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5 recipes with Japanese sake to combine

Rice wine with dishes from our kitchen? Of course you can. These dishes get just that little bit more if you even a cup of sake in serves in place of wine or beer.

In the gourmet supermarket Rob they have a wide range of rijstwijnen, selected by sakesommelier Frédéric Habay.

Also read:Why your French wines by Japanese sake should be replaced

The traditional sake Yama is ideal to drink with (food) cheese. This rice wine has an aroma of, among other nuts and soy and is best served between 40 and 55 degrees Celsius. The warm sake with the characteristic flavor fits perfectly with the following quinoasalade.

Click on the photo for the recipe.

Those who like seafood to eat, it is with the sake Hanagaki Daiginjo a nice bottle richer. The drink fits also perfect as an aperitif. Who tastes and smells like, notice an aroma of anise, lychee, and white lily. This rice wine tastes best when they are between 5 to 12 degrees Celsius drunk. Ideal so in this navarin of seafood.

Click on the photo for the recipe.

Double tap is the Ko No Tori-sake at this fricassee of halibut and mushrooms. The drink is the ideal partner for seafood and prepared with mushrooms. With a cup of rice wine of around 40 degrees Celsius, the taste even better.

Click on the photo for the recipe.

Canard à l’orange is a delicious oriental dish that almost begs for a glass of sake on the side. With the sake Chikusen you can dish an extra key to give. The rice wine with aromas of tangerine, orange and basil has a very fruity aftertaste. Can at will be served between 10 and 55 degrees Celsius.

Click on the photo for the recipe.

Not only savory dishes, are eligible to rice wine to combine. The sake Genroku is ideal with desserts to serve thanks to its aroma of cocoa, honey and brandy. Especially when chocoladerecepten comes this sake all the way to his right. You give the rice wine any way you want: from 15 degrees to 50 degrees Celsius.

Click on the photo for the recipe.

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