【Reading】さかむし

【English Name】Sake steaming

Sakamushi is a traditional Japanese cooking method of steaming ingredients with the addition of sake. At sushi restaurants it is often used mainly for shellfish such as awabi (abalone), hamaguri (clam), and asari (Manila clam).

As for the cooking procedure, the ingredients are placed in a pot or steamer, sprinkled with sake, then covered, and cooked through with the steam of the sake. In the process where the alcohol contained in the sake volatilizes through heating, it has the effect of carrying off the off-odor characteristic of seafood along with it. At the same time, the amino acids and umami components of the sake permeate the ingredient, adding a refined flavor.

In the world of sushi, abalone sakamushi in particular is known as a representative neta. It is characterized by a soft texture different from raw abalone and a delicate flavor faintly imbued with the aroma of sake. The preparation of simmered clam (nihamaguri) sometimes also includes a sakamushi step.

As home cooking, asari sakamushi is widely enjoyed, and because of its ease—simply steaming with sake until the shells open—it has become a standard dish. Because the freshness of the ingredient greatly affects the finished result, choosing fresh ingredients is considered important.