Rice Cooking Wine

Rice cooking wine, also known as 'liaojiu' in Chinese, is a liquid seasoning made from fermented rice. It is a staple in many Asian cuisines, particularly Chinese, Japanese, and Korean cooking. The fermentation process gives it a distinct flavor and aroma, and it is often used to tenderize meat and remove gamey odors from seafood.

Manufacturers use rice cooking wine primarily as a flavoring agent to add depth and complexity to dishes. It also helps to tenderize meats and mask any undesirable odors in fish and poultry. It is commonly found in marinades, stir-fries, braised dishes, soups, and sauces.

Rice cooking wine is generally recognized as safe (GRAS) by the FDA for use in food. It is a fermented product and contains alcohol, though the alcohol content is typically low and further reduced during cooking. International bodies like JECFA have evaluated similar fermented products. No specific health concerns are associated with its typical use in food.