A Great Way to Enjoy Daiginjo Sake

Although Daiginjo sake is usually served as an aperitif, it can also be enjoyed with a main dish. You will be impressed by the brilliant aroma and complex flavor. Daiginjo is best paired with seafood, such as white fish, shrimp, crab, and scallops.
Garnish the seafood with light butter sauce or fresh herb sauce. We recommend using wasabi, soy sauce and miso as a “secret recipe”.
Japanese people also enjoy the black part of a lobster, known as roe, and the green part, or liver, known as tomalley. If you have never tasted it, you may find it a surprising pleasure.
Lobster and Diaginjo sake make a wonderful pairing for dinner. Try it tonight!

Lobster Preparation:

�@ Place the lobster on a chopping board and drive the tip of a large, sharp, heavy knife through the center of the cross on its head. Remove its intestinal tracts before cooking, using a process known as “deveining”.

�A Put a few splashes of daiginjo and a natural salt into a wide pan. Add the lobster, cover the pan and steam.

�B Steam savoi cabbages and combine the cabbages with wasabi-soy sauce dressing.

�C Combine chopped fresh parsley, lemon and melting butter.

�D Combine the lobster’s liver and a splash of miso and some green onion.

�E Dish up the lobster and cabbage, and garnish with 3 and 4. When the lobster is prepared, bring out a bottle of Daiginjo sake and enjoy your flavorful meal !

Menu planner / Food cordinator : Nami Fukutome www.ideamenu.com