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Showing posts from November, 2012


Jokigen ( Sweet Dreams)

Yamahai ( Shikomi ) natural lactic bacteria  with less pole mixing.
What that means in terms of taste:  Audacious and bolder flavors.  Spunky.  
Seimaibuai = 55% Nihonshu-do = +3.0 Amino Sando = 1.6
Medium Dry:  Works well with beef steak, curry, and even turkey.
You can't go wrong with a good Chilean white with turkey, but what about nihon-shu?    With the fusion and importation of food in Japan, and with younger Japanese chefs experimenting with American tastes, so too must Japanese food change and become more eclectic.   Whatever it is you drink needs to stand up to whatever it is you are eating, and while at the same time maintaining the quality of the beverage.   Sake may be able to work with non-traditional food if paired properly.  

One thing that hasn't changed about me is that I love Thanksgiving and no matter how much I love Japanese meat, the turkey is always, if cooked right, the best.     So me and a date headed o…

Japanese Sake & Canned Goodness

Zepp Tokyo, Odaiba
I was honored to attend the Tokyo Culture Culture event last week with some of my good friends - yes, it's spelled twice.   The event was televised, and thankfully I wasn't asked to step up and appear on  stage.   I was a tad slightly underdressed for the evening and also unprepared.    I didn't realize there was going to be so many Jukujo, VIPs, and press crew there.    I was also on the VIP list, but didn't realize how upscale everything was going to be.

Some of the attendees and hosts were: Hayato Kurokawa, Nao Murata, Fukuyama Aya, Terry, and so many more.

Once there, I made my rounds by greetings all of the lovelies first, and then sake brewers.    The occasion was pairing gourmet canned food with Japanese sake; an all-you-can-eat-and-drink event with sponsors from all over Japan.     There were over 50 different canned varieties, and each excellent.   Some notable ones were the Habanero chili, sardine, and avocado mix.    Another one was the Nagoy…

My Fading Autumn

[ musical score: Chorale for Pat by Phillip Sheppard ]

Thank you for letting me swing from your branches for 15 years; those memories are still precious for me.   The black bark along your trunk is splendid to behold, it really is.      The sun radiates from your crown and revealing the  delicate veins in each yellowing leaf as I run my finger down each blade; even the stipules.     My obscured silhouetted body with its fingers, long and dainty, and lovingly fondling a small bunch of your turning leaves and branches.    They are so precious to me.    I can feel the pulse of your love emanate from deep within your heartwood.

I am reminded of this deep valley we are ensconced in, tucked away so deeply in.    From the porch I can look up into the mountains that surround us, and still feel remnants of our soul playing in the same plane of our conscious awareness.    The whole air is filled with us.   Your beef stew has a perfumed smell so distinctive and so real to me, that it pe…

Japanese Pubs: 101

What to look for in a good Japanese pub:

Knowledgable staff, wide sake selection, and more...

Denbei is a sake pub / izakaya, and one of the main reasons I like coming here so often is because of its great sake and  crispy skewered chicken skin, its signature dish by the way.

For the passive onlooker, a Japanese pub can look austere and uninviting  and then there's the language question...?   - Can I order in English, or will they understand my broken Japanese?   Quite the opposite  since they offer a menu in English - broken English.    And the staff makes an effort to use English if necessary.     The mood is warm and friendly.

Japanese pubs are the only places I actually take  women, unlike my usually greasy spoon hang outs in Tokyo and Yokohama where I can act like a pig and show my true love for the food.   Sake pubs are places where you can really enjoy yourselves.    Usually I order up beer first then order food a bit later.

The sake being poured is from Yamagata Prefect…