Sake

Sake is a Japanese fermented rice wine with a mild, slightly sweet, umami-rich flavour. In cooking, it is used to poach, deglaze and marinate, adding depth without the sharpness of wine. When poaching shellfish such as mussels, sake keeps the cooking liquor clean and aromatic while its natural sugars contribute a subtle sweetness. Alcohol evaporates during cooking, leaving only the flavour compounds behind. Look for a dry cooking sake or a basic drinking sake; avoid heavily sweetened varieties labelled cooking wine, which will overpower delicate seafood.