Published: 4/23/2021
The Japanese Bar is expanding its range to include Japanese food. We begin this new chapter with a useful glossary of sushi and sashimi terms.
We also have the latest news and articles about the Japanese food and beverage industry.
Japanese Food Glossary – Sushi & Sashimi
Ever wondered what all of those Japanese ingredients are at your favorite sushi restaurant?
We’re here to help.
Our new Japanese food glossary begins with a focus on sixty-four of the most important sushi and sashimi terms and definitions.
Take the plunge and become a more informed diner.
Japanese Alcohol: the Best of the Internet
Authentic Japanese Blended Whisky: Chichibu & Komagatake
The Japanese have almost always used foreign grain whisky to make their blended whiskies. The industry was born in fierce competition and distillers never practiced trading stocks like producers of Scotch.
So it’s exciting to see the release of two authentic blended malt whiskies from Japan. The Ichiro’s Malt and Mars brands each have a new bottling using some of the other’s malt whisky.
With the new voluntary whisky standards, 100% of the bottled product must be made in Japan to be labeled as such. This new market dynamic should yield more cool blends like the above duo.
Get the full story from the amazing Japanese whisky blog Nomunication.
Easy Tokyo-Inspired Cocktails
We’re always on the lookout for new cocktail ideas. The Financial Times surprised us with 5 cool Tokyo-inspired drinks that we’re dying to try. Their post includes recipes with a garnish of Japan’s bar scene.
The New Flavor: Kokumi?
A newer taste called kokumi is gaining recognition. Kokumi is a commonly-encountered but little-known aspect of many foods and beverages we enjoy. It presents itself as a thick texture and rich taste.
The Wall Street Journal does a good job of explaining this new flavor.
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