When D and I went to taste his first urchin on Friday, I picked up this beautiful bottle of Yuzu Junmai Sake for myself and Jake. It's brewed by the Homare Brewery in the Fukushima Prefecture.
Its shape was what caught my eye initially. Then I noticed that it was infused with yuzu and I was sold. I have to say, I loved it. I love sake and I love yuzu; I just wasn't sure how well they would go together. Turns out, they are a luscious combination. The aroma is alluring and the taste is both sweet and sour. It's delicious. Kampai!!
Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a Crni Rižoto (black risotto) on its menu. Crni Rižoto is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink
Comments
Post a Comment