• Drink

    Japanese Sake(Nihon-Shu)

    October 2, 2023 - By 

    Hello!

    In our restaurant, sake is immensely popular. Due to numerous inquiries and feedback from our customers, we would like to discuss everything from the basics of sake to its varieties and ways to enjoy it.

    Before we delve deeper into the allure of sake, let’s start with the basics.

    Sake is a traditional Japanese alcoholic beverage made from rice, koji (rice malt), water, and yeast. Here are the basic information on its production process and types:

    Production Process

    – Rice Polishing: Before brewing, the outer portion of the rice grain is removed. A lower rice-polishing ratio often results in a higher quality sake.

      – Rice Washing & Soaking: The rice is first washed and then soaked to absorb an appropriate amount of water.

      – Steaming: The washed and soaked rice is steamed.

      – Koji Making: A portion of the steamed rice has koji mold added to make koji rice.

      – Fermentation: Koji rice, steamed rice, water, and yeast are mixed and fermented, with multiple additions made over time.

      – Pressing: Once fermentation is complete, the mash is pressed to separate the clear liquid from the residual solids (lees).

    Ways to Enjoy Sake

    1. Cold Sake (Hiyazake): 

       – This method involves chilling the sake.

       – It’s especially recommended during summer or warmer seasons.

       – It allows you to enjoy a refreshing taste and aroma.

    2. Warm Sake (Atsukan): 

       – Sake is heated to between 40°C to 55°C.

       – Popular during winter or colder seasons.

       – Warming enhances its mellow taste and aroma.

    3. Room Temperature (Jouon):

       – Served neither chilled nor warmed.

       – Lets you directly appreciate the inherent taste and aroma of the sake.

    4. On the Rocks:

       – Served with ice. Enjoyed similarly to whiskey or shochu.

       – Ideal for hot days or pairing with certain meals.

    5. Cocktails:

       – Mixed with other beverages, fruits, or herbs.

       – Discover new flavors and ways to enjoy.

    6. Using Ochoko or Glasses:

       – Whether in a traditional “ochoko”, wine glass, or tumbler, the choice of vessel can influence the flavor and aroma, offering different impressions.

    Sake pairs wonderfully with a variety of dishes. In our establishment, we especially recommend enjoying it with dishes like mushroom isobe-age (seaweed-wrapped fried mushrooms) and tofu steak.

    With its diverse varieties, and the way its character changes based on temperature, vessel, and method of consumption, sake offers a myriad of experiences. Trying it in different ways can be a journey to find your personal preferences and pairings. We invite you to relish the profound world of sake.

  • vegan food

    Koji (Kouji) – Japan’s Traditional Superfood

    September 4, 2023 - By 

    Hello, everyone! Today, I will talk about ‘Koji (Kouji)’, a traditional Japanese ingredient. Koji is a unique fermented food ingredient deeply rooted in our diet. It is used in the production of indispensable foods such as sake, mirin, soy sauce, and miso in our daily meals. It is also considered good for health. In our restaurant, salt koji, soy sauce koji, sweet sake, cooking sake, soy sauce, and miso are indispensable ingredients. This time, I will introduce how to use koji and its health effects.

    What is Koji?

    Koji is produced when Aspergillus oryzae and other Aspergillus fungi grow on grains such as rice, soybeans, and wheat, and generate enzymes in the process. These enzymes break down the starch and protein of the grains into sugars and amino acids. This conversion process is very important when making fermented foods and beverages.

    How to Use Koji

    Making Miso: Koji is a main ingredient for making miso. You can make homemade miso by fermenting a mixture of soybeans, salt, and koji.

    Making Sake: Koji is also necessary for making sake (nihonshu, sake). Koji converts the starch in rice into sugar, and this sugar is then converted into alcohol by yeast.

    Making Amazake: You can make sweet sake by fermenting a mixture of koji, water, and sugar.

    Making Salt Koji: Salt koji is made by fermenting a mixture of koji, salt, and water. It can be used as a marinade for vegetables, meat, and fish, or as a dressing or seasoning.

    Pickling: You can pickle vegetables using koji. The enzymes in koji bring out the umami in vegetables and make them tender.

    Koji Stew: You can make stews and simmered dishes using koji. It brings out the umami in the ingredients and makes them tender.

    Koji Dressing: You can make dressing using koji as a base, and adding olive oil, vinegar, sugar, salt, and pepper.

    Bread Making: You can make bread using koji. The enzymes in koji help the dough ferment and make the bread fluffy.

    Note: When cooking with koji, you need to be careful about the activity of the koji enzymes. Koji enzymes are sensitive to high temperatures, so be careful not to deactivate the enzymes during cooking.

    Health Benefits of Koji

    So, why is koji good for your body?

    Digestive Health: The enzymes produced by koji mold help break down starch and proteins in food into simple sugars and amino acids. This is especially important for people who struggle with digestive issues or have difficulty absorbing nutrients.

    Nutrient Absorption: Koji helps break down food into its constituent parts, increasing the availability of nutrients and making it easier for the body to absorb them.

    Probiotic Effects: Although koji itself is not a probiotic, the fermentation process generates beneficial bacteria and compounds that help improve gut flora.

    Vitamins and Minerals: The fermentation process increases the levels of certain vitamins and minerals, making the food more nutritious.

    Enhancement of Taste and Flavor: The fermentation by koji enhances the umami of the food, making it tastier and more satisfying.

    Conclusion

    Koji is a traditional fermented food ingredient deeply rooted in Japanese food culture. It is not only indispensable for the production of sake, mirin, soy sauce, and miso, but also helps digestion and improves nutritional value, which is good for health. Dishes made with koji are flavorful and nutritious, so please try to incorporate them into your daily meals. Also, it is difficult to bring out the umami in vegan dishes, but using koji will add depth to the flavor. Please try it at home. So, have a healthy and delicious food life!