Check this out!
One of the BEST sake for the holiday season! Dassai 39 Sparkling!! Enjoy!!
One of my favorite ATE is steamed monk fish liver with ponzu sauce called ANKIMO!! I paired Nanbu Bijin Junmai Daiginjo and Tokubetsu Junmai at Sakagura! Both are great. Junmai Daiginjo paring is very delicate and sophisticated, and Tokubetsu Junmai is little more like a winter taste. Anyway………yum yum yum….heaven!!
ATE are small dishes that go great with sake.
Other BEST are…
Best Japanese Restaurant: Sakagura
Best Sushi Restaurant: Sushiden
Best Soba Restaurant: Soba Totto
Best Robata Restaurant: Aburiya Kinnosuke
Best Vegetarian Restaurant: Kajitsu
Best Izakaya Restaurant: Riki
Best Late Night Restaurant: Donburi-ya
Best Sake Bar: Soba Totto
Best Sake Cocktails: Soba Totto
Best Agedashi Tofu: Omen
Best Sushi Rolls: Fujinoya
Best Plates: Fujinoya
Best Karaoke: Japas 38
Best Daiginjo Sake: Daishichi Minowamon Junmai Daiginjo Kimoto
Best Ginjo Sake: Dewazakura Dewasansan Junmai Ginjo
Best Junmai Sake: Nanbu Bijin Tokubetsu Junmai
Best Nama Sake: Masumi Arabashiri Junmai Ginjo Nama Genshu
Best Sparkling Sake: Rokkasen Junmai Sparkling Rose
Best Cup Sake: Kikusui Funaguchi Honjozo Nama Genshu
Best Sake Bottle: Denshin Yuki Junmai Ginjo
Best Sake Tasting Event: The Akita Sake Tasting Event
Best Sake Ambassador: Kosuke Kuji
Best Sake Sommelier: Chizuko Niikawa-Helton
Best Bartender/Mixologist: Gen Yamamoto
Best Sake Teacher: Timothy Sullivan
Best Sake Website: Urban Sake
My 2009 is not finished yet, but I definitely enjoyed a lot of my sake work this year! Of course, I will keep on doing more till December 31st, and will do something more exciting work 2010 as well!!
Soy sauce for Japanese is like olive oil for Italians. Is that true? Yes, I believe so.
However, I had never really contemplated the subtle differences between so many different soy sauces. For instance, there’s “Koikuchi soy sauce” and “Tamari soy sauce”, or “Japanese soy sauce” and ” non-Japanese soy sauce”….
I was invited the other day to a very interesting event .
“The Joy of Soy : Creative Cooking with Soy Sauce” at the International Culinary Theater at The French Culinary Institute
Brewing soy sauce process is very similar with brewing sake. The expert explained about Koji, Moromi, Umami, Bitter, and Sour for soy sauce….sounds almost same with sake class! It was very familiar for me!
* Umami–Amino Acid (Glutamic Acid, etc) from soy bean protein and wheat protein
I should learn more about soy sauce as a Japanese woman….
The History of Japanese Soy Sauce
Japanese soy sauce finds its roots in “hishio”, a similar seasoning used
in seventh and eighth century Japan. Soy sauce evolved roughly into its
form about 700 years ago. Full-scale production started early in Edo period
in the 17th century, coinciding with the beginnings of Japan’s
modernization. In the late Edo period of the middle 1800’s, soy sauce’s
use as a table seasoning spread. Japanese cuisine that relies on soy sauce
flavoring, such as sushi, soba and broiled ell, took final shape during this
time. Also during the Edo period, Dutch and Chinese trading ships (the only
ships permitted at that time to carry out trade) took soy sauce to all parts
of Europe and Asia. Today, Japan exports soy sauce to dozens of countries
in North America, Europe, Asia, and Africa. Soy sauce has become a staple
in the homes of peoples worldwide.
Executive Chef, Oceana
Ben Pollinger, Executive Chef at Oceana Restaurant, has a unique cooking
style that artfully blends the freshest seafood with the finest ingredients
from a global pantry. Sensitive to the seasons, and with a preference for
buying local, he has received critical acclaim first in July 2008 when
Oceana was awarded three stars in the New York Times, and again in October
that year when Oceana was awarded a Michelin star for the second year.
Pollinger’s recipes are a reflection of time well spent abroad, working in,
and dining at, some of the world’s most prestigious restaurants. Each dish
he creates embodies a passion for, and love of, all things from the land and
the sea, and his fervent desire to share them at the table. Ben Pollinger
believes in being a good steward of our planet, and he lives this philosophy
at work and at his New Jersey home where he tends to a 500 square foot
organic garden, and provides many of the vegetables and herbs that flavor
Oceana’s global seafood cuisine.