10th Edition: [Niigata's Four Seasons and Climate] × Snow-Aged Junmai Sake

With the minor heat period over, it feels like summer is finally in full swing.
How is everyone doing?

Yoshinogawa will be renovating its warehouse, "Tsunekura," which is approximately 100 years old, this October.
Renovation work is underway to transform it into a new tourist facility!

 

Now, here's the July "Tipsy One Dish"!!

I visited restaurants and bars in Niigata Prefecture.
This is a segment where we ask you to come up with snacks that would pair well with Yoshinogawa sake!

We'd like you to consider recipes that you can try at home.

The 10th installment features a creative izakaya in Sanjo City."The Four Seasons and Climate of Niigata"It's you!

This shop is characterized by its open and spacious atmosphere.
This izakaya (Japanese pub) is popular for its menu that focuses on using local ingredients.

 

Here, continuing from last time, we'll be talking about early summer alcoholic beverages."Snow-aged Junmai"Using
We had the shop manager, Mr. Kusano, prepare some snacks that pair perfectly with the food!

This time's menu is"Grilled chicken with sweet sake and miso sauce"と
"Sado Island octopus and salad kale with fermented fish innards dressing"is.

 

Here's how to make it!

[Grilled chicken with sweet sake and miso sauce]
<Ingredients (1 serving)>

・Green Chicken: 1 piece
• Amazake: a small amount
• Miso: a small amount
- Grated daikon radish: a small amount. Contains salted Kagura chili peppers!

 

<Preparation>

Combine amazake and country-style miso, and marinate the chicken in it for a day.
(A ratio of 5 parts amazake to 5 parts country-style miso (red miso))

<Cooking>

① Place the grill over the heat and cook the skin side for about 3 minutes.
Remove excess fat.
(At home, you can use a fish grill, etc.)

② Bake slowly in the oven for about 6 minutes.
(At home, you can also cook it in a frying pan with a lid on.)

③ Serve with grated daikon radish mixed with salted Kagura chili peppers to finish!

Cui ChickenThis is the "Toumaru" chicken, a natural monument that Niigata Prefecture is proud of,
This is a brand of local chicken created through crossbreeding with "Nagoya Cochin" chickens...
A rare breed, with only 1000 birds raised annually in Itoigawa!
It contains a lot of inosinic acid, an umami component, and the meat has a delicious flavor and the skin is crispy.
It matched perfectly.
Also,Snow-aged JunmaiIts clean and refreshing flavor
It brings out the spiciness and sweetness of the fat of the Kagura Nanban pepper.
It's a perfect match!

[Sado Island Octopus and Salad Kale with Pickled Fish Innards]
<Ingredients (1 serving)>

- Octopus from Sado Island: Approximately 5 slices
• Salad kale: a small amount (from local Uchiyama Farm!)
- Tuna fermented in sake: a small amount
Sesame oil: a small amount
- Seaweed: a small amount
・Spiral beets: 2-3 slices, from Sanjo!
Salt: a pinch

 

<Cooking>

① Cut the octopus.

② Add salt to boiling water.
Blanch the salad kale for about 30 seconds.
(At home, you can use molokhia or yam instead.)

③ Dip the boiled salad kale in ice water,
Cut into bite-sized pieces.

④ Place the octopus, salad kale, and tuna innards in a bowl.
Add sesame oil and mix well.

⑤ Add the beets and top with the seaweed, and it's done!

The sweetness of the octopus from Sado Island and the saltiness of the fermented fish guts complemented each other perfectly!
The combination of seaweed and octopus evokes the scent of the sea, creating a perfect atmosphere for the coming season.
The spiral beets from Sanjo are also gorgeous!
Snow-aged JunmaiIt pairs well with the delicious flavor of the rice.
Absolutely delicious!

This one"Grilled chicken with sweet sake and miso sauce"940 yen (tax included)
"Sado Island octopus and salad kale with fermented fish innards dressing"700 yen (tax included)
Enjoy this for a limited time only (until July 31st)!

 

This timeSnow-aged JunmaiThey made two appetizers to go with it!
Please try comparing different drinks and foods!!

Here's what it looks likeJuly 13th (Sat) 18:00More broadcast
NST Smile StadiumIt will also be featured on TV!
It will be broadcast only within Niigata Prefecture, but please be sure to watch it!

 

——————-☆The shop we requested this time☆——————-

[The four seasons and local culture of Niigata]

http://niigata-food-g.com/

[Address] 789-1 Kamisugoro, Sanjo City, Niigata Prefecture
[Telephone] 0256-64-8062
[Reservation-only phone number] 080-8708-1172
[Opening Hours] 17:00 - 23:00 (Last order 22:30)

<Parking> Yes
<Regular closing days> Sundays (or the last public holiday of a long weekend)
<Average budget> 3001-4000 yen
<Facilities> 52 seats (can accommodate approximately 70 people for standing receptions if booked for private events)