Ryorishu is one kind of specialized wine for cooking. With its chemical composition that contains many components making natural delicious taste, Ryorishu is not only used in Japanese dishes but also is used for many different kinds of dishes of Chinese, western….

COMPARISON BETWEEN RYORISHU & MIRIN

SPECIFIC BENEFITS

1. Remove unpleasant odor of materials

These odors such as fishy smell will be removed when the alcohol evaporates. Moreover, the unpleasant smell is no longer by scent of Ryorishu.

Especially, grilled fish has no longer fishy smell when sprinkling Ryorishu before grilling.

2. Soften materials

The food is easily seasoning spices and softer due to alcohol in Ryorishu.

Meat in hamburger will be deliciously soft if using a little Ryorishu.

3. More fragrant
With its chemical compositions, Ryorishu contains alcohol, acids, sugars, and amino acids which contributes to make the food be more tasty and fragrant.

4. More spice seasoning
The food will be easily seasoning spices due to alcohol concentration in Ryorishu. In addition, Ryorishu also helps to maintain the natural sweetness and scent of dish. Especially, it is suitable for stewed or steamed dishes.

5. Preserve food longer
Thanks to inhibiting the proliferation of bacteria by alcohol, Ryorishu helps preserve food longer. When cooking rice with just a little Ryorishu, the grain rice will be attractively soften and very delicious in case of cooked a long time.

6. Taste better
With a little Ryorishu on the food when cooking, the dish is more tasty by reduction of saltiness and sourness.

HOW TO USE

Grilled dishes: Before grilling, you should pour some Ryorishu to make the grilled fish no longer unpleasant odor and the meat tender.
Món kho: Đầu tiên cho rượu vào, sau đó cho thêm các loại gia vị khác như đường, muối,…
Stewed dishes: Boiling the mixture of spices and Ryorishu before pouring the materials.
Fried dishes: You should mix Ryorishu with fried powder to make the dish crisper.

MATERIAL

Rice

HOW TO MANUFACTURE

Thanks to the wine production by traditional method experienced from ancient time in Japan combined with the high quality rice, Ryorishu contains much organic acids and amino acids that create natural sweetness and scent for dish.