Otsumami: Japanese small bites & appetizers: Over 70 recipes to enjoy with drinks

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Similarly, nori-ten is made from thin seaweed that is fried in a tempura batter and come in a variety of flavors. At one point, he thought about opening a restaurant in his hometown in Hyogo, but now he is wholly devoted to running Sushi Kou in Aoyama and challenges himself every day. Cheese Tara and Chiitara (Chitara) are both produced and sold by the Japanese food company “Natori (なとり)”. From Japan to Brussels, from our plate to your mouth, there is nothing diminutive or crude about otsumami, or On the other hand, these dried strings of scallop mantles retain some moisture but have a tough crunchy texture.

What makes something "yamitsuki" varies for each person, but they all share the ability to bring joy and satisfaction, making people want to enjoy them over and over again. What is an Izakaya (居酒屋)? I was expecting an intense flavor, but it’s actually pretty mild. The texture and flavor are a lot like Gouda cheese. It’s slightly savory with a bit of salinity. The seasonal dishes are served in small portions, seemingly simple, yet they are hand-crafted gems. Many of them shine with their originality, arranged to encourage drinking. The selection of 4 to 5 white wines is mainly from France and Japan. There are 12 to 13 types of sake, including Hidakami and Funanchu Hassaku, with distinctive flavors from several regions.

And every sake I tried worked. But the winner was a savory and ricey junmai. And a slightly savory junmai ginjo was runner-up. The rice was the focal point of improvement for the re-opening of the Sushi Kou. Carefully selected from Hyogo, the old rice of Kinuhikari that features a distinctive presence of each grain is used. Even if you don't like cabbage, the Japanese Yamitsuki will surely change your mind. This 'addictive' salted cabbage is made with just salt, pepper, sesame oil and other seasonings to give the perfect crunchy izakaya bomb. It is so simple but it is truly addictive. It's very cheap in Japan and some places would even offer free refills because of how addictive it is. It's definitely a win for me. You can even make yamitsuki in around 5 minutes. Just wash the cabbage, chop it, add the seasonings, mix and enjoy. The seasoned cod is more on the salty side rather than sweet and goes perfectly with chilled beer or sake.

Sakana are an everyday part of Japan's drinking culture. Japanese variety shows, magazines, and newspapers frequently feature recipes for homemade sakana. Mentaiko looks like it will have a strong flavor, but it’s very mild. There’s a hint of smoke and brine. And it tastes kind of like fresh bonito flakes.This particular brand is from Seijibe of Chiba. They’re a 5th-generation rice farm located near the Tone River. And astoundingly, they don’t use fertilizers or pesticides.

Gyoza originates from China, but Japan has truly made it a popular Otsumami. They are dumplings with pork, tofu and vegetable filling which is steamed or fried. Gyoza is a step above dumplings because the wrapper is thinner, so it is crunchy when fried. It tastes heavenly with beer and some restaurants only specialize in making Gyoza. Another way to take Gyoza is by dipping it in a ponzu sauce that has a strong flavor. It's definitely worth tasting. If you want to cook gyoza yourself, you can take a look of this easy Japanese gyoza recipe. Awamori is Okinawa’s version of shochu. And this savory, complex spirit can make a great smoked tofu pairing. I recommend a rich-flavored traditional brand like Mizuho with a splash of water or ice. Dry ager filled with fish Joseph Weaver What inspires the omakase menu? Walk us through what guests can expect.Sakana have embraced not only washoku, Japanese cuisine, but also yōshoku, western influenced dishes. It is not uncommon to encounter Naporitan or Italian style pasta, pizza, cheese, gyoza, kimchi, and namul in modern izakaya. Some of the most common sakana are actually yōshoku, including potato salad, korokke and other deep fried foods. As the name suggests, Japanese salted cabbage is a simple side dish made with raw cabbage that has been sprinkled with salt and other seasonings. Despite its simplicity, it's truly a delicious and addictive dish. In addition to offering plain steamed rice, menus will typically offer “gohan” or rice dishes like “chahan” (fried rice), “donburi” (rice bowl topped with meat), and “onigiri” rice balls.