— Melissa Myers

You know, think about the function of the ingredient, uh, in the case of sake. Um, uh, it, it can be used to tenderize items, especially meat items. Um, it's also used to, um, tamper, um, the strong smell of, uh, seafood, um, you know, with, with oily seafood, for example. Uh, and then it's also used for flavor. And, um, so, you know, if, if it's, um, uh, aroma that you wanna, uh, shift, then maybe a squeeze of lemon juice or lime juice is an appropriate substitution. Um, and if it's tenderizing, then, uh, maybe it's some other acidic item. Uh, you know, it could be a citrus juice or a combination of these items that, uh, could do the job. Uh, if it's flavor, then, uh, you know, maybe it's, it's stock, uh, that we consider. Okay. Now, uh, uh, on the note of stock, uh, you know, in our courses, we provide, uh, a recipe or two as a starting point. But, uh, keep in mind that once you understand the basics of making stock, you are empowered now to make your own, uh, to bring in additional ingredients to shift ratios and ingredients, to bring out prominent flavors for particular application, uh, you know, in, in your kitchen. And so, uh, make some sort of a stock, some sort of a flavorful liquid to replace the flavorful liquid that you're removing.