Home made duck prosciutto:
It came out really nicely. I tried it with warmed chikurin (sake) and it was an amazing match.
Kobushime Duck prosciutto (Cured with Konbu seaweed washed with sake): This one was great with cold Akitabare (sake). I think a dry white wine with a lot of mineral will go nicely as well.
Grilled Japanese red snapper with sparkling squid salsa:
Once you bite into the sparkling squid, the juice of the squid turns into an excellent sauce for the red snapper.
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