62nd Edition: [SOUS Honmachi Store] × Newly Brewed Junmai Sake
Autumn is truly upon us now. Are you all enjoying some delicious drinks?
The autumn leaves on the trees on the brewery grounds have finally reached their peak, and a new "sugidama" (cedar ball) has appeared at Yoshinogawa. This is a common sight at many sake breweries around this time of year, but a sugidama with green leaves serves as a sign that "new sake has been made this year!!"
We've also uploaded the process of making a cedar ball (sugidama) below, so please check it out!
Now, in this "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. This month's Tipsy OneDish is in Chuo Ward, Niigata CityIt is located atSouzu Honmachi Store」We had a restaurant prepare dishes that paired perfectly with our "New Rice Brewed Junmai Sake"!
This sake, "New Rice Brewed New Sake Junmai," is a junmai sake brewed using new rice harvested this autumn in Niigata Prefecture. You can enjoy the fresh aroma of koji and the taste of a freshly brewed sake. It has the delicious flavor of rice unique to new rice, and the freshness of a freshly pressed sake enhances the flavor of seasonal ingredients. We recommend drinking it lightly chilled.
And then, the person who will introduce the dishes isSouzu Honmachi Store」Souzu has been a beloved restaurant for discerning adults for 16 years since its opening, based on the concept of "an izakaya where you can enjoy the seasonal ingredients of the day." They serve seafood dishes made with local ingredients and sushi, a specialty of the owner, Mr. Nakamura. Souzu doesn't have a fixed menu; instead, they create their menu based on the availability of seasonal ingredients, allowing you to enjoy seasonal dishes and Niigata's local sake at any time. It's a place where you can look forward to seeing what's on the menu each day. The fact that you can drink during the day is also a big plus!
SuchSouzu Honmachi StoreThe dishes introduced to us this time by "[Name]" are「Steamed white fish with turnip」is!
So, let's get started.「Steamed white fish with turnip」のHere's a recipe!
The recipe is here ↓
★Ingredients★ (2 servings)
Turnip: 1
・Egg white: 1/2 egg white
• White fish: 60-70g *Sea bream was used for the photo shoot.
• Sake: A small amount. *For the photo shoot, we used Yoshinogawa Shinmai-jikomi Shinshu Junmai.
Spinach: appropriate amount
・Ginkgo: 2 pieces
Carrots: for garnish
<Bean paste>
・Bonito stock: 100cc
Light soy sauce: 1/3 teaspoon
Salt: 1/4 teaspoon
• Cornstarch dissolved in water: appropriate amount
★Recipe★
1. Grate the turnip with the skin on.
POINT: The peel is sweet, so grate it as is.
2. Place the grated turnip in a colander and drain the water (for about 5 minutes). *If you don't have time, you can squeeze it by hand.
3. Whisk the egg whites until stiff peaks form to make meringue.
POINT: Whip thoroughly to achieve a smooth texture. Working with ice water while whisking will help it whip up better.
4. Mix the drained turnips and meringue thoroughly.
5. Place the mixture from step 4 into a heatproof dish, place the slices of white fish (e.g., sea bream) on top, and then pour the mixture from step 4 over them.
6. Add the colorful ginkgo nuts and carrots, and drizzle with a little sake.
7. Cover with plastic wrap, poke holes with a toothpick, and steam over medium heat for about 10 minutes.
8. While the dumplings are steaming, prepare the filling. Put bonito stock, light soy sauce, and salt into a pot and bring to a boil. Once boiling, thicken with cornstarch dissolved in water.
9. Place the spinach on top and pour the sauce over it.
10.Completion~
While the name "kabura-mushi" (steamed turnip) might conjure up images of elaborate Japanese cuisine, this dish, worthy of being served in a high-end restaurant, can be easily made by simply steaming meringue and white fish. The natural sweetness of grated turnip, including the skin, is brought out in the fluffy meringue, which is accented by the delicate and tender texture of the white fish, all beautifully enveloped in a bonito broth sauce. Pairing it with a newly brewed junmai sake made from new rice, the gentle umami of the kabura-mushi combined with the fresh flavor of the new sake makes it a perfect accompaniment to drinks! It's great with sake, and also makes a perfect side dish for dinner. This time we used sea bream as the white fish, but according to Manager Nakamura, a fish lover, cod, which will soon be in season, is also recommended.。
The menu items introduced this time are「Souzu Honmachi Store」Mr. Miss.You can eat it there! The price varies depending on what fish is available, so you'll have to go to the restaurant to find out what kind of fish they have!
・Steamed white fish with turnipFrom 680 yen (tax included)
*Prices may vary depending on the availability of fish. Thank you for your understanding!
Limited-time menu
Taro bun: 600 yen (tax included) *Available until November
This dish features taro from Gosen, specifically the "Hakuotome" variety, in a chewy bun made with glutinous rice flour as a binder, topped with a slightly sweet bean paste. The contrast between the yellow and purple of the edible chrysanthemum "Kakinomoto" is beautiful, making it feel like you're eating autumn itself. The wasabi adds a nice accent, and it pairs perfectly with alcohol. This is also a limited-time menu item, so please enjoy it at our restaurant.
The details of this event will be broadcast on NST from 6 PM on Saturday, November 11th.
Channel: "I Love Niigata! Channel" ↓↓
https://www.youtube.com/channel/UCXScRoBNwPISEKWqBXeGiwQ
——————-☆The shop we requested this time☆——————-
「Souzu Honmachi Store」
【address】1060-2 Higashihorimae-dori 6-bancho, Chuo-ku, Niigata City, Niigata Prefecture
[Telephone] 025-374-7477
[Opening Hours] Thursday to Monday: 13:00 - 23:00 (Last Order 22:00)
[Regular closing days] Tuesday and Wednesday
[Total number of seats] 1st floor: 13 seats / 2nd floor: 32 seats