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A versatile seasoning loved by the people of Edo
煎り酒
い
ざけ
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.
江戸の調味料
Even in the Edo period, before the spread of soy sauce
It is a widely popular "roasted sake".
It is a seasoning that is indispensable for the dining table in Edo.
100ｍｌ
商品名：煎り酒
360ｍｌ
商品名：煎り酒
その味わいは、、、
Fundodai's "roasted sake" is made by adding dried bonito and umezu to sake. Although it has a name of sake, it does not have a feeling of alcohol.
The umami of plum vinegar, dried bonito flakes, and boiled sake is the secret ingredient of cooking. Perfect for simple tofu.
Brings out the flavor of tofu,
Roasted sake is recommended.
の煎り酒 主な原材料は、、、
熊本県産日本酒
Boiled sake gives it aroma, umami, and richness. Sake that has the effect of bringing out the deliciousness of the ingredients and is indispensable for cooking. We use sake from Kumamoto prefecture.
梅酢
Umezu is used in the production of roasted sake. Plum vinegar is used as a raw material to bring out the acidity of plums. The sourness of plums will increase your appetite! The sour taste is really delicious.
鰹節
Katsuobushi is rich in umami ingredients and nutrients that are indispensable for Japanese food. Katsuobushi made by smoking bonito is indispensable for traditional Japanese food. It is said that the bonito flakes of today were made during the Muromachi period.
How about this dish?
Simple, just put it on and wear it.
Tofu
For sashimi
Natto sauce
For shabu-shabu, yudofu, and hot pots
This winter, how about trying some "irizake" instead of ponzu sauce?
In summer, the sourness of plum vinegar makes it refreshing.
For cold shabu-shabu dishes,
Also great as a salad dressing
It is delicious when eaten with just roasted sake.
トマトそうめん
Dilute with water 2:1
Somen menu
Dilute the Irizake Somen Soup 3 times!
A seasoning that can be used in place of soy sauce, mentsuyu, and ponzu sauce.
For hot pots, stews, and cooking.
Generous 360ml
Light Kinpira Burdock
Ingredients for 2 servings
Burdock root…1/2
Carrot...1/4
Irisake...2 tablespoons
Water...2 tablespoons
White sesame seeds...appropriate amount
How to make it
1. Shred the burdock and carrots.
Soak the burdock in water to remove the bitterness, then drain.
② Fry ① in oil, add sake and water, and stir fry until the liquid is gone.
③Sprinkle with sesame seeds and it's done.
◎A delicious kinpira dish with a light finish thanks to the plum vinegar.
さっぱり肉じゃが
さつま芋の煎り酒甘露煮
煎り酒のさっぱり寿司
つみれ汁
煎り酒ブリの照り焼き
You can also purchase it at our online shop.
煎り酒