“Sake And The City” 2 for Web Magazine OPENERS (Japanese only)

Picture 2OPENERS “Sake And The City”

Check this out!

Very Merry X’mas 2009!

17138_1244221559326_1642998307_606294_6262827_nOne of the BEST sake for the holiday season! Dassai 39 Sparkling!! Enjoy!!

Japanese Hot Pots Party at Matsuri

51OjR9nQyYL._SL500_AA240_

P1040937P1040939P1040940P1040944

Wintere Blues? Strike Back Winter Warm Nanbu Bijin

Nanbu Bijin chopsticks jan10

Today’s ATE—ANKIMO with Nanbu Bijin

IMG_0606One 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.

The Best Sake Sommelier and The Best Sake Tasting Event 2009 of Kanpai NY

It is my honor to announce that KANPAI NY has given me the distinction as BEST SAKE SOMMELIER 2009, and BEST SAKE TASTING 2009 for Akita Sake Club sake tasting.

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!!

Yamasa Soy Sauce Cooking Class at FCI

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

Cooking demonstrations and tastings with Chef Ben Pollinger of Oceana and a Soy sauce lecture by the expert from Yamasa Corporation, it was organized by theĀ  Gohan Society.

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….

P1040926P1040930P1040928P1040931

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.

Ben Pollinger
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.