When it comes to food recipes, I love mixing and matching ingredients from different cultures to experiment with flavours and indulge my own creativity. Many of my recipes are influenced by Japanese ingredients and one of the most recent dishes I’ve experimented with is beef and sake kasu pie with green beans.
Read on to learn how to make this crunchy and delicious pastry meal in your own kitchen.
Continue reading “Learn How To Make Scrumptious Sake Kasu And Beef Pie With Green Beans”
When it comes to sake categories, sparkling sake is growing in popularity, due to the similar characteristics it shares with champagne and because there’s a lot of creativity going on in the space. So, when a sparkling sake producer pops up in the UK, it’s something to shout about and that’s certainly the case with The Sparkling Sake Brewery.
Based in the suburbs of Cambridgeshire, The Sparkling Sake Brewery is the first of its kind in the UK and there’s a great story behind its genesis. Read on to learn more about the philosophy of the brewery and where it hopes to take sparkling sake in the future.
Domestically and internationally, sake has experienced a rise and fall across a period of several decades. Trends have come and gone, attitudes have shifted and a pandemic has caused a huge impact on how sake is sold, consumed and shared all over the world.
The Japan Sake and Shochu Makers Association (JSS) recently hosted an event that showed the current state of the sake industry and how it could evolve over the coming years.
Iin this article, we’ll look at the key takeaways from the event.
Continue reading “Exploring The Current State Of The Sake Industry In 2021 And Beyond”
The artist colours
Dreaming of the floating world
sleep peacefully
How one man turned his trials into triumphs: The Story of Carl Rosa
By Kristine Ohkubo
“What if we viewed life’s challenges as tools that can actually help us prosper?” That is the question asked by Carl Rosa, the founder of the Sushi Club of Houston and several other highly successful businesses which promote Japanese cuisine and culture in the United States. It is a question which gives us pause to think, and also effectively encapsulates Carl’s own personal experiences beginning with the tragedy which struck his family in 2005.
Inspired by his incredible knowledge and love of Japan, I recently interviewed Carl to learn more about what fuels his passion and dedication to promote Japanese culture through carefully cultivated culinary experiences.
In Japan, there are many remote places worlds away from the bustling megacities of Tokyo and Kyoto. The town of Yamanaka in Ishikawa Prefecture is one such place and writer Hannah Kirshner reveals the intimate details of this mountainous town in Water, Wood & Wild Things: Learning Craft And Cultivation In A Japanese Mountain Town.
Lyrical, vivid and beautiful, Kirshner’s book is a window into a part of Japan that few have explored in literature and from the very first page, you’ll be transported to Yamanaka and feel right at home.
Continue reading “Water, Wood & Wild Things Review: A Beautiful Book About The Yamanaka Way Of Life”
When it comes to Japanese ingredients, koji is one of the most versatile and misunderstood food products out there. I like to think of it as the Batman of the fermentation world because it’s the hero mould we need and deserve. It elevates everything it comes into contact with and makes food and drink more delicious.
So, it’s always great to see more brands spreading the koji love and that’s the case with Koji Soupe. I caught up with owners Yota and Noriko Suzuki, who are on a mission to bring more koji awareness to Montreal.
Read on to learn more about the business, what got them interested in fermentation and where they see the future of Koji Soupe.
When it comes to versatility, sake is arguably the best drink to choose in terms of texture, flavour, food pairing and serving temperatures. And while I’ve enjoyed trying plenty of premium ginjo sake, there’s a whole world of other categories to drink my way through and a style I’ve been drawn to lately is futsushu.
As table sake, futsushu isn’t considered a premium grade of nihonshu, but that has nothing to do with its quality and if you’ve never tried futsushu then you’ll want to dive in with the incredible Komachi Sakura.
Continue reading “Komachi Sakura Sake Review: Worship At The Altar Of Futsushu And Be Amazed”
Practicing philosophy invites the opportunity to bring it into aspects of life that you may not have thought about initially. In my case, I’ve become interested in the philosophy of Stoicism and over the course of learning, it’s made me curious to see how it could be introduced into other topics I find intriguing.
It’s for that reason I’m exploring Stoicism through the lens of sake brewing and how the four Stoic principles of courage, wisdom, temperance and justice is embodied in the sake industry.
Continue reading “Sake And Stoicism: Exploring The Four Stoic Principles Through Nihonshu”
Life is colliding
in Kabukicho backstreets
sake, singing, silence.
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