The 52nd edition of [Jo Dining 5en] x Junmai Daiginjo 50 PAIR
Happy New Year 2023!
This year tooTipsy OneDishSo, I'll be introducing you to delicious Japanese sake, recommended recipes, and wonderful restaurants. I hope you'll enjoy it!
Now, for our "Tipsy OneDish" corner, we visit restaurants and bars in Niigata Prefecture and ask them to come up with snacks that pair well with Yoshinogawa sake. For our first installment of the year, we visit a restaurant that opened on November 2nd, 2022, in Settsuya, Nagaoka City, Niigata Prefecture.「Brew Dining 5en(Goen)」To Mr.Junmai Daiginjo 50 PAIRThey prepared a dish that would go well with it!
The alcohol that will be paired with this isJunmai Daiginjo 50 PAIR」This is part of the PAIR series, which is based on the concept of "enjoying the pairing with food." It has a gentle ginjo aroma and a clean taste that allows you to fully enjoy the umami of the rice. Enjoy it with the food of the day, the place, and with anyone, connecting various people, things, and experiences. It has won a gold medal at the Delicious Sake in a Wine Glass Award and the highest gold medal at the National Warm Sake Contest!
And then they introduce the dishes「Brew Dining 5en(Goen)」The restaurant is located a 10-minute walk from Miyauchi Station on the JR Shin'etsu Main Line (Naoetsu to Niigata), in front of the Yoshinogawa Sake Museum Brewery. It offers casual French cuisine that expresses the brewing town of Settsuya from a gastronomic perspective, using local ingredients and fermented ingredients from six breweries producing miso, soy sauce, and sake in the Settsuya area. It is a place where you can easily enjoy meals, daytime drinks, and evening drinks.This time, we'll pair it with alcohol:Salmon, miso cheese, and radish ravioliThey made it for me!
Now, let's get started with today's dish.「Salmon, miso cheese, and radish ravioli"ofHere's a recipe!
The recipe is here ↓
★Ingredients★ (1 serving)
・2 slices of salmon (for sashimi)
15g cream cheese
・Miso (aged for 3 years) 1.5g
・Smoked pickled radish (Iburigakko) 2 slices
6 slices of daikon radish
3 baby greens
Salt to taste
Pepper to taste
Olive oil (appropriate amount)
Yuzu pepper paste (to taste)
<Marinade>
Rice vinegar (appropriate amount)
Salted rice malt (shio koji) - appropriate amount
Olive oil (appropriate amount)
Granulated sugar (to taste)
・Honey in moderation
★Recipe★
1. Slice the daikon radish and soak it in the marinade for about 10 minutes.
2. Combine the cream cheese and miso, season with olive oil, salt, and pepper, and make miso cheese.
3. Roughly chop the smoked pickled radish and salmon, and lightly season the salmon with salt, pepper, and olive oil.
4. Combine olive oil, yuzu pepper, and wine vinegar (or regular vinegar or rice vinegar) to make a sauce.
5. Place the marinated daikon radish on a plate, top with sliced salmon, smoked pickled radish, and miso cheese, then cover with more daikon radish. Garnish with baby greens for color and pour the sauce over everything.
Point: Make sure to thoroughly remove excess moisture from the marinated sliced daikon radish using kitchen paper!
6. Completed!
Ravioli is traditionally a dish where ingredients are sandwiched between pasta dough. This time, however, we've used daikon radish as the dough, creating a dish that encapsulates the deliciousness of Settsuya, a town known for its brewing. The cream cheese, whose acidity has been mellowed by three-year-aged miso, pairs perfectly with the smoky smoked pickled radish. The richness of fatty salmon further enhances the flavor, and all of this is enveloped in daikon radish infused with the soft umami of salted rice malt and the acidity of rice vinegar. For a dish with the rich flavors of fermentation, the full-bodied yet crisp taste of Junmai Daiginjo 50 PAIR is the perfect match. Please give it a try.
and,「Brew Dining 5en(Goen)」Mr. Miss.Recommended menu item"Local vegetable press」We were also introduced to them.！
Pressé is a dish made by pressing ingredients into a terrine mold. This time, we used roasted and pureed Shintanmaru yam from Teradomari, a type of yam known for its stickiness. This was then layered with a mixture of vegetable broth and Yoshinogawa sake, and red radish and yellow turnip. The three layers were then rolled in radish and pressed. The sweetness of the Shintanmaru yam, the crisp texture of the radish and turnip, and the umami of the vegetable broth spread throughout the mouth. It pairs very well with the rich flavor of Junmai Daiginjo 50 PAIR. It can also be enjoyed warm!
The menu items introduced this time are「Brew Dining 5en(Goen)」Mr. Miss.You can enjoy it at these stores.
Salmon, miso cheese, and radish ravioli (assorted) ¥990 (tax included) *Available only in January
• Pressed local vegetables ¥770 (tax included) *Ingredients may vary depending on the day.
The details of this event will be broadcast on NST from 6 PM on Saturday, January 14th.
Channel: "I Love Niigata! Channel" ↓↓
https://www.youtube.com/channel/UCXScRoBNwPISEKWqBXeGiwQ
——————-☆The shop we requested this time☆——————-
＜Brew Dining 5en(Goen)＞
【address】
1F Mirai Compass, 4-7-35 Settsuya, Nagaoka City, Niigata Prefecture
[Telephone]
0258-80-1087
[Business Hours]
Wednesday-Sunday: 11:00-22:00 (LO 21:00)
Monday: 11:00-15:00 (LO 14:00)
[Regular closing days]
Tuesday