Lin Wei wine is a yellow and transparent sweet wine, similar to China cooking wine, and it is an indispensable seasoning in Japanese cuisine. It is made by mixing soju, rice koji and glutinous rice, saccharifying and filtering after one or two months. Its functions are as follows:

1, when cooking food, delay the protein denaturation inside the food, increase the water retention of the food, prevent the food from being broken and deformed, and keep the beautiful shape of the food;

2, preventing the dissolution of food flavor substances, increasing the softness of food and making food more delicious;

3. After the food is cooked, give it beautiful luster;

4. Improve the aroma of food and give it typical Japanese flavor and sweetness;

5, make all kinds of materials closely combined;

6. Deodorization and deodorization;

Japanese cuisine mainly maintains its freshness and taste in cooking, and many of them are mainly eaten raw. In practice, cooking, roasting and steaming are the main methods, and there are few dishes that use oil. In the method of flavor enhancement, sugar and wine are put first, and then soy sauce and salt are put, because sugar and wine not only play a role in regulating taste, but also maintain various nutrients in vegetarian dishes.