/ck/ - Food & Cooking

I suppose weebs need to learn to cook as well.

couldn't find some recipes on a decent resolution on his files. Since it is written beta on the name of his site I guess it is still on work

I have a Japanese cookbook and it has some great shit in it. This just looks like babby weeaboos introduction to cooking Japanese food.

>>4101238
Feel free to share! This is some sort of webcomic with recipes so I think its target are not experienced cookers but people that don't have much notion about japanese food. After all a webcomic too niche is fated to failure.

>mfw OP is General Vamp
Seriously, though. The cooking segments in Sunred are amazing. I've made the cabbage and pork belly soup and the fried chicken soup and they came out awesome.

>>4101263
FUCK YEAH!!! SUNRED!!!

Maybe that guy was Vamp before becoming a general

>>4101240
This recipe seems in complete.

>>4101303
Yeah, I noticed that. And this happens often. I think it never came to his mind to make a panel with "it is done" like >>4101263

Here is the site anyway. I will look again when things start to look more complete. Seems like it is still fixing all the mess http://cheftaro.com

>>4101229
Well, this one just stops. You cut the meat. Then WHAT!?

>>4101263
Oh man that is exactly what came to mind after OP's post.

>>4101361
Yeah, since his page is a "not found" fest I was looking for the files http://cheftaro.com/sites/default/files/images/manga/thumbnails/

But the thing is that many times seems like there should be 2 pages and I find only one.

I will come back latter and see if he fix that incomplete site

>>4101402
Also this

>>4101422
Actually, I went to his website and he has the full recipies up on the recipe portion of the website via Javascript. You're posting truncated thumbnails.

>>4101446
Fuck! I was opening on a new tab.

okay, now the complete non-derped recipe

The recipes are simple yet he gives some valuable tips like how to check the oil temperature without a termometer

Do you mind if I pic dump a chapter of another recipe cooking manga? It's called Kinou Nani Tabeta and does offer some real traditional japanese cooking recipes. Only problem is that most of the ingredients are impossible to find in western supermarkets. Still interesting to see though.

>>4102145
Reading from left to right, btw.

If anyone is more into food-related comics but not necessarily recipes, chew is representative of it in the west and there's Toriko in manga. Bartender is a manga about drinks highlighting different cocktails.

>>4102152

Assisting in return for turning me on to a wonderful site.

>>4102154

>>4102157
Huh, I do like me some fried tofu. Saving this.

>>4102159
Should've started labeling for the dump. It's a short chapter.

6/16

>>4102161
7/16

>>4102166
8/16

>>4102169
9/16

>>4102170
10/16

>>4102172
11/16

>>4102174
12/16

>>4102175
13/16

>>4102177
14/16

>>4102182
15/16

>>4102184
16/16

>>4102188
Interesting read, Anon. I might need to trek to the local Asian market for some of those ingredients. What exactly is buri daikon?

If anyone else is interested, I really do recommend Bartender for the alcoholics. Gives you a new appreciation for the art of mixed drinks and spirits. If nothing else, you can always check out the cooking with dog channel on youtube for some tasty recipes that uses less scarce ingredients.

Sorry again for kinda hijacking your thread, OP. I just have a lot of love for comics and cooking.

>>4102195
Buri - yellowtail. A type of fish though there are different types available.

Daikon- white radish

Good luck finding these ingredients though. They're 'cheaper' in japan, but they're a pain in the ass to find locally unless you have a very decent asia town nearby.

>>4102145
>>4102157
OP here. Hey Thanks!
>Only problem is that most of the ingredients are impossible to find in western supermarkets.

Not for me! The city I live in have a lot of Japanese descendants. So much that a Japanese guy started a chain of supermarkets here and became so powerfull that expanded to other cities. The giants of my country came here in the last 10 years and couldn't beat his prices and quality and even international giants like walmart still haven't come to this city. So mostly of the ingredients you can get in Japan you can get here. (except that giant negi. But we have leek)

>>4102215
I'm totally jealous.

My place is more into the Vietnamese cuisine which is far from bad, but Japanese ingredients are pretty limited. Even if we live right on the coast, our fishery isn't as diverse.

>>4102221
Yeah, but on the other hand we don't get much from other asian countries. I had to travel to another city to get kafir lime leaves.

Currently we got a Chinese wave so Chinese ingredients are becoming common thanks to chinese shops

>>4102210
>Bonito and glutamate consomme
WOW JAPAN!
TRULY YOU ARE A CUISINE FOR THE GOD!

