Roasted sake is said to have been devised during the Muromachi period, and is a versatile seasoning that was loved by the common people during the Edo period before the spread of soy sauce. We will make it by boiling sake, dried bonito flakes and dried plums. Therefore, although it is called sake, it does not have a feeling of alcohol. The umami of sake, the acidity of pickled plums and the taste of dried bonito are perfect for Japanese cuisine. Before the spread of soy sauce, the all-purpose seasoning loved by the people of Edo was revived in modern times.