Comments on: What is Ryorishu? Japanese Cooking Sake

By: Corie L Stern

Corie L Stern — Tue, 22 Sep 2009 17:50:03 +0000

Enjoying your web site and was wondering….I’ve seen sea weed salad at our local Japnese grocery store and tasted it and its very salty….do you need to rinse it well the seaweed and do you have any recipes for it? Thanks so much! Corie

By: Christelle Vaillant

Christelle Vaillant — Sun, 08 Mar 2009 22:25:40 +0000

I never knew that ryorishu and mirin ‘kill’ any bad odors in fish and meat, your post is brilliantly informative. I love japanese cooking and I have a few japanese recipe, but I have a lot to learn, your blog is a wealth of knowledge about Japanese foods and drinks, and I’m thoroughly enjoying it! (and at last I’ve decided to post a comment on your articles!)

By: diva

diva — Sun, 08 Mar 2009 22:19:07 +0000

love the double meaning…that’s makes this sake all the more special. i’m jealous. my ordinary cooking sake now just looks a little plain, a little sad…x

By: Bobby

Bobby — Sun, 08 Mar 2009 12:41:37 +0000

I’ve only been a subscriber for a few weeks, but man, I love this blog.

I always thought that かくし味 meant a flavoring that covers/hides/compensates for another flavor. Like in this anecdote:
My girlfriend wanted to make Japanese style curry for my mom, but she only had the spicy mix on hand, and my mom doesn’t handle spice well. She assured me it wouldn’t be a problem, and started putting chocolate in the curry, which I thought was nuts, until I tasted it. The chocolate melts into the curry without giving it any chocolate taste, but the sugar and the cocoa take away the spice. She explained it as 「かくし味.」

I imagine this ryourishu is called such for the reasons you list in your post: It takes the 生臭い-odors and tastes away from meat and fish.

By: Etsuko

Etsuko — Sun, 08 Mar 2009 09:54:42 +0000

I won’t forget to get this one when I visit them next month. I did not know they make ryorishu. Sounds good!