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Irizake recipes
煎り酒レシピ
江戸中期、醤油が誕生する前の庶民の調味料「煎り酒」
日本酒の旨味に、梅酢と鰹節が加わった日本古来の調味料
In the mid-Edo period, before the birth of soy sauce, ``fried sake'' was a seasoning for the common people.An ancient Japanese seasoning that combines the umami of sake with plum vinegar and bonito flakes.
▼煎り酒のレシピはこちらから▼
IRIZAKE Recipes
煎り酒 IRIZAKE
煎り酒の和風ペペロンチーノ/Japanese style peperoncino with Irizake
さっぱり味と旨味の和風パスタを煎り酒でつくりました。/Japanese-style pasta with a refreshing and tasty flavor, made with Irizake.
煎り酒 IRIZAKE
キャベツと豚肉の煎り酒炒め/Fried cabbage and pork with Irizake
味付けは煎り酒だけ！簡単な豚と野菜炒めはごはんのおかず、お酒のつまみにぴったりですよ。/Sauce is only Irizake! This simple pork and vegetable stir-fry is a perfect side dish for rice or drinks.
煎り酒 IRIZAKE
さつま芋の煎り酒甘露煮/Stew sweet potatoes in Irizake and sugar
甘い甘露煮を煎り酒でつくりました。さっぱり味の酸味が美味しい甘露煮です。/Sweet potatoes with Irizake. The refreshing sour taste is delicious.
煎り酒 IRIZAKE
さっぱり肉じゃが/Nikujaga (meat and potatoes)
さっぱりした味付けに仕上がります。ほどよい梅の味わいが特徴の肉じゃがが完成！/It will have a light taste.
Mean and potatoes with plum flavor.
煎り酒 IRIZAKE
つみれ汁/Chicken ball soup
鶏肉を団子状にしたつみれ汁。味付けに鰹と梅の味わいの煎り酒つかってみました。/Chicken dumpling soup.
Used Irizake flavored with bonito and plum for seasoning.
煎り酒 IRIZAKE
煎り酒のさっぱり寿司/Sushi with Irizake (Parched sake and plum)
お酢のかわりに煎り酒を使って。梅の香りと酸味が美味しいお寿司に。お試しください。/Use Irizake instead of vinegar.The aroma and sourness of the plums make for delicious sushi.
煎り酒 IRIZAKE
あっさりきんぴらごぼう/Kinpira burdock
梅のさっぱりした味わいが特徴のきんぴらごぼう。初夏の時期にもおすすめです。/Kinpira burdock with the refreshing taste of plum. It's also recommended in early summer.
煎り酒 IRIZAKE
帆立のカルパッチョ/Scallop Carpaccio
刺身用の帆立を用意して、ソースは煎り酒とオリーブオイルで完成、簡単カルパッチョです。/The only ingredients are scallops for sashimi, Irizake and olive oil. It is a simple carpaccio.