Our newest post highlights the iconic rainbow roll. And we also have the best stories and news from the Japanese food and beverage industries.
The Rainbow Roll
If you’re averse to eating raw fish but want to expand your palate, the rainbow roll is the ideal gateway sushi. Click the button below to learn how this roll changed sushi forever, what it’s made with, and more.
Japanese Food & Beverage: the Best of the Internet
Masahiro Urushido’s Katana Kitten & Hinoki Martini
Masahiro Urushido’s Katana Kitten has helped put Japanese mixology on the map.
And adding to his prestige, Urushido just released The Japanese Art of the Cocktail. We can’t wait to read it! To satiate our thirst in the meantime, he’s revealed the recipe to one of his cocktails: the Hinoki Martini.
Inside Hook covers Urushido and his Hinoki martini in an entertaining post.
You can purchase his book from the Amazon link below. As an Amazon Associate, we earn commissions from qualifying purchases.
Beer Yeast from Space
Will yeast launched into space come back the same? Tokushima University and Kamiyama Beer recently teamed up to find the answer. They hoped that brewer’s yeast might be positively changed by the extremely cold and high UV environment.
Find out if their space yeast passed the test from The Mainichi.
Eco-Friendly Bonito Flakes for a Sustainable Future
Fisheries around the world are often unsustainable. It’s a problem that few are actively trying to solve. However, Kijima Co., a restaurant group based in Yokohama, is doing its best to improve the bonito fishery and its highly-pressured stocks.
Their bonito are harvested using a pole and line method. This results in higher-quality fish, as well as significantly less by-catch and waste. We love hearing stories like this!
Read more about their pursuit of sustainable bonito in the Kyodo News.
Albertsons Sustainable Sushi
The large grocery company Albertsons has met a commendable milestone. All of their sushi now served in their stores is responsibly sourced.
That makes two feel-good news articles about sustainable fishing in one week—we love it!
SeafoodSource has the story on Albertsons sustainable sushi policy.
50-Year-Old Sake
Sake is not generally considered age-worthy, and most brands are best consumed fresh. But excellent aged sake does exist.
Shiraki Tsunesuke of Gifu is a brewery that has a history of making it. They just released their first 50-year-old sake under their Kansha Daruma Masamune brand.
It’s quite a gamble to produce sake like this, but we applaud the effort. This koshu sake is now on our bucket list.
Check out The Asahi Shimbun for their coverage of this special, aged sake and the brewery behind it.
Awamori Applies for UNESCO Status
Okinawa’s awamori is one of the great spirits of the world. Recently, the Japanese government applied to register it as an Intangible Cultural Heritage with UNESCO. Upon approval, it would make awamori an official Japanese spirit, along with shochu.
Find out why this awamori UNESCO listing will have a positive impact on the industry from the local Ryukyu Shimpo.
Follow the Japanese Bar on Social Media
Connect with our latest posts, the newest Japanese beverage info, and get exclusive promotional offers. Level-up your Japanese food and beverage IQ!