Kiri Sake

Kiri sake, also known as "kiri-zake" or "kiri-sake," is not a actual dish that you will find in restaurants across the USA. The term "kiri" means "cut" or "slice" in Japanese, and "sake" is a type of Japanese alcohol made from fermented rice. So "kiri sake" could be loosely translated to "sliced sake," which doesn't make much sense!

However, if you are looking for a dish that is similar to what you might be thinking of, you may be interested in trying "sake no yude" or "sake-kasu."

Sake no yude is a dish made by simmering salmon, tuna, or other fish in hot sake. The sake infuses the fish with its unique flavor, resulting in a delicious and warming dish that is popular in Japan during the colder months.

Sake-kasu, on the other hand, is the lees or sediment left over from the sake-making process. Sake-kasu is often used as a seasoning or ingredient in various dishes. It has a slightly sweet, ricey flavor that can add depth and richness to soups, sauces, and other dishes.

To learn more about sake no yude, sake-kasu, or other Japanese dishes, you may want to check out books on Japanese cooking or take a Japanese cooking class. There are also many online resources and recipe websites that can help you get started.

In the meantime, I hope this has helped clarify what kiri sake is (and what it isn't!) and given you some ideas for other Japanese dishes to try. Happy eating!