In French cuisine, as in many others, we cook with wine a lot. A LOT. I use wine in sauces (try this calamari recipe), when I cook a simple riz pilaf, risotto, etc?

One day while making a risotto I realized that I was out of white wine. Oh my, oh my, what to do? That?s when I remembered that when we went?to a Japanese cooking table restaurant, Hibachi, they added a little sake while cooking their fried rice. Hum, why not.


I now have in my pantry a huge bottle of Sake at ANY time. It works just?like cooking with white wine, but to my taste better. It feels like it lifts up all the flavors of a dish.

(to all my Swiss friends and family around: I do not replace white wine with sake when making a fondue! In case you were worried)