Mirin, itself rather sweet, makes for an unexpectedly perfect cordial ingredient and can be used instead of sugars and syrups for a no-sugar-added beverage great for cold seasons and the holidays.
Sake kasu possesses both the aromas and flavors of sake. Even though it is endowed with ample nutritional materials from rice and the process of fermentation, its value has not been understood, and large amounts have been wasted.
In order to stop wasting sake kasu, it’s important to not overlook its highly nutritional merits. First, sake kasu contains B vitamins which keep your skin and mucus membranes healthy. It also includes an ample amount of beauty ingredients.
Which kind of soy sauce allows you to enjoy the most delicious Japanese teriyaki? Shiro, usukuchi, koikuchi, sai-shikomi, or tamari? We tasted and compared these five kinds of soy sauce.
Only soy sauces that are made in JAS certified factories and meet the JAS standards can be sold with the JAS logo label. The JAS logo will provide a piece of mind that the soy sauce you are buying is authentic soy sauce produced under strict supervision at a trustworthy soy sauce factory.
When Geoffrey Reed cooks the fish he catches himself right before his customers’ eyes, he creates a dining experience that’s more than just filling – it’s unforgettable. He enhances the occasion with sake pairings created in collaboration with Sequoia Sake, a local sake brewery in San Francisco where Reed’s roving pop-up, Ichido, also operates.
Japanese people have enjoyed amazake for more than a thousand years, and amazake is a traditional Japanese fermented beverage that has been gaining attention recently for its beauty and health benefits.
Marie Chiba, a pairing specialist who is the head of a sake bar in Tokyo, tells Hakko Hub why herbs and sake go so well together, and gives us a simple recipe that can be made with ingredients close at hand.
A large amount of mackerel caught during the season is made into heshiko (pickled in rice-bran paste), and the heshiko is further processed into narezushi, which is used as an ingredient for special occasions such as the New Year.