Miniture Chilled Oden
Oden : Japanese Winter Soul Food
No photo : Rose Wine Granite
The Aki Aji from Hokkaido can only be fished a few weeks a year. To this very seasonal fish, we paired another seasonal item, an autumn unpasteurized sake. These seasonal sake are made to go perfectly with the Japanese ingredients of the season. So it is no coincidence that the calm aroma of this sake matches so well with this seasonal fish from Japan.
* Seared Pike Mackerel (Sanma Aburi) x Yoshi no Sugi, Taru SakeThe aroma of the Japanese cedar barrel from the sake is here paired with the torched aroma of the seared fish. The sharpness of this sake cuts the oil of the Pike Mackerel.
The soft and delicate texture of Anago contrasts with the sharpness of Take no Tsuyu, and the sweet and salty sauce on the fish plays nicely with the aminoacid = umami of this sake as well.
The rich creaminess of the Shirako is paired here with the thick texture and sweetness of Kikusui, which happens to have a high alcohol content that gives it also a good sharpness.
* Crystal Squid (Shin Ika) w/sea salt & lemon x Yuzu Omoi (Yuzu sake) & club soda
To emphasize the sweetness of the squid, the acidity of Yuzu sake. The Yuzu sake straight would be too strong, so soda is added, which also counter balances the thick texture of the squid
We paired here the salty-sweet taste of the braised beef with the sweetness of the plum, plus the richness of the beef tendon and the bubbles of the sake.