The menu was;
Swordfish and salmon with Nanban-zuke sauce
Lotus with Mentaiko(salted Cod roe with red chili)
Eggplant with sweet & savory Miso sauce
Mis soup with clams
Rice, Pickled vegetables (Nuka zuke)
My guest for this class was a foodie lady from Boston, USA, who was interested in trying some Japanese wine (not Sake but wine produced at vineyards here) with Japanese home-cooking meals.
That was a very rare request as we usually choose Sake along with Japanese cooking. Some typical Japanese favorite like Siokara (salted squid) are so yummy with our Sake, but it will be a nightmare to pair it with wine.
On the other hand, there are various seafood dishes in our traditional meals and I love drinking wines from various parts of the world, so why not?
Here we are two happy girls being adventurous and we tried a few pairing! (I am very sorry our food were almost gone in this picture but please kindly think of this as a good sign!?)
I picked up a bottle from Yamanashi prefecture and another from Nagano pref. My guest told me that she has been studying not just wine tasting but also wine making at wineries! It was a perfect opportunity for me to get an authority’s opinion about pairing Japanese dishes with our domestic wines, how she like or not-like each pairing, how she would describe each taste, etc.
The words my guest chose to express her feelings, various aromas and tastes were truly impressive but all I remember now is that it was just a very happy few hours. Next time she is here, I swear I take notes.
Many thanks for coming!