54th Edition: [Kaisen Touya] x Unfiltered Junmai Ginjo Sake made with our own cultivated rice "Gohyakumangoku"
It's still a little chilly in the mornings, but some days it gets quite warm during the day, and YoshinogawaThe snow has completely melted on campus. Niigata is transitioning from a world of white snow, "winter," to "spring." Soon, the slightly bitter wild vegetables that emerge from beneath the snow will grace our tables. This time, too, we'll share something that perfectly matches the cheerful feeling of spring.I'll introduce you to some great alcoholic beverages and delicious food from wonderful restaurants.
Now, in this corner, "Tipsy OneDish," we visit restaurants and bars in Niigata Prefecture and ask them to come up with snacks that pair well with Yoshinogawa sake. This month, we visit Benten in Chuo Ward, Niigata City, which is a 4-minute walk from the Bandai Exit of Niigata Station.「Seafood Touya」To Mr.Made with our own cultivated Gohyakumangoku rice, this is an unfiltered, unpasteurized Junmai Ginjo sake.We had them prepare a dish that goes well with ''! This time it's ''Sabatak"is!
The alcohol pairing this time isMade with our own cultivated Gohyakumangoku rice, this is an unfiltered, unpasteurized Junmai Ginjo sake.」Enjoy the seasonal flavors of 12 monthsA feast of the four seasonsThis is the second sake of the season in the "Our Own Cultivated Rice Series," a seasonal product for March from Yoshinogawa, embodying the Nagaoka terroir that can only be brewed in this region, from rice cultivation to sake brewing. Because it is unfiltered, you can directly experience the original flavor and character of the undiluted sake. In June, the third and final release in the "Our Own Cultivated Rice Series," "Snow-Aged," will be released from the brewery. It is currently being stored in bottles in a snow cellar, so please look forward to that as well.
The brewmaster's product comments are posted below, so please check them out!
And then they introduce the dishes「Seafood Touya」This restaurant just opened in December 2022 on Benten Street in front of Niigata Station. The owner himself procures fresh ingredients from the fish market, and you can enjoy dishes that make the most of these carefully selected ingredients, along with local Niigata sake. The restaurant has counter seats on the first floor and table seats and seats with sunken hearths on the second floor, creating a nostalgic, wood-grained Japanese space. It's a restaurant that can accommodate any occasion, whether you're dining alone or with a small group.
Ryo Katagiri, who prepared the dishes for us this time, has been working part-time at restaurants since his student days, and he told us with a lovely smile that he enjoys thinking about food and drink pairings on a daily basis. This time's recipe isSabatakThis dish uses pickled ginger, which Ms. Katagiri loves. This pickled ginger is the key ingredient this time! It can be completed in just three steps: chop, mix, and serve, without using any heat, so please give it a try.
Now, let's get started with today's dish.「Sabatak"ofHere's a recipe!
The recipe is here ↓
★Ingredients★ (1 serving)
40g of marinated mackerel
・Pickled radish (yellow variety) 40g
・Gari (pickled ginger in sweet vinegar) 40g
- A pinch of toasted sesame seeds
10g sesame oil
A little soy sauce
・1 shiso leaf
★Recipe★
1. Cut the pickled mackerel, pickled radish, and pickled ginger into coarse strips.
Point: Please use yellow pickled radish.
2.1 Add sesame oil.
3.2 Add the sesame seeds and mix well.
4.Complete!
The fatty pickled mackerel, the saltiness of the pickled radish, the aroma of sesame oil, andThe addition of the sweet and sour pickled ginger, which is a key element, makes the texture enjoyable, and the sweet and salty flavor is well-balanced.Made with our own cultivated Gohyakumangoku rice, this is an unfiltered, unpasteurized Junmai Ginjo sake.The rich flavor and crisp taste of the undiluted sake pair perfectly with this. It's an addictive combination that you'll want to keep coming back for. While commercially available marinated mackerel is also delicious, the restaurant marinated the mackerel to just the right degree from fresh mackerel, so we highly recommend trying the restaurant's "SabatakPlease also enjoy this.
and,「Seafood Touya」Mr. Miss.Recommended menu itemCrab Miso Gratin」We were also introduced to them.! The rich flavor of crab miso is added to the creamy béchamel sauce, which is made from flour,Made with our own cultivated Gohyakumangoku rice, this is an unfiltered, unpasteurized Junmai Ginjo sake.It perfectly complements the rich flavor unique to the undiluted sake. Please enjoy it.
The menu items introduced this time are「Seafood Touya」Mr. Miss.You can also enjoy it at our stores.
Mackerel Tak ¥550 (tax included)
*March only
Recommended Menu
Crab Miso Gratin ¥980 (tax included)
The details of this event will be broadcast on NST from 6 PM on Saturday, March 11th.
Channel: "I Love Niigata! Channel" ↓↓
https://www.youtube.com/channel/UCXScRoBNwPISEKWqBXeGiwQ
——————-☆The shop we requested this time☆——————-
【address】
1-3-5 Benten, Chuo-ku, Niigata City, Niigata Prefecture4-minute walk from Niigata Station
[Telephone]
025-384-0200
[Business Hours]
Tuesday to Thursday, Sunday, and public holidays: 16:00 to 23:00 (Last order for food: 22:30, Last order for drinks: 22:30)
Friday, Saturday, and the day before a public holiday: 16:00 - 0:00 the following day (Last order for food: 23:30, Last order for drinks: 23:30)
[Regular closing days]
Monday and Sunday (1st and 3rd) *Please note that dates may change depending on public holidays, so please call to confirm.