Pairings - Revision history

Administrator at 15:29, 12 January 2021

2021-01-12T15:29:43Z

MasterDannyLeong at 08:11, 31 August 2020

2020-08-31T08:11:55Z

MasterDannyLeong at 01:53, 29 August 2020

2020-08-29T01:53:00Z

MySakeAdminSSA: MySakeAdminSSA moved page Sake Pairings to Pairings: New title

2020-08-17T16:10:06Z

MySakeAdminSSA moved page Sake Pairings to Pairings: New title

Administrator: /* Umami: */

2020-08-11T18:26:07Z

Umami:

Administrator at 18:40, 11 June 2020

2020-06-11T18:40:15Z

MySakeAdminSSA: Made TOC collapsed on default.

2020-06-01T18:40:50Z

Made TOC collapsed on default.

Administrator: Created page with "== Saké no Sakana: == • an appetizer prepared to complement saké"

2020-05-22T17:09:00Z

Created page with "== Saké no Sakana: == • an appetizer prepared to complement saké"

New page

== Saké no Sakana: ==
• an appetizer prepared to complement saké

@@ Line 3: / Line 3: @@
 '''Umami'''
-One of the greatest pleasures of enjoying sakés with food is because of the 5th  taste element of umami.
+One of the greatest pleasures of enjoying sakés with food is because of the 5th  taste element of Umami. As you may already be aware, Umami increases the “tastiness” of the food we eat. Thus, there is a saying in Japan where “saké does not fight with food”.
 So what exactly is Umami? Generally described as savoury deliciousness, we often encounter this taste when we eat cheeses, meat or meat broth, cooked mushrooms, tomatoes, etc. Ever wonder why it's so hard to stop eating pizzas once you've had a slice ? Especially if it has toppings of meat, mushrooms, tomatoes and cheese? Now you know, it is an umami powerhouse!
 ''Futsushu/Regular saké''

@@ Line 1: / Line 1: @@
-Saké and Food Pairings
+'''Saké and Food Pairings'''
 Umami
 One of the greatest pleasures of enjoying sakés with food is because of the 5th  taste element of umami.
 As you may already be aware, umami increases the “tastiness” of the food we eat. Thus, there is a saying in Japan where “saké does not fight with food”.
@@ Line 8: / Line 9: @@
-Futsushu/Regular saké
+''Futsushu/Regular saké''
 −	Often sold in isshobin bottles (1.8L), they are widely available and represents the highest production volume among the all the categories/grades of saké. The are relatively cheaper compared to premium sakés and is a favourite among regular izakaya (saké bars) for its value. It may not taste as refined as the premium sakés but are great accompaniments with yakitoris, fried foods, pickles and light starters. Served chilled mostly but hot or warm is a great way to enjoy during winter.
 Honjozo
 −	This grade of saké is unfortunately often overlooked because of where it sits between the price of a regular saké (closer) and premium sakés. Another factor could be the misconceived notion that only junmai-sakés are enjoyable. Truth be told honjozo sakés are very versatile with food too. Enjoy honjozos with chinese dimsum, japanese shabu-shabu, sushi and sashimi or food with heavy sauces as the lighter styled honjozo helps to refresh your palate.
 Junmai
 −	Junmai-sakés have a higher umami profile compared to a regular saké or honjozo. So naturally they are good with meat especially those with a higher fat content. Try pairing a warm junmai-saké with a juicy steak. You can also try pairing junmai-sakés to food that is a little bland and enhance it with a little umami.
 Junmai Ginjo-sake
 -	Brings more fruity aromas and flavours to the table. Replacing a rock melon that is paired with jamon iberico with a fruity junmai ginjo saké works just as well if not better. Sweetness from the junmai ginjo saké also pairs wonderfully with asian curries as the spiciness and sweetness merge beautifully while the fruitiness brings another dimension to the pairing.

@@ Line 1: / Line 1: @@
-<!-- This code is for showing the TOC ("Contents") box to be collapsed by default -->
+Umami
-{| class="mw-collapsible mw-collapsed wikitable"
+One of the greatest pleasures of enjoying sakés with food is because of the 5th  taste element of umami.
-  ! Table of contents
+As you may already be aware, umami increases the “tastiness” of the food we eat. Thus, there is a saying in Japan where “saké does not fight with food”.
-== Umami: ==
+So what exactly is Umami? Generally described as savoury deliciousness, we often encounter this taste when we eat cheeses, meat or meat broth, cooked mushrooms, tomatoes, etc. Ever wonder why it's so hard to stop eating pizzas once you've had a slice ? Especially if it has toppings of meat, mushrooms, tomatoes and cheese? Now you know, it is an umami powerhouse!
-If glutamic acid occurs in any food naturally or after cooking, aging, or fermentation, it is considered umami.
+Futsushu/Regular saké
-Examples which are rich in umami are ripe tomatoes, seared beef, aged parmesan, soy sauce, anchovies or mushrooms.
+−	Often sold in isshobin bottles (1.8L), they are widely available and represents the highest production volume among the all the categories/grades of saké. The are relatively cheaper compared to premium sakés and is a favourite among regular izakaya (saké bars) for its value. It may not taste as refined as the premium sakés but are great accompaniments with yakitoris, fried foods, pickles and light starters. Served chilled mostly but hot or warm is a great way to enjoy during winter.
-== Pairings with Futsu: ==
+Honjozo
-• Vegetables Dishes:
+−	This grade of saké is unfortunately often overlooked because of where it sits between the price of a regular saké (closer) and premium sakés. Another factor could be the misconceived notion that only junmai-sakés are enjoyable. Truth be told honjozo sakés are very versatile with food too. Enjoy honjozos with chinese dimsum, japanese shabu-shabu, sushi and sashimi or food with heavy sauces as the lighter styled honjozo helps to refresh your palate.
-• Fish Dishes:
+Junmai
-• Meat Dishes:
+Junmai Ginjo-sake
+-	Brings more fruity aromas and flavours to the table. Replacing a rock melon that is paired with jamon iberico with a fruity junmai ginjo saké works just as well if not better. Sweetness from the junmai ginjo saké also pairs wonderfully with asian curries as the spiciness and sweetness merge beautifully while the fruitiness brings another dimension to the pairing.

@@ Line 8: / Line 8: @@
 == Umami: ==
-•
+• Umami is the 5th taste, joining sweet, sour, salty and bitter which is often described as “deliciousness”. It’s named after the word umai (“good/ delicious”) and was discovered in 1907 by a Japanese chemist and Tokyo Imperial University Professor named Kikunae Ikeda.
 == Pairings with Futsu: ==

← Older revision		Revision as of 18:40, 1 June 2020
Line 1:		Line 1:
		+
		+	<!-- This code is for showing the TOC ("Contents") box to be collapsed by default -->
		+	{\| class="mw-collapsible mw-collapsed wikitable"
		+	! Table of contents
		+	\|-
		+	\| __TOC__
		+	\|}
		+
	== Saké no Sakana: ==		== Saké no Sakana: ==
	• an appetizer prepared to complement saké		• an appetizer prepared to complement saké

← Older revision	Revision as of 16:10, 17 August 2020
(No difference)

@@ Line 7: / Line 7: @@
   |}
-== Saké no Sakana: ==
+== Umami: ==
-• an appetizer prepared to complement saké
+•