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A salt-added (kaen) seasoning that tenderises meat, removes odours from fish, and adds savoury umami depth to simmered dishes, marinades, sauces, and hot pots. The 360ml bottle is the everyday household size.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eJapanese name:\u003c\/strong\u003e 料理酒 (Ryorishu)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Mizkan (ミツカン)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Salt-added cooking sake (加塩タイプ)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet volume:\u003c\/strong\u003e 360ml\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e For cooking (not for drinking)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eAbout Mizkan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMizkan (ミツカン) was founded in 1804 in Handa, Aichi Prefecture, where it is still headquartered, beginning as a vinegar brewer that used sake lees (sake-kasu) to make affordable rice vinegar — an innovation that helped popularise Edo-era nigiri sushi. 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