73rd Edition: [Shinten-gai Dai-Sushi] × Carefully Selected Dry New Sake
October has arrived, and autumn has finally come to Nagaoka! The lingering summer heat has subsided, and we can now feel the chill in the mornings and evenings in Niigata. Trucks carrying new rice arrive at the brewery every day, steam rises white from the Shōwa Brewery where sake is brewed, and the delicious aroma of steamed rice fills the air. On October 24th, the "New Rice Brewed Junmai Sake" will be released from the brewery. It's a little late, but the season for delicious autumn flavors and warm sake has finally arrived. When you go out in the autumn, please stop by the brewery. We look forward to your visit.
Now, in this segment called "Tipsy One Dish," we visit restaurants and bars in Niigata Prefecture and ask them to create snacks that pair well with Yoshinogawa sake. This time, the restaurant that will be preparing the dishes for us is "Shinten-gai Dai-sushi" located on Ote-dori in Nagaoka City. They have created dishes that pair well with our "Selected Dry New Sake"!
"Selected Dry New Sake" is a new sake from Yoshinogawa's popular standard selection of dry sake. This sake is the first batch brewed by Yoshinogawa in the 2024 brewing year, freshly pressed and bottled while still fresh. It has a refreshing aroma and taste characteristic of new sake, is easy to drink, and has a clean finish. Please enjoy this sake, which reflects the enthusiasm of the brewers for this season's brewing.
The restaurant that prepares the food, "Shinten-gai Dai-sushi," is run by the third generation of the current owner, Toru Suwabe, and is a long-established sushi restaurant celebrating its 76th anniversary this year. The restaurant is always bustling with regulars and families, and you can enjoy not only sushi and sashimi, but also a la carte dishes, mainly featuring seafood from the Sea of Japan.
This time, we asked them to prepare "Aji no Namero" (minced horse mackerel) as a dish that pairs well with our carefully selected dry new sake.
Now, let's get straight to the recipe!
The recipe is here ↓
★Material★
・Horse mackerel: Half a fish (filleted into three pieces)
Miso: 60g
• Shiso leaves: 2 leaves (1 for the namero, 1 for garnish)
Soy sauce: a small amount
Green onions: as needed
Japanese ginger (myoga): as needed
Ginger: as needed (grated)
Sesame seeds: as needed
<Sake salt> *Slightly diluted compared to seawater
- Sake: about half a ladleful
Salt: 1%
Water: about half a ladleful (same amount as sake)
Ice: 2-3 pieces
<How to make>
1. Quickly rinse half of the raw horse mackerel with sake and salt. After rinsing, pat dry thoroughly with kitchen paper.
POINT: Washing the fish fillets with sake and salt removes any unpleasant odor.
2. After peeling the skin, chop the horse mackerel into small pieces.
3. Add chopped green onions, myoga ginger, grated ginger, sesame seeds, and shiso leaves to the miso diluted with soy sauce, and chop it together with the horse mackerel.
POINT: Diluting the miso with soy sauce makes it easier for the horse mackerel to adhere. It's ready when the horse mackerel becomes sticky.
4. Garnish with shredded green onions and sudachi citrus if desired, and it's done!
"Namerou" is surprisingly easy to make. Just rhythmically chop the fish on a cutting board and it's ready in no time! The rich flavor and depth of the miso intertwine with the fatty horse mackerel, and the accents of ginger and myoga create a constantly changing taste in your mouth. Pairing it with a fresh, crisp, carefully selected dry sake further enhances the deliciousness of the horse mackerel. We also recommend trying variations in how finely you chop the horse mackerel or the concentration of the miso.
- Horse mackerel namero (minced raw horse mackerel) 770 yen (tax included)
And here's another recommended item from the restaurant!
• Miso-marinated salmon roe: 880 yen (tax included) *Limited time offer
"Miso-pickled salmon roe" is a beautiful dish that looks like a jewel. While soy sauce-pickled salmon roe is common, Shinten-gai Dai-sushi offers a rare miso-pickled version. This miso-pickled salmon roe is a very time-consuming dish to make. Hokkaido salmon roe is layered with miso and kitchen paper in a mille-feuille style and left to rest overnight. After that, each individual roe is separated from the membrane by hand. Unlike soy sauce-pickled roe, you can enjoy a rich and sticky texture. After each roe bursts in your mouth, the flavor of the miso spreads subtly, and it pairs perfectly with the refreshing taste of new sake.
We have customers who eagerly await its arrival, saying, "Please contact us when it's ready every year!", as well as those who are disappointed when they visit outside of the autumn and winter seasons because it can only be made then. There are even elementary school students who look forward to eating this miso-pickled sushi roll once or twice a week. It's so popular that once you try it, you're sure to become a fan. Please come and enjoy this flavor at our shop with our carefully selected dry new sake.
The details of this event will be broadcast on NST from 6 PM on Saturday, October 12th.Smile StadiumIt will be broadcast within "[program name]!". It will only be broadcast within Niigata Prefecture. For those outside the prefecture, please check the YouTube channel "I love Niigata! ChannelYou can view it at [link/website].
"Shintengai Daisushi"
【address】2-1-16 Ote-dori, Nagaoka City, Niigata Prefecture
[Telephone] 0258-33-3215
[Opening Hours] 17:00 - 22:30 (Last Order 22:00)
[Regular closing day] Sunday
[Total number of seats] 25 seats