>>4102212
Daikon!

>>4102239

>>4102240

>>4102241

>>4102212
Thank god I live in the DC suburbs near the largest Korean Town in the area.

>>4102239
Oh! I think my family eats those with soy sauce, vinegar, garlic, and some oil. Not sure if it is traditional japanese, Chinese or just something that they made up.

Anyone know if there is a translation of "Cooking Papa"?
It seems interesting

>>4102243

>>4102271

>>4102272

>>4102274

>>4102278

>>4102279

>>4102281

>>4102285

>>4102215

Do you live in Seattle and are you referring to Uwajamaya?

Did you have to go to H-Mart to get your Kafir lime leaves?

Are you me?

>>4102288

>>4102291

>>4102294

>>4102297

>>4102289
Nope, different country. Is there other countries where a Japanese descendant guy makes a supermarket chain strong enough to beat national giants?

>>4102302
Yeah, there is a Japanese supermarket here called Uwajimaya that is huge and sells just about anything you want to get your hands on. It is really fantastic.

http://www.uwajimaya.com/specials_pg1.html

Also there are no Walmarts in Seattle.

>>4102167
Okay, I'll bite, Why the hell am I removing the foam?

>>4102307
Awsome! If I have to move to US I think I already know where to go!

>>4102330
There are 2 possibilities

The foam probably contain proteins that might affect the taste.
OR
Because Japanese gives a lot of importance on presentation and that stuff will make it doesn't look as clean and pretty.

>>4102331
if you are man enough theres also california, higher crime but more asian food there.,

>>4102341
>california
>higher crime
The murder rate on my state is 3 times the rate in California State. I think I would be OK

>>4102301

>>4102362
No more excuses for buying crap teriyaki at the store.

>>4102364

>>4102365

>>4102367

>>4102368

>>4102371

>>4102372

>>4102373
Last one

>>4102352
I live in Cali- Los angeles to be exact,
it's fine- crime isn't that bad honestly unless you are the one actually hanging around the bad crowd and doing stupid things...

&I'm Asian and all I got to say is- oh my gosh the restaurants here can be rao8heuaiefho

>>4102384
>rao8heuaiefho
wut?

>>4102385
hahah, it's all like- mixed up.

If I go to an expensive restaurant I expect good food- but sometimes you get bummed, and then you go to a cheap restaurant to get quick cheap stuff, but then it turns out really good. :p Sometimes the smaller restaurants are nice because it's family run and the recipe is changed by the family and it's deliiiiciiiious. But of course there are expensive restaurants that give magnificent food too. But overall, it'd nice (:

If you come to Cali, LA has a lot of good food, but for Asian there is also; Torrance, Cerritos, Garden Grove, etc. Torrance has a lot of Japanese people, Cerritos has a lot of Koreans :p

>>4102260
Nevermind. I found it!

Some weeks ago I searched it and all I found was a shota doujinshi in Italian but now, thanks to a brave hero who is translating it alone we have 2 chapters already!

http://bartleyscans.blogspot.com.br/

>>4102394

>>4102397

>>4102399

>>4102403

>>4102407

>>4102408

>>4102409

>>4102410

>>4102411

>>4102412

>>4102415

>>4102416

>>4102419
And now this chapter's recipe!

>>4102421

>>4102425

>>4102427

>>4102428

>>4102431

Anyone else reading the instructions in the cooking for dog narrators voice?

>>4101238
share it, faggot

>>4102439
Ignore him. probably he just made it up.

I made a link with /jp/ and got this!
>>10268913

>>4102446
Ops, bad link
>>>/jp/10268913

Holy shit his chin, I couldn't read it without laughing at it.

>>4102451
He looks like the manly tough guy from old mangas

Also Gutsman

>>4102364
Sweet. But what is this mirin I keep see? I live in a city with primarily Chinese and Koreans. Do they use mirin too?

>>4102436
Oh fuck........
yes.......

This is a really nice thread. Thanks, guys.

>>4102725
mirin is just sweet sake

>>4102816
n-n-n-n-nooo

>>4102725
Mirin (味醂 or みりん?) is an essential condiment used in Japanese cuisine, consisting of 40%–50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content—14% instead of 20%. There are three general types. The first is hon mirin (lit. true mirin), which contains alcohol. The second is shio mirin, which contains alcohol as well as 1.5% salt to avoid alcohol tax. The third is shin mirin (lit. new mirin),[4] or mirin-fu chomiryo (lit. mirin-like seasoning), which contains less than 1% alcohol yet retains the same flavour.

