The 13th edition of [Shikisai Shoku Koshiji] x Hiyaoroshi
The weather has definitely turned autumnal, and the mornings and evenings have become a little chilly these days.
How is everyone doing?
Yoshinogawa will become a new tourist facility on the 5th of this month.
We are pleased to announce the grand opening of the "Yoshinogawa Sake Museum Jogura"!
A "SAKE bar" where you can enjoy Yoshinogawa's standard sake and sake that can only be drunk at the brewery.
In addition to a "shop" that sells sake exclusively available at the brewery, there is also an "exhibition space" about the history and sake brewing,
This facility will truly "cultivate" the relationship between our customers and Yoshinogawa.
Furthermore, we will begin serving and selling craft beer within the facility next spring!
This is what it looks like inside!
It's only about a 10-minute walk from Miyauchi Station, so please come visit "Jozo"!
Now, let's talk about "Tipsy OneDish" for October!
This segment involves visiting restaurants and bars in Niigata Prefecture and asking them to come up with snacks that pair well with Yoshinogawa sake!
This 13th installment is located in Shibata City."Shikisai Shoku Koshiji"I visited [Name].
Autumn limited edition sake released last month"Special Junmai Sake, Hiyaoroshi"Suitable for
Here are some easy-to-enjoy snacks.
The person who came up with the snacks wasManager Tsuchiya！
Manager Tsuchiya trained for 11 years at a kaiseki restaurant in Tokyo.
After working for two years at an izakaya (Japanese pub) in Niigata, he became independent.
This year marks their 11th year, making them true veterans!
So, the first snack is..."Salted saury"is!
Salted saury... I've never eaten salted saury before!
Have any of you ever tried it?
Here's how to make it~
[Salted Pacific Saury]
<material>
・Pacific saury (fresh enough to be eaten as sashimi)
・Alcohol
·salt
·egg yolk
<How to make>
1. Cut off the head of the saury, cut open the lower belly, and remove the liver.
Set aside the liver, as we will use it later.
2. Remove the bloodline, fillet the fish into three pieces, and cut the belly bones.
3. Once cut open, sprinkle salt evenly over the entire surface to firm up the flesh.
4. Use tweezers to remove the bones from the fish.
5. Place the liver over a fire, add salt equivalent to about 1/5 of the liver's weight, and 2 tablespoons of sake.
6. The mixture will be too loose with just the liver, so add the egg yolk and mix well to combine everything.
7. To remove any scales or tendons from the liver, strain it through a coarse sieve.
8. Remove the skin from the saury, mince the flesh, and mix it with the strained liver.
9. Plate the dish and it's done!
If you're a fan of alcohol, you'll definitely agree that this is a perfect match, right?
That's right. The delicious flavor of fresh saury and the bitterness of its liver
It goes perfectly with chilled sake!
Next up...
[Sanma no Namero (minced saury)]
Yes, it's delicious! Absolutely delicious! It definitely goes well with chilled sake.
<material>
・Pacific saury (fresh enough to be eaten as sashimi)
・ Green onions
・Japanese ginger
·miso
Garlic soy sauce
<How to make>
1. Fillet the saury into three pieces, remove the skin, and mash the flesh into a tataki-like consistency.
2. Add green onions, Japanese ginger, and miso paste in appropriate amounts.
3. Finally, drizzle with garlic soy sauce.
4. Arrange on a plate and it's done!
It's just as you all imagined.
There's no way they wouldn't get along.
Given that this is a historically poor time for saury catches,
It was very precious and tasted delicious...
This rich, specially crafted junmai sake is perfectly balanced with the hiyaoroshi (sake aged through the summer).
Next, we decided to try a variation and fry the saury!
Here are the snacks.
[Deep-fried saury namero wrapped in perilla leaves]
<material>
・Pacific saury (fresh enough to be eaten as sashimi)
・ Green onions
・Japanese ginger
·miso
・Perilla
Tempura batter
<How to make>
1. Fillet the saury into three pieces, remove the skin, and mash the flesh into a tataki-like consistency.
2. Add green onions, Japanese ginger, and miso paste in appropriate amounts.
3. Scoop out an appropriate amount and wrap it in a shiso leaf. Wrap it like a dumpling, letting a little bit of the filling stick out.
The shiso leaves don't open up when fried.
4. Coat with tempura batter and deep-fry in oil at 160-180°C for about 3 minutes.
5. Arrange on a plate and it's done!
Regarding the namero from earlier...The refreshing aroma of shiso leaves and the crispy texture of tempura combine to create a delightful flavor.、
This is the perfect final snack!
For autumn snacks, hiyaoroshi (chilled sake) is definitely the way to go!
This time, we've been introduced to snacks that pair well with "Special Junmai Sake Hiyaoroshi," a limited-edition autumn sake.
You can enjoy it at "Shikisai Shoku Koshiji" throughout October!
・Salted saury: 500 yen (excluding tax)
Sanma no Namero (minced saury): 550 yen (excluding tax)
Deep-fried saury namero wrapped in perilla leaves: 600 yen (excluding tax)
Hiyaoroshi sake is only available until next year once it's gone, so get it while you can! ^^
The details of this event will be broadcast on NST's "Smile Stadium" on Saturday, October 12th at 6 PM!
Please note that from this point forward, Emily, who is pregnant, will be taking over the role.
Ayaka Inoue will be in charge!
It will be broadcast only within Niigata Prefecture, but please be sure to watch it!
——————-☆The shop we requested this time☆——————-
"Shikisai Shoku Koshiji"
[Address] 3-320-4 Tomizuka-cho, Shibata City, Niigata Prefecture
[Telephone] 0254-24-8155
[Business Hours] 17:00 - 23:30
[Regular closing day] Wednesday
[Number of seats] 24 seats
[Average budget] 3000-4000 yen