Making good use of Sake – Sake Ganache
Adding just one step on a usual chocolate, it turns to be a high-quality dessert!…
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Reuse the Left-over Sake – Sake Savarin
This dessert has a slight aroma of sake instilled into the bread. Especially, sweet and…
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GOHEI RICE CAKE
Chomonkyo is a very creamy, full-bodied sake because of containing lots of the lactic acid.…
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Rice Seasoned with Salmon and Mushrooms
The mellow texture of Daina pairs very well with the salmon which melts in the…
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Healthy Carbonara with Tofu and Soy Milk
No bacon and milk, but it's very rich and heavy enough. It's not just healthy…
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Healthy Otsumami, Steamed Colorful Vegs ‘n Pork
By steaming, pork loses its fat a lot. The taste of sauce is bit intensive…
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Pairing Kakiage with AZUMANOFUMOTO
Adorable marriage of celery with the fruity aroma of Azumanofumoto. It is a paring to…
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Pairing Grilled Tuna with Black Pepper with AZUMATSURU ORIGARAMI
Azumatsuru Origarami is a sake which has the attractive aroma and taste like apples. Peppers…
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Pairing Fried lamb chops with herbs flavored Breadcrumbs with Okuharima Harumachikogarete Yamahai
Since lamb has some peculiar tastes, pairing is relatively more difficult than other meat. However,…
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Pairing Unadon with IKIOIMASAMUNE GLUTINOUS RICE
unprecedented sweetness is the key characteristic of this HINODENO IKIOIMASAMUNE. Being influenced by the glutinous…
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