Alcoholic ingredients remove the smell of meat, make the fish hard, and remove the fishy smell and odor. Various amino acids and succinic acids produced by the decomposition of the protein of rice add a umami to the food and enhance its unique flavor. It is mainly used in <fish ,meat dishes and sushi rice>

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■ Rice (kimbap, sushi, sushi rice, fried rice, etc.) 1 tablespoon

■ Japanese food (udon, soba, grilled skewers, etc.)... 3 tablespoons

■ Fish (grilled fish, stewed fish, fish stew, etc.) 3 tablespoons

■ Meat (bulgogi, stir-fried pork, chicken dishes, etc.) · 3 tablespoons