Now we’re cooking

Although the preconception that “sake has to be drunk with Japanese food” is the bane of many European importers, distributors and even brewers, it looks like it’s even a problem in Japan.

An article from Shokuraku Web reported in Yahoo News suggests recipes for non-washoku dishes to go with sake, including:

• Spanish lamb chilindrón with a junmai from Obuse Winery (light, similar to white wine with clean acidity and a touch of sweetness, serve chilled)
• Spicy deep-friend lamb and aubergine spring rolls with Yorokobi Gaijin yamahai junmai muroka nama (solid bitterness and acidity, powerful yamahai junmai flavours, splendid with strongly flavoured dishes)

• Yuzu-kosho pork and green onion with Izumibashi yamahai junmai Tonbo Label #3 (19% alcohol, made from Kame no O, mellow with depth created by the combination of sweetness, acidity, salt, bitterness and umami)
• Miso-marinated chicken wings with Okuharima yamahai junmai fukurotsuri shizuku sake (solid but pleasant acidity, refreshing mouthfeel, stands up to oily or greasy dishes)

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Worth making the dishes for the sake selection alone, imho. (Not that I can get any of them in Switzerland despite the abnormally high ranking in the import statistics last issue…)

週末に作りたい！ 酒場のプロが考案した日本酒が「呑める」お肉料理レシピ4選 (Yahoo News, 23 Feb 2025)