Blog Thread
- Enjoying Sake and Tastes of Fall
Japanese Sake : All Japan News,Inc
https://en.bloguru.com/JapaneseSake_AllJapanNews
introduction
By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of Sake.
Kosuke Kuji
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture's Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers' Association.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
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Enjoying Sake and Tastes of Fall
By Yuji Matsumoto
In these modern days, we’re feeling less seasonality – but Japanese food has always focused on enjoying the four seasons. Indeed, vegetables, fruit and fish are at their best in fall to satisfy the so-called “autumn appetite.” Let’s go back to what Japanese food is about; here are some tips on some “tsumami” (small dishes to be enjoyed with alcoholic beverages) perfect for this season.
Vegetables
Mushrooms are a must for fall. When cooking fall mushrooms, avoid rinsing with water and heating for a long time, and cook quickly to keep their fragrance and texture. They are great grilled or sautéed alone, but shiitake, which contain guanylic acid, considered one of the three great umami generators, greatly increases its umami when cooked with glutamic acid of konbu, so cook them together as suimono (clear broth) or dobin-mushi (steam-boiled vegetables/meat in earthenware pot). In this case, pair the dish with a fragrant Junmai Ginjo.
Fish
Tuna, bonito, salmon, barracuda, the various mackerels, saury, yellowtail, and snapper are some of the notable fish that are excellent at this time of the year. If making nigiri, lightly broil to bring out the sweetness in the fish immediately before making them into sushi that is heavenly when paired with sake. And don’t forget the condiments. Use ginger, scallions, garlic, yuzu, Japanese pepper, and grated daikon radish to accentuate the main ingredients’ flavors.
For sake pairings, Junmai Daiginjo and Ginjo go well with white-fleshed fish, and Kimoto and Yamahai for fattier fish. For nitsuke (fish boiled with soy sauce mixture), sweeter Junmai go well.
日本酒と秋の旬を楽しむ
確かに四季感の薄れている現代だが、やはり日本食の特徴と言えば四季感があること。特に秋には野菜や果物、魚が一段と美味しくなり、まさに“食欲の秋”をむかえる。日本食の原点に戻り、新鮮な素材の持ち味を生かした日本酒のつまみを検討してみてはどうだろう。
野菜
なんと言ってもキノコはこの時期外せない素材。特に秋のキノコを調理する時に注意したいのが長時間の過熱や水洗いは避け、香りと食感を残すように短時間で調理すること。もちろん、キノコ類は単独でも焼き物、ソテーなどにしても美味しいが、3大旨み成分の一つ、グアニル酸を含むシイタケは昆布の持つグルタミン酸と混ざると相乗的に旨みが増強されるので、吸い物や土瓶蒸にも活用したい。この際の日本酒は香りのある純米吟醸の酒を勧める。
魚
マグロ、カツオ、サーモン、カマス、サバ、アジ、サンマ、サワラ、ハマチ、タイと代表的な魚はどれも美味しい。
握りスシの場合、若干炙りを入れると魚の甘みがでて美味しくなるので握る直前にバーナーで焼きを入れ握るなどすると日本酒と良く合う。あとは薬味。ショウガ、ネギ、ニンニク、ユズ、サンショウ、大根おろしなど食材に合わせ工夫すると一層風味が増し美味しく味わえる。白身系の魚には純米大吟醸か吟醸を、そして脂分の多い魚はキモト、山廃系の純米酒をあててみたい。また、煮付けなどには少々甘いかなと思うくらいの純米酒が合う。
In these modern days, we’re feeling less seasonality – but Japanese food has always focused on enjoying the four seasons. Indeed, vegetables, fruit and fish are at their best in fall to satisfy the so-called “autumn appetite.” Let’s go back to what Japanese food is about; here are some tips on some “tsumami” (small dishes to be enjoyed with alcoholic beverages) perfect for this season.
Vegetables
Mushrooms are a must for fall. When cooking fall mushrooms, avoid rinsing with water and heating for a long time, and cook quickly to keep their fragrance and texture. They are great grilled or sautéed alone, but shiitake, which contain guanylic acid, considered one of the three great umami generators, greatly increases its umami when cooked with glutamic acid of konbu, so cook them together as suimono (clear broth) or dobin-mushi (steam-boiled vegetables/meat in earthenware pot). In this case, pair the dish with a fragrant Junmai Ginjo.
Fish
Tuna, bonito, salmon, barracuda, the various mackerels, saury, yellowtail, and snapper are some of the notable fish that are excellent at this time of the year. If making nigiri, lightly broil to bring out the sweetness in the fish immediately before making them into sushi that is heavenly when paired with sake. And don’t forget the condiments. Use ginger, scallions, garlic, yuzu, Japanese pepper, and grated daikon radish to accentuate the main ingredients’ flavors.
For sake pairings, Junmai Daiginjo and Ginjo go well with white-fleshed fish, and Kimoto and Yamahai for fattier fish. For nitsuke (fish boiled with soy sauce mixture), sweeter Junmai go well.
日本酒と秋の旬を楽しむ
確かに四季感の薄れている現代だが、やはり日本食の特徴と言えば四季感があること。特に秋には野菜や果物、魚が一段と美味しくなり、まさに“食欲の秋”をむかえる。日本食の原点に戻り、新鮮な素材の持ち味を生かした日本酒のつまみを検討してみてはどうだろう。
野菜
なんと言ってもキノコはこの時期外せない素材。特に秋のキノコを調理する時に注意したいのが長時間の過熱や水洗いは避け、香りと食感を残すように短時間で調理すること。もちろん、キノコ類は単独でも焼き物、ソテーなどにしても美味しいが、3大旨み成分の一つ、グアニル酸を含むシイタケは昆布の持つグルタミン酸と混ざると相乗的に旨みが増強されるので、吸い物や土瓶蒸にも活用したい。この際の日本酒は香りのある純米吟醸の酒を勧める。
魚
マグロ、カツオ、サーモン、カマス、サバ、アジ、サンマ、サワラ、ハマチ、タイと代表的な魚はどれも美味しい。
握りスシの場合、若干炙りを入れると魚の甘みがでて美味しくなるので握る直前にバーナーで焼きを入れ握るなどすると日本酒と良く合う。あとは薬味。ショウガ、ネギ、ニンニク、ユズ、サンショウ、大根おろしなど食材に合わせ工夫すると一層風味が増し美味しく味わえる。白身系の魚には純米大吟醸か吟醸を、そして脂分の多い魚はキモト、山廃系の純米酒をあててみたい。また、煮付けなどには少々甘いかなと思うくらいの純米酒が合う。
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