In the Edo period, Mirin was drunk as a sweet sake. Otoso, traditionally drunk on Shōgatsu, can be made by soaking a spice mixture in mirin.

In the Kansai style of cooking, mirin is briefly boiled before using, to allow some of the alcohol to evaporate, while in the Kantō regional style, the mirin is used untreated. Kansai-style boiled mirin is called nikiri mirin (煮切り味醂), literally "thoroughly boiled mirin."
A bottle of commercially produced Japanese mirin

Mirin is used to add a bright touch to grilled (broiled) fish or to erase the fishy smell. A small amount is often used instead of sugar and soy sauce. It should not be used in excess however, as its flavour is quite strong. It is sometimes used as a sushi accompaniment.

Mirin is used in teriyaki sauce

>>4102163
>1/4 cup of mirin

Hey guys, I'd like to start cooking some of these recipes. What kind of Sake would you recommend for the soups and sauces? Any particular brand?

fuck yeah. thanks sourdough

>>4103324
i use cheap ozeki sake i get from any regular grocery store for like $6. it does just fine.

>>4102212
you can find daikon at any regular grocery store.

>>4101151
What is the website ????

>>4103373
> at any regular grocery store in a large city or on the west coast, and at "fancier" grocery stores anywhere in the country.
Fixed that for you

>>4103373

>Any asian grocery store

>>4102202
2nd .

>>4103842
http://cheftaro.com

>>4102878
chuckled

This is fucking kawaii

Is that all you have or is there more?

>>4103982

>>mfw im in Rutherford and eat here twice a week.

>>4102433
Continuing

>>4105902

>>4105905

>>4105907

>>4105913

>>4105921

>>4105924

>>4105930

thanks op it's good to see some people enjoy 4chan's roots instead of being xenophobes.

>>4105932

>>4105941

>>4105959

>>4105966

>>4105975

>>4105979

>>4105982

>>4105993

Astro Fighter Sunred is a good source. Lots of cooking going on, and some episodes end with a cooking show. With Monsters. Plus the lyrics of the ending theme of Season1 are a chicken hotpot recipe. Plus one of the monsters is a deep-fried shrimp.

>>4105938
Well, I have been here since 4chan was learning to walk.

>>4106175
http://www.youtube.com/watch?v=02meWcOzfV4
http://www.youtube.com/watch?v=vDMy5gpWZVM
http://www.youtube.com/watch?v=QzXyjqvtTeI
http://www.youtube.com/watch?v=BmHCwjWw6ag
http://www.youtube.com/watch?v=fzYQYzjkqMI
http://www.youtube.com/watch?v=3ZaRZtSOg6M
http://www.youtube.com/watch?v=NYXNJ3HDGPo
http://www.youtube.com/watch?v=fwOJFi7h7JA

I'm not sure if they are complete but the series is good and short so you should watch it all.

>>4102145
>Only problem is that most of the ingredients are impossible to find in western supermarkets.

That's why I stopped reading it.

>>4102421
>Casserole made in a pot

Jesus Christ.

>>4105938
Fuck those nips.

>>4108444
Ovens are rare in Japan so it would be that or a microwave.

>>4108444
>Notably absent are a large oven and dishwasher. Large gas ovens are found in some kitchens, particularly in the higher-end dwellings, but in the most kitchens, convection microwave are used instead.
http://en.wikipedia.org/wiki/Japanese_kitchen#Contemporary

Thankfully he didn't made it in the microwave.

>>4102428
>working at night
>scowl face
>cigarette in mouth

is he me?

>>4108710
Is your face a square?

>>4108717
somewhat

I love this Cooking Papa manga! Thank you for uploading it! Can we get any more or is that it for now? :)

I used to read a food related manga that began with an O, I can't remember the name, but it was about traditional Japanese food... Anyone know what I'm talking about? I'd love to get my hands on them again. Each book was themed by ingredient/subject... It was pretty intense.

I wish there were Western comics all about Western food like that, with cute little storylines for entertainment. I would totally be into that too. If that exists, please let me know!

