Has it been a week already?
I’ve been working hard on my 31 Days of Sushi content sprint. And I also published a post on the two most important sake regions.
Besides all that, I stumbled upon an amazing article about Japanese wine. Plus I share my thoughts on the shiso mojito, along with a restaurant’s successful recipe.
Nada vs Fushimi
Nada and Fushimi. These legendary brewing centers are practically neighbors, yet they make two totally different styles of sake.
One usually produces soft and pretty brews. While the other often makes stuff that’s hard and earthy.
And if you were curious about the subject of sake regionality, Nada and Fushimi need to be at the top of your list.
Check out the post I wrote for Tippsy Sake. It’s an in-depth look at Nada and Fushimi and a handful of the most iconic sake from these regions.
31 Days of Sushi (and Sashimi)
This month I’m publishing 31 new posts about classic sushi and sashimi items.
Seven days in, and I’ve learned that I have so much to learn.
Japanese food is a deep subject, of course. But I thought I knew sushi and sashimi pretty well. In my quest to offer the most comprehensive information on the web, I’ve learned a great deal myself.
I hope these posts serve you well too.
Topics covered so far:
- Kappa maki
- Ikura
- Tako
- Negitoro
- Negihama
- Hamachi
- Kanpachi
There are more meaty subjects on the docket. This includes chirashi, bluefin (akami, toro, etc), uni, unagi, and salmon.
Click the link below to access my 31 Days of Sushi content.
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Exploring Japanese Wine
Wine is not new in Japan. But the emergence of quality wines on the export market is just taking off.
Wine enthusiasts will appreciate Food and Wine’s photojournalistic exploration of Japan’s deep history of viticulture. You’ll also find a run-down of current fine wine production in the country. It’s a thorough introduction to Japanese wine.
The wines I’ve had stateside have been extremely expensive and hard to find. I hope these hurdles are cleared.
I’d love to hear your thoughts on Japanese wine, as well. Please comment below or shoot me an email if you have questions or opinions.
The Shiso Mojito
Shiso mojitos are delicious, and I’m always intrigued by the successful variations of this drink.
The recipe that caught my attention was from a Vancouver, B.C. restaurant called Minami. They use Tantakatan, which is a shiso shochu.
Their recipe is on the sweet side, but I’m interested in making one of these supercharged shiso mojitos.
The beauty of the shiso mojito is that any spirit will work. I’ve sold thousands of these made with vodka.
But if you ask me, a cane-based spirit is the way to go. It is a mojito afterall. So I suggest trying one of these with either white rum, Okinawan rum, or Amami shochu.
I also find a 1:1 ratio of simple syrup and lime juice is more appropriate for most palates.
- 2 oz Amami shochu (25% ABV) or 1.5 oz of rum
- 0.25 oz fresh lime juice
- 0.25 oz simple syrup
- 3 shiso leaves
Muddle a pair of shiso leaves in a mixing glass. Add the other ingredients, plus ice, and shake hard.
Double strain into a highball glass that’s half-filled with ice. Carefully top with soda.
Garnish with a shiso leaf and a lime wheel.
I like to add a few dashes of Angostura bitters on top, as well.