Japanese Sake Miscellaneous #25 Seasoning before soy sauce, fried sake

The ingredients for fried sake are very simple, you only need to use 300ml of Japanese sake (old/aged sake), 4 dried plums, and 20g of bonito flakes.

First, take out the seeds of the dried plums and chop the plum meat finely. If you don't want the plum flavor to be too strong, just keep the whole plum meat. Put the Japanese sake, plum meat, and bonito flakes into the pot, and cook for about 10 minutes. When the soup is half-dry, turn off the heat and filter out the soup, and the fried sake is complete.

Decomposed diagram of conditioning steps: 【Edo の Flavor】Jiao り Jiu Ji Yu か ら の seasoning

Senshu can be used not only for dipping sashimi, but also for dipping plain noodles in soup and salad dressing.

When it comes to sashimi, we have to talk about the Edo period. Raw food was the norm at the time, but the advent of jianjiu was a major factor in making raw food more popular. Scholars studied the representative cooking books of the Edo period and found that the idea that senjiu was considered the predecessor of soy sauce came from the book "Cooking Story" published in 1643 in the early Edo period. : "Put about 15~20 prunes in 1 liter of bonito, put it in 2 liters of ancient sake for a while, add a little water, fry until about 1 liter is left, and filter it." Other production methods and emergency methods are also documented, so it can be explained that it was very popular during this period.

Afterwards, the "Combined Daily Cuisine" published in 1689, the "Ancient and Modern Cuisine Collection" without the publication year, the "Cooking Nets Seasoning Copy" in 1730, the "Cooking Breakfast Guide" in 1801-1822, The "Suren Baoding" from 1803-1820 and the "Cooking Tong" from 1822-1835 also mentioned fried wine.

Regardless of the era, the desire to make food delicious is the same.