From mirin to soy sauce, alcohol is an integral part of Japanese stocks, sauces and other products used to prepare dishes such as soba noodles or nikujaga meat and potato stew.
From mirin to soy sauce, alcohol is an integral part of Japanese stocks, sauces and other products used to prepare dishes such as soba noodles or nikujaga meat and potato stew. But that alcoholic component excludes many beyond Japan's shores from trying its cuisine, not least the world's estimated nearly…