>>4108869
It is being translated by only one person and we are in Christmas/New Year period so probably he/she doesn't have much free time

>>4108942
Ahh, oh wow, well thanks to the person(s) who translated and uploaded it for us, it was quite enjoyable! Happy new year :)

>>4109002
I'm the guy posting, the guy translating is http://bartleyscans.blogspot.com.br/

Now we wait him to come back and start translating again.

>mfw find this thread

But seriously, I fucking love you OP

>>4105993
can you really make ice cream like this?

>>4109201
I'm not sure if it would be possible to do that without partially freezing it, beating again and put to freeze again. I might try that someday. The only problem is that I don't like rum.

>>4108710

If you are him I'm fucking jelly!
>Hot horny wife
>Happy kid
>Good job (even if both overwork)

>>4109597

Thank god I'm not the only one who's really into Cooking Papa's wife.

Thank you /ck/. You are one of the kindest board around.
http://www.youtube.com/watch?v=4tgHR1wNMQ4

/a/ here
Thanks for the tip and the informative as usual /ck/

/a/non reporting. We do appreciate it. Think I saw a far East market the other day come to think of it. Sweet

>>4102436
As always. I already learned all of this from watching that channel.

Thank you for all this information. Star saving images.

let's get this thread archived.

http://chanarchiveDOTorg/request_votes

thank you based /ck/
- love /a/

>>4110182
>DOT
stop that

Thanks /ck/, we /a/ppreciate it.

Crosspostin' from /a/.
>>4103373
Liar. The Sobey's near my university only carries the bare minimum.

I'd have to go way over to Vinchenzo's or something to get daikon.

That said, any decent recipes for a picky eater?

>>77363515 is pretty good, but I'm not too fond of bamboo shoots, and nor do I have any idea where to get chasu in a place with no china town (without heading off to Toronto). Any ideas?

>>4110182
3/4 requests.

We need one more

>>4103942

>sushi pizza

What the actual fuck.

>>4110186
it wouldn't let me post the link without it

>>4103960
>clabmeat
>clabstick

>mfw i love cooking, and always cook, and love japanese cuisine but the ingredients doesnt even exist here.
;_;

this country has a shit selection of food.

>>4110324
cry like a bitch

>>4110324
Probably a Chinese owned sushi restaurant.

>>4102390

Westminster for Viet, SGV for Chinese (ALL kinds of chinese, but you have to be in Rowland Hts or Diamond Bar for Taiwanese), K-town and Garden Grove for Korean (duh).... You covered a lot of ground for socal

I drive all the way from the 626 to Torrance once a week because great Japanese food, and because Little Tokyo food sucks aside from 大黑家 and hondaya

/a/ here, thanks OP

>>4110340
Try looking in a foreign food market. We have one here called Korean Korner.
Google a local one or something.

Based /ck/

anyone have takoyaki recipe?

>>4111050
http://www.youtube.com/watch?v=PHDmVhShE80

>>4111050
Not the mango version but Cooking With Dog did a vid on it.

http://youtu.be/PHDmVhShE80

>>4111058
>>4111054

>>4111054
>>4111058

thank you

well here's a site with a bunch of recipes from kitchen princess.
http://kupika.com/discuss.php?id=d4bcb60d3aed0aus8ykp
i don't want to take up image space.

>>4111072
And them image space get used by pointless images.

If it is on topic post it! We can post links when we run of space (or start a new thread)

>>4111071
Cooking with Dog is the shit

They have a badass tenshinhan recipe too

pic definitely related

>>4111058
Why are the comments always so shitty.

>Half the people watching this are here because of One Piece

speaking of manga...

What is a good comedy/drama manga that's like those posted in this thread
>realistic fiction
>conservatively designed characters
>deals with everyday life

and not
>mecha
>monsters
>shonen
>saijins
>/e/ or /h/ material
>heavy on school girls in middy outfits

>>4111498
Bonnouji.
Love Roma.
Just off the top of my head.

>>4111498
Ristorante Paradiso and Gente by Natsume Ono.
In fact, it's probably my favorite food-related/SoL series besides Antique Bakery (another decent one if you don't mind one of the main characters being a promiscuous gay). The only thing is that you need to read both, one without the other leaves it a bit empty.

Also the anime version has a really awesome soundtrack worth cooking to.
http://www.mediafire.com/?894782w3c2ar7d0

>>4111498
There was a manga about curry.
Addicted to Curry.

Plot summary, girl inherits curry restaurant, is completely useless, wandering curry chef comes in and saves the restaurant, eventually putting down roots there.
Most chapters come with a simple curry recipe

Wow, sounds like Kenshin....... didn't realise that till I typed it out.

