The 48th edition: [Third Generation Masuya] x Yoshinogawa Hiyaoroshi Junmai
In Niigata, the rice harvest has begun, and a pleasant aroma is wafting from the harvested rice fields, signaling the arrival of autumn and its delicious flavors! Enjoying a variety of foods paired with sake and spending leisurely autumn evenings is a unique pleasure of this season.
Why not spend some time doing absolutely nothing, just relaxing and taking it easy?
Now, in this segment, we visit restaurants and bars in Niigata Prefecture and ask them to come up with snacks that pair well with Yoshinogawa sake.Tipsy OneDish」。This month in Gosen CityIt is located"Third Generation Masuya"To Mr.「Yoshinogawa Hiyaoroshi Junmai」They prepared dishes that paired perfectly with it! This sake has many fans who look forward to enjoying it every autumn.Let's start with an introduction...
This time's alcohol「Yoshinogawa Hiyaoroshi Junmai」This sake is perfect for enjoying autumn. The sake, pressed in winter, is heat-treated once, then placed in storage tanks and slowly aged in the brewery's warehouse throughout the summer. As the temperature drops with the autumn breeze and the sake reaches its ideal temperature, it is bottled and shipped unpasteurized, with the hope that you will enjoy its natural flavor. You can enjoy its rich aroma at room temperature, or lightly chill it for a refreshing taste. Enjoy the mellow flavor of this autumn-aged sake with seasonal ingredients.*At Masuya-san, the third generation will be serving the Hiyaoroshi Junmai in 300ml bottles.
And then they introduce the dishesThird generation MasuyaThis restaurant has a long history in the food industry, with the first generation (grandfather) running a confectionery shop, the second generation (father) a diner, and the current third generation running an izakaya (Japanese pub). It's a place where you can enjoy delicious ingredients, charcoal-grilled dishes using Kishu binchotan charcoal, and sake. Private rooms are available to accommodate different group sizes, allowing you to relax and enjoy your meal. You can also enjoy seasonal sake from Yoshinogawa, which is released from the brewery every month!
Also, be sure to check out the coasters at this shop! The design is shaped like a pentagonal masu (wooden measuring cup), inspired by the "Go" in Gosen City, and is a lucky design as it also plays on words with "Gokaku shimasu" (I will pass the exam). In the center, a cedar ball, a familiar sight at liquor stores, is surrounded by food ingredients, creating an image of a place where you can enjoy food and drinks.
Now, let's get straight to the easy recipe! This time, we've made a soy sauce koji marinated grilled pork dish using "Junpaku no Bianca," a premium brand of pork from Niigata Prefecture!
The recipe is here ↓
★Ingredients★ (1 serving)
• Pure white Bianca rose: 150g
Soy sauce koji: 200g
・Perilla: 1 piece
・Shredded green onions: as needed
<Side dishes>
*Pickle your favorite ingredients.
Pumpkin
·broccoli
·paprika
Lotus root chips
★Recipe★
1. To allow the pure white Bianca roast to penetrate easily, make incisions in the meat and then randomly pierce it with a fork.
Spread the soy sauce koji evenly over the meat and let it marinate for 30 minutes to an hour.
(For a pure white Bianca roast, you can use pork shoulder, chicken, beef, or fish as a substitute.)
2. Depending on the thickness of the meat, cook both sides over medium heat for about 5 to 10 minutes.
POINT: Be careful with the heat and brown it to a nice crispness for a fragrant finish.
3. Now, plate it and it's done!!
Bianca, a pure white pork breed from Niigata, is raised on a diet that includes yogurt whey, resulting in tender meat and a distinctive sweetness in its fat. Upon tasting, the savory aroma and richness of soy sauce koji spread throughout your mouth, allowing you to savor the rich, savory flavor of Bianca. Pairing it with chilled Hiyaoroshi Junmai sake creates a synergistic effect of moderate acidity and a crisp, refreshing taste, making the meat disappear from your plate before you know it! You can also enjoy the mellow flavor of Hiyaoroshi Junmai sake at room temperature after a refreshing palate cleanser of pickles.
It can be stored in the refrigerator for about a week, or in the freezer for about three weeks. Please try it in today's menu!
And this time,Third generation MasuyaRecommended menu items by [Name]"Charcoal-grilled Date chicken"」They also made it for me.！
This Date chicken is perfectly tender, with sweet fat infused with the aroma of Kishu Binchotan charcoal, and seasoned only with salt. This simple deliciousness pairs exceptionally well with Hiyaoroshi Junmai sake. Adding yuzu pepper as an accent further enhances the pairing! Please visit the restaurant and enjoy this recommended dish.
The menu items introduced this time areThird generation MasuyaMr. Miss.You can enjoy it at these stores.
• Pure white Bianca marinated and grilled in soy sauce koji. Available in-store. 150g, 850 yen (tax included).
Takeaway: 150g x 2 pieces, 1,100 yen (tax included), includes cooler pack.
Charcoal-grilled Date chicken, 400g, 1,650 yen (tax included)
200g 880 yen (tax included)
The details of this event will be broadcast on NST from 6 PM on Saturday, September 10th.
Channel: "I Love Niigata! Channel" ↓↓
https://www.youtube.com/channel/UCXScRoBNwPISEKWqBXeGiwQ
——————-☆The shop we requested this time☆——————-
< Third generation Masuya＞
【address】
2-8-9 Higashihonmachi, Gosen City, Niigata Prefecture
[Telephone]
0250-43-5547
[Business Hours]
17:00-24:00 (LO 22:45)