Hello sake lovers.
When you are drinking, don't you feel like you want to eat many different kinds of snacks? Especially for delicacies, you will want to eat when you are drinking, and you will want to drink when you are eating them. In other words, they have an outstanding compatibility. In this article, we will introduce some exquisite delicacies that will make it difficult for you to stop drinking sake.
When speaking of sea urchin, Hokkaido might come to mind, but a sea urchin from Echizen is considered as one of the three major delicacies in Japan, along with the rich aroma of the ocean that best complement the taste of sake.
Due to Hoya's unique flavor, you will find people who really like it and others who dislike it, but it can be cooked in various ways, offering a variety of ways to enjoy this treat.
It is especially recommended in the summer because it is often used as a vinegared food served with cucumber.
Kusaya(dried horse mackerel)
Although Kusaya is well known as a smelly food, it has a salty but a mild taste, which pairs well with a strong flavored alcohol such as Japanese sake and local Shima Shochu from the Izu Peninsula.
It is a high-grade food, often referred to as the "foie gras" of the sea," based on its rich taste and soft texture. It is a delicious delicacy for the heavy drinkers because it is a food with a lot of fat but highly nutritious.
Like Echizen's sea urchin, Konowata from Mikawa has been considered as another one of Japan's three great delicacies, which pairs well with sake. It is often served salted, but you can also enjoy it in a variety of ways such as raw, pickled or mixed with warmed sake known as "konowata-shu."
It is a local cuisine from the Wakasa region where the mackerel is salted and pickled in a mixture of fermented rice bran and brine. It features a pleasant aroma and a sweet taste, which is probably the best enjoyed as sashimi to accompany with sake.
Shuto (salted and fermented bonito intestine)
As it literally means "to steal sake," this delicacy makes sake to disappear. Shuto made with bonito is very famous, but there are other types made with tuna or a sea bream too.
Karasumi from Hizen province is also one of the three major delicacies in Japan, but it is considered a particularly high-grade food among them. As it can be cooked in many ways, this delicacy pairs well not only with sake but various other alcohols, thus it is also recommended for people who don't drink much sake.
What did you think about this article?
It seems like these three major delicacies in Japan have been determined since the Edo period. It made me realized that there have been many heavy drinkers since a long time ago.
After all, you cannot miss delicacies to further enjoy the sake. If you have a chance, please try and have some of these delicacies as an accompaniment with your drinks.