Saka-mushi is steaming ingredients using sake or sake mixed with dashi stock. The different techniques include splashing the ingredients with sake and steaming in a steamer; steaming the ingredients in sake in a pot with a lid, and placing the ingredients on dashi-kombu (kelp) on a plate and splashing with sake before steaming. Saka-mushi is often used to cook shellfish such as clams and abalone, white fish, and chicken. This style of cooking removes fishy smells, enhances the flavor and plumps up the volume.