Pairing Sake and Herbs
Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during the “Hakko Tourism in Japan” tour campaign. As part of the tour, organizers held a tasting session where guests gave candid advice from the perspective of the American market to food product manufacturers looking to enter the United States market.
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.
Why sake and herbs go together
Herbs that work perfect with sake
Sansho (Japanese Pepper)
Cautions for pairing with herbs
Scallop and Peach Mint Salad
- 2 scallop muscles
- 1/2 peach
- 1/2 lemon
- 1/2 lime
- 3 pinches of salt
- 1 teaspoon fish sauce (“nam pla” Thai fish sauce, etc.)
- From 20 mint leaves to as many as you like
- Cut the scallops into 1/4 size (bite-sized) pieces and place them in a bowl.
- Sprinkle 3 pinches of salt over the scallops and rub it into them.
- Squeeze 1/2 of a lemon into the same bowl, and mix together.
- Cut the peaches into bite-sized pieces and place in the bowl.
- Tear the mint with your hands, add it to the bowl and mix together.
- Arrange it on a dish. Then drizzle it with fish sauce and squeeze on the lime.
Sake paired with this recipe
Saki Kimura is an accomplished journalist specializing in sake. With a journalism certificate from UCLA, she's reported on sake consumption worldwide. Currently the director of SAKETIMES International, she writes, translates, and promotes sake, focusing on overseas distribution and international breweries. Her expertise has made her a respected figure in the industry.