In the UK, sake is experiencing something of a revolution through the likes of places like Moto and Kanpai Brewery in the South of England and The Sparrows in the North. Distributors are also leading the charge for getting nihonshu into the hands of the masses, with London Sake being at the forefront of the conversation.
With an ever-growing and diverse portfolio of sake and shochu to choose from, London Sake is a brand that should be on the list of sake fans across the UK and beyond.
Continue reading “Why London Sake Is One Of The Best Places In The UK To Get Your Sake Fix”
The rise of sake continues to be felt in the West, with new breweries emerging every year like bubbles on the surface of the moromi that’s so crucial to nihonshu making. This renaissance is especially true in America and one of the newest American sake breweries on the block is Wetlands Sake.
Based in New Orleans, Wetlands Sake is all about combining southern hospitality with the craftsmanship of excellent sake brewing.
Continue reading “Sake And Southern Hospitality: The Story Of Wetlands Sake And Protecting The American Wetlands”
When it comes to cocktails, Japan is an authority in pushing the boundaries of mixed drinks and coming up with new creations. It’s a drinks culture build on innovation, high-quality craftsmanship and storytelling.
The kind of flavours that can be achieved with Japanese ingredients is truly awe-inspiring and it’s fun to experiment with different combinations to see what happens. That’s why I wanted to create a Japanese cocktail that plays with different tastes, so here is a recipe for Okinawa Sunshine.
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There’s something magical about cocktails. A story to tell, new ingredients to mix, cultures to share with a wider audience. Japanese cocktail culture has an incredible amount of creativity, from the way certain drinks are made, to the passion of every bartender and mixologist who puts a new concoction in front of their guests.
It’s that kind of energy that’s inspired me to try coming up with my own cocktails. Introducing Wabi-Sabi, a cocktail that taps into the philosophy of transience as viewed through Japanese culture.
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Japanese food is among the most diverse and multi-layered cuisine on the planet, with flavour profiles that spark the imagination. A large volume of regional Japanese food doesn’t get to be experienced outside of the country, so it’s wonderful to see businesses like Kokoro Care Packages changing that by offering bespoke Japanese food hampers from regions all over Japan.
Run by Lillian Hanako Rowlatt and Aki Sugiyama, Kokoro Care Packages is built on a foundation of bringing people closer together with new foods and tastes. I had the opportunity to see what was in Kokoro’s Community Favourites of 2020 package, which really opened my eyes to the huge range of regional Japanese products that are out there.
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Natto. The marmite of Japanese food. Either you love it or you hate it and it’s definitely one of the most unique Japanese meals you’ll come across. This fermented soybean dish can be recognised by its slimy texture, pungent smell and cheesy qualities. It’s also recognised for its health benefits, helping to improve digestion, potentially lowering blood pressure and promoting a healthier heart.
After trying it for the first time recently, I’ve fallen into the ‘I love Natto’ camp and see it as an extremely versatile ingredient. It was one of the main attractions in my natto breakfast bowl and here is the recipe.
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From chefs to bartenders, Japanese food and drink has touched the lives of many people. It’s been a catalyst for changing lives and bringing new conversations to culinary communities across the globe.
For Akiko Katayama, promoting Japanese cuisine has become a life-long pursuit and Yamato Magazine had the pleasure of interviewing her about her experiences. A tenured food writer, host of the Japan Eats! Podcast and representative of the New York Culinary Academy, Akiko is a leading expert in the world of Japanese food and beverages.
Read on to learn about how she became a food journalist, what it means to judge top-ranking chefs and how the story of Japanese cuisine continues to evolve.
Continue reading “The Kokoro Files: Akiko Katayama”
Across the world, there’s been an explosion of interest in Japanese ingredients, with chefs and bartenders infusing things like sake, dashi, miso and shochu into their culinary creations. Fresh wasabi is another ingredient that’s become highly prized, especially when you consider that much of the stuff that comes in mass-produced paste form is probably horseradish or mustard.
Pound for pound, wasabi is arguably the most expensive vegetable on the planet because of how it’s produced and the demand for getting hands on the genuine article. Down in the South-East of England, The Wasabi Company has made a name for itself by growing fresh wasabi and championing it across the globe.
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During lockdown, hospitality venues have needed to get creative in order to keep moving forward and this has led to the rise of DIY meal kits that recreate the quality of the food you would find in a restaurant.
A venue I’ve seriously missed being open in the UK is Shoryu, as it’s where I’ve been able to get my ramen fix for years and slurp many good bowls of heart-warming broth. The next best thing to eating ramen at Shoryu was to order one of their meal kits, so I dived into the awesome Piri Piri Tonkotsu pack.
Continue reading “Shoryu Piri Piri Tonkotsu Kit Review: Ramen As Good As You’ll Find In Any Restaurant”
Incorporating Japanese ingredients into your cooking is a sure-fire way to elevate a dish, adding a whole new world of flavours. In particular, sake is an exceptional ingredient, working as a liquid to thicken up a sauce, braise food and include some oomph in a Japan-inspired meal.
Have you ever considered using sake kasu in a recipe? During the pressing stage in sake production, solid lees are separated from the mash and work as their own unique product. This sake kasu embodies the Japanese philosophy of not leaving behind any waste and can be put to good use in your cooking.
With that in mind, here is my sake kasu cheese scone recipe that’s super easy and really brings on some delicious flavours!
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