>>4111498
Bartender.

>>4111498
I really liked Hikaru no Go. It was in Shonen Jump but I don't know that I'd really consider it a shonen comic. The 'everyday life' is a bit of a stretch, though.

I also love GTO but there's enough schoolgirls and /h/ that you might not like it even though it's all lampshaded.

I haven't read any manga in ages, btw. (except for Bartender, which I did unpaid shitlabour for a fea years back)

>>4111531
He said he wanted some comedy/drama. Not a tranquilizer.

>>4111498
SLICE OF LIFE
MOE MOE MOE MOE

>>4111498
oh well oyasumi punpun would be perfect for you

At this rate /ck/ could have its own food-related manga/manhwa recommendation chart:

Gente
Toriko
Oishinbo
Bambino
Bartender
Iron Wok Jan
Hell's Kitchen
Cooking Papa
Antique Bakery
Addicted to Curry
The Drops of God
Kinou Nani Tabeta
Space Chef Caisar
Ristorante Paradiso

>>4111531
I really like Bartender!

>>4111604
Fuck YES TORIKO!!!!!!!

>>4111604
I also really like Yakitate Japan but it's not realistic nor slice of life.

>>4111498

Seconding Bartender. I occasionally order cocktails from the series, the Moscow Mule is god-tier delicious.

>>4111812
I don't even drink and I like it.

>>4111604

Can't forget Mister Ajikko.

>>4111750
Oh man how could I forget Yakitate

Inspiring thread.
>MFW kombu is banned in Australia and I can't make basic stock :(
http://www.smh.com.au/national/chefs-in-a-stir-over-seaweed-ban-20110610-1fx1p.html

>>4102167
I want to make this ramen noodle recipe but I can't seem to find raman noodles. Well nothing called ramrn noodles at least. Now I know they are egg noodles, but the asian grocery store didn't have any called ramen. So what I want to know is there another name they go by, or any good substitution noodles?

>>4111498
yakitate!! japan.
it has really nice bread recipes

>>4111072

>>4113749

>>4113757

>>4113763

>>4113776

Wow, this is all so helpful.
I usually have to bus it to Safeway for ingredients, but for this stuff I can just walk two blocks to the Ninja Market.

>>4113323
If you really have nothing available use a good instant lamen noodles. At least it is better than use spaghetti.

If you want to make it from scratch, and already have a Universe available you should see this:

>Most noodles are made from four basic ingredients: wheat flour, salt, water, and kansui, which is essentially a type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid. Originally, kansui was named after the water from Inner Mongolia's Lake Kan which contained large amounts of these minerals and was said to be perfect for making these noodles. Making noodles with kansui lends them a yellowish hue as well as a firm texture. Eggs may also be substituted for kansui. Some noodles are made with neither eggs nor kansui and should only be used for yakisoba.
http://en.wikipedia.org/wiki/Ramen#Noodles

Now we have this recipe using kansui
http://norecipes.com/blog/homemade-ramen-noodle-recipe/

And this recipe using eggs
http://www.instructables.com/id/How-to-make-REAL-Japanese-ramen-from-scratch/

This one tells you how to make kansui
http://ediblyasian.info/recipes/kansui-chinese-alkaline-salts-for-cooking-

I have never tested them. So if you try any of them tell me the outcome!

>>4111604
>Bambino
Thanks. I'ts a great read.

>>4114067
Research about kansui composition from a Japanese organization.
http://www.ffcr.or.jp/zaidan/FFCRHOME.nsf/7bd44c20b0dc562649256502001b65e9/916cae3da5a8a11b49256f320018877f/%24FILE/D219.pdf

>>4113935
Do you live in SF?

>>4102330

The "foam" that appears in soup stock is usually the result of various proteins or fats coagulating in the stock. You generally strain these out or remove them - it's a typical step in preparing soup stock in order to keep the stock at an even consistency.

Texture is an important component of good food, and often is emphasized a lot in Asian cuisine.

>>4114297

>>4114095
Is there anywhere that has scanlations of bambino secondo?

>>4111509
And where would I be able to read these?

>>4113293
What? How do Japanese restaurants make dashi? Is all Japanese food in Australia a lie?

>>4114850
Maybe they could just import the dashi.

