Herbaceous wines like Gruner Veltliner and New Zealand Sauvignon Blanc are also good pairings. And so is dry Riesling.

A sushi craftsman who has inherited the genealogy of the famous Sushisho in Yotsuya, Mitsuhiro Hokayashiki wields his skills at this establishment, combining with the unique sensibility to entertain guests. With thorough attention to detail, such as the three types of vinegared rice used depending on the sushi ingredient, the excellent omakase course provides a pure enjoyment in its semi-hidden location in Aoyama. At one point, he thought about opening a restaurant in his hometown in Hyogo, but now he is wholly devoted to running Sushi Kou in Aoyama and challenges himself every day. They have a very crunchy texture. And Daships taste like an elegant dashi broth. They’re also slightly sweet with notes of cinnamon.It may come as a surprise that otsumami were originally called “sakana” (“saka” meaning alcohol while “na” means food). Many otsumami were originally made from seafood and the word sakana was later adopted as the now more common term for fish in Japanese.

Actually, not only does “Sakana (肴)” refer to a food accompaniment for sake rice wine, but it can also refer to fun things that are enjoyed together with the alcoholic drink, such as songs and dances. There are a whole lot of vegetarian friendly Otsumami. For instance Edamame is basically boiled or steamed immature soybeans. It is very popular and cheap in Japan. It can be salted during or after boiling. You do not eat the pods, you should take the beans out, eat and discard the pods. It seems simple but it's really chewy and can get addictive. On the other hand, these dried strings of scallop mantles retain some moisture but have a tough crunchy texture.Okinawan tofu, or shimadofu, is firm with a rich flavor and more protein. But this particular product from Shokuno Kakehashi is a lot more than that. Ebi mayo is simply fried prawn coated with mayo sauce. It's a crowd pleasing otsumami that is popular in pubs all over Japan in China. It was created by a popular Chinese chef born in Japan. Shu Tomitoku was inspired by a mayonnaise shrimp dish to create Ebi mayo. He coated the shrimp in starch, fried it and dipped it in mayonnaise. Yum… people get explorative and add several flavors to this dish. It goes great with all drinks. Sushi Kou is in the basement of a building on Kotto-Dori in Aoyama, also known as the antique street. Going down the narrow stairs, expectations start to rise, and upon entering through the door, there is a luxurious space with impeccably arranged seats, which provides a sense of relaxation and liberation despite its underground location. When seated, a white Japanese paper wall with a refined texture that gives off a warm light comes into view, and a cypress counter made of one single piece promises an extravagant time. Japanese restaurants typically have a fixed menu of staple items along with a few different items that rotate daily or seasonally. While you’ll usually find the menu at your table, there may also be an additional menu with daily specials drawn on a chalkboard or whiteboard. At more expensive Japanese restaurants, such as those offering gourmet kaiseki dining, the course menu will already be pre-determined and printed on a sheet of paper for you.

As you can easily guess, the former “Chii (チー)” stands for cheese, while the latter “Tara (タラ, 鱈)” means codfish in Japanese. Wakakozake is a manga and anime focused on the pleasure the main character gets from pairing the perfect sakana with a drink.

This teriyaki iwashi jerky is aromatic. But it’s not pungent or fishy. Instead, it smells like the sea. And the citrusy, spicy sansho influence is present with hints of shoyu (soy sauce). Japanese finger-food. Fresh, fast and fascinating, our edamame, otsumami and gyoza mark the first strong This article possibly contains original research. Please improve it by verifying the claims made and adding inline citations. Statements consisting only of original research should be removed. ( December 2012) ( Learn how and when to remove this template message) One tasty pairing that surprised me was rice shochu. It accentuated the briny, herbal flavor of the seaweed.

Similarly, nori-ten is made from thin seaweed that is fried in a tempura batter and come in a variety of flavors.And there are many other ways people enjoy iburigakko. This includes wrapped in meat, with rice, chopped in mashed potatoes, and sandwiches. Iburigakko has a snappy texture and a mild flavor. It’s a little sweet, very savory, and a bit meaty. I’m hooked! According to that, these Kai-Himo strings mainly consist of scallop mantles, sugar, salt, dextrose, protein hydrolyzate, sorbitol, amino acid seasoning, alcohol, and acidifier. Otsumami (おつまみ)”, also known as “Sakana (肴)”, is the Japanese word for simple dishes and finger foods that are eaten alongside alcoholic beverages. Correction: Recipe doesn't scale teaspoon measurements using the buttons. The problem might be the Unicode "½" tsp instead of typed-out "1/2" tsp? Except the cup-equivalent measures for cabbage *do* scale properly.