Japanese cuisine because we focus on the natural flavor of the ingredients.

Undoubtedly, sake pairs well with Japanese cuisine, while Shaoxing wine complements Chinese dishes.

Cooking Sake or Drinking Sake: Which One Should I Use for Cooking?

Determining which type of sake to use can be confusing when a recipe calls for “sake.” Sometimes, the recipe indicates whether to use regular or cooking sake, but it’s unclear.

On this website (Sudachi Recipes), “sake” is assumed to be pure sake with no added salt. So, if you use “cooking sake” with salt added, you’ll need to adjust the salt content elsewhere in the recipe.

But first, let’s look at the difference between drinking sake and cooking sake.

Drinking Sake vs Cooking Sake

For sake primarily made for drinking, the most important aspect is whether it tastes good or not. For drinking purposes, the rice used in drinking sake is polished to remove impurities, which enhances the taste and aroma.

Some expensive varieties of sake are made by grinding down up to 20% of the rice.

On the other hand, cooking sake is used as a seasoning to enhance the flavor. It is brewed without removing too much of the surface of the rice, which leaves the umami ingredients, such as the tang and acidity.

Additionally, some products are specially brewed for cooking by adding salt to enhance the sweetness and richness.

It’s worth noting that sake is subject to an alcohol tax, but cooking sake is considered a seasoning and is not taxed that way. This makes cooking sake more affordable.

Is it Possible to Use Drinking Sake for Cooking?

You definitely can!

If anything, drinking sake is so much easier to use because it contains no salt and can be used in any dish.

What Kind of Sake Do You Use in A Professional Environment?

From my experience, drinking sake is predominately used in cooking at upscale Japanese restaurants. I have worked in various Japanese restaurants in my career and have always used regular drinking sake.

This is simply because cooking sake usually contains a high salt content that can interfere with the taste and has a distinct flavor.

When choosing drinking sake for cooking, I highly recommend Junmai-shu (純米酒), made purely from rice for its delicate aroma.

Again, it is essential to use cheaper variations as the rice is not polished as much as the expensive ones, leaving a tangy taste that will balance and enhance the dish’s overall flavor.

As a professional cook with over 30 years of experience, I believe that sake is like “magic water.” It can be used in almost any dish, and a little goes a long way in transforming a dish.

It’s safe to say good Japanese cooks are very good at using sake.

Pro Tips to Choose Sake Substitutes

Depending on where you live, you may not be able to get either drinking or cooking sake.

Sake plays a crucial role in Japanese cooking by removing unwanted odors, tenderizing ingredients, and adding a distinct flavor and aroma.

Based on these factors, you can consider the following substitutions:

Wine

Wine can affect the taste of Japanese food, but it can also help eliminate unpleasant odors, soften the food, and enhance its flavor.

Red wine contains tannins, a type of polyphenol that can impart a bitter taste and a red hue to the food. So, white wine is by far the best alternative.

However, choose a dry white wine with low acidity to not interfere with the dish’s flavor. Also, avoid fruity and sweet wines.

The Bottom Line: What Kind of Sake Should You Use in Cooking?

Throughout this article, I have explored the significance of sake in Japanese cuisine and discussed its importance. I have also discussed the alternatives that can be used as a substitute for sake while cooking Japanese food.

In conclusion, the most recommended type of sake for cooking Japanese dishes is cheap Junmaishu (pure rice sake) with no added salt, rather than “cooking sake.”

If you are living in Japan, you may opt for cooking sake that is clearly labeled as having no added salt.

However, it’s not that using cooking sake with added salt causes big problems. In such cases, it is just essential to adjust the saltiness in other ingredients.

Dry white wine with low acidity can be a great alternative if you cannot find sake abroad.

FAQ

The post Sake 101: Everything You Need to Know About Sake in Japanese Cooking appeared first on Sudachi.