Published: 4/30/2021
This week we’re adding to our food content with an expanded Japanese food glossary. Additionally, we dive deeper into Japanese beer with an updated list of the best biru we can find.
Also covered is the the latest news and articles about the Japanese food and beverage industry.
The Japanese Food Glossary – Washoku
Last week we launched our Japanese food glossary with a focus on sushi and sashimi.
This week we’ve beefed up the list to include dozens of other ingredients and dishes that are staples of Japanese cuisine.
Best 24 Japanese Beers – From Macro to Micro
Check out our updated list of the top Japanese beers. We cover the full range from mainstream giants like Sapporo and Kirin to hard-to-find microbrews like Rydeen IPA and Kawaba Red Ale.
Japanese Alcohol: the Best of the Internet
Choya Umeshu Wins Best Liqueur at the San Francisco World Spirits Competition
The San Francisco World Spirits Competition is one of the most prestigious competitions of its kind. Each year a variety of spirits compete in specific categories, as well as for the higher honors of best white spirit, whisky, brandy, or liqueur.
This year, an umeshu from Choya won the coveted Best Liqueur honors. We’re excited to hear which specific product received the honors.
More details will be released on May 5th. Until then, check out this Forbes post for the early scoop.
Sapporo USA Launches Sapporo Pure Light Beer
The latest product from Sapporo USA is an ultra-light, sessionable lager called Pure. It comes in at only 4% ABV, 90 calories, and 2.4 grams of carbs. This is a beer for people on the go or that want a feather-light drinking experience.
This release was two months ago, but since we just saw this product hit retail shelves, we thought it’s worth mentioning. We’ll be reviewing this light lager on The Japanese Bar soon.
Until then, Brewbound can fill you in on this new release.
Taking a Look at Western-Style Sushi
The California and Philly rolls might look foreign to many Japanese diners, but they helped popularize sushi in North America. Spain and Italy have also put their own spin on this classic Japanese cuisine category.
The South China Morning Post has some interesting stories about non-traditional sushi made outside of Japan.
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