Also that ban is moronic. Hey! A person got sick for eating 20 cans of Pringles every day! Let's ban potatoes! Seriously, she ate 3 serves a day. I don't think I eat that muchin a month and my family is Japanese.

>>4114965
They could use instant dashi granules. It's what most people in Japan use these days.

>>4114067
>>4114225
Thank you. I wasn't planing on making the noodles from scratch, but after scaning those sites you posted it looks to be within my capabilities. So I will give it a try.

Hi /ck/, how can i found those pics with homemade pocket noodles filled with some ingredient ? Even on the infothread on /b/, cannot found this

>>4115087
Post results when you finish! I still haven't tried that. Personally I'm not a big fan of Lamen but maybe if I make it myself with the ingredients I want I could be good.

>>4115269
>Even on /b/
You act like that's a surprise

/r/ would've helped much better

also this thread was on the last page at the very bottom so bump

>>4117014
>also this thread was on the last page at the very bottom so bump
This is not really possible since it was bumped just a few hours ago >>4116554 while the last page have threads that weren't bumped for almost 24 hours.

>>4117045
I realized that after I posted. I had the catalog sorted wrong and I was viewing it for giggles
Then I forgot to delete my post

riveting tale right

>>4115269
>pocket noodles
Is that related to pocket spaghetti?

I wonder how these would come out.

>>4119182
Terribly. Flan is gross.

>>4119182
It's essentially a watery panna cotta recipe.

>>4119182
It is more like a half assed custard.

>>4119214
>Terribly. Flan is gross.

What's wrong with you?
.
.
.
Unless you are British, them you are forgiven

>>4119318
The texture is awful, and it reminds of me of shivering, stiffer snot.

Courage the Cowardly Dog didn't help.

>>4119345
Somebody is either an aspie or doesn't like pudding/oysters.

All this pudding/flan talk made me crave for them.

>>4119345

>>4119415
>>4119415

>>4119573
Obv shop

I now recommend archiving this thread so future historians can still learn recipes from this thread after we've used it for another lifetime.

>>4119965
If you think about it, it's pretty amazing this thread has already lasted a week. That's pretty amazing!

>>4119998
No. Not it absolutely is not. Threads on slow boards can often go for WEEKS.

>>4119998

How /b/ can you be?

eggplant recipes from nasu

>>4110242
http://www.youtube.com/watch?v=k_UO3vAE8iw

A 'murrikan invention. Typically trashy.

>>4105993
>real men mix by hand

I like this guy.

>>4120015
I have seen threads last for months on /po/... that's until a troll decided to make a nest there...

>>4119367
>aspie for not liking a certain type of food

I admit that /ck/'s not my home board, but I thought it was better than this.

>>4102122

>>4120724

>>4120743

>>4120746

Pretty weeaboo

>>4121416
Hi, welcome to 4chan.

>>4121416
Thank you Captain Obvious!

>>4121198

cheftaro.com/recipes

the website where all of those comics come from.

I'll have to see if I can't find some of the better recipes in Yakitate and Addicted to Curry. They all looked pretty good.

>>4102212
daikon can easily be grown like any other radish. just order a package of seeds online for like 2 dollars and grow your own.

>>4123505

Waiting more Cooking Papa

>>4106175
>>4108394
Thanks. I loved Astro Figher Sunred and have been meaning to go back and try to make one of these.

Quick question: Does sake have to be stored cold?

It seems useful to have a bottle lying around, but I'm not sure if I have the fridge space for it.

>>4125361
Probably not. At least we don't do it at home

>>4125361

You have sake warm or at room temperature.

>>4125361
I drink my sake warm. It's winter afterall.

>>4125361
Sake should be stored in the refrigerator, especially if it's a opened bottle.

After it's opened, it will last two days at max, something up to six months for an unopened bottle, after this, the taste will detoriate.

>>4128246
>After it's opened, it will last two days at max
Even if refrigerated? That's... not a lot of time for using up a whole bottle.

>>4128306
Eh, 2 friends should be able to kill a fifth of sake over a weekend.

>>4128306
Even though I wouldn't serve the sake to guests after two days, or even after one night, you can still use it in your food. In other words, if you're unable to kill a bottle of sake in one night, you have an excuse to go cooking.

>>4128308
>>4128246
>>4127382
>>4125776
I think he is talking about mirin, the "culinary sake".

You can store it in a cool dry place away from light and if the weather is hot in the fridge but this might make the sugar crystallize.

>>4119415
>>4119573