Abstract
Samples of iri-sake and haya-iri-sake were reproduced according to cookery books of the Edo period. An analysis of the component properties and sensory evaluation of these samples were conducted. The characteristics of iri-sake were a mixed taste of well-aged sake with IMP (umami) and citric acid (sourness) respectively from dried bonito and pickled plum. In contrast, haya-iri-sake showed the taste of well-aged sake with added glutamic acid (umami) and acetic acid (sourness) respectively from soy sauce and vinegar. The salt concentration of both iri-sake and haya-iri-sake was lower than that of soy sauce. The storage properties of iri-sake showed gradually increasing turbidity and yellow property (b*) according to the length of storage. This phenomenon was most marked with storage at 35°C, although the change was slight at 5°C. A sensory evaluation showed the greatest palatability for soy sauce with sliced raw fish, whereas iri-sake was the lowest among all the seasonings tested. The palatability of haya-iri-sake with cucumber and spinach was higher than that for the other seasonings. Haya-iri-sake was found to be the most accepted and utilized seasoning according to present dietary habits.
