Sushi's Sidekick

TASTING NOTES FROM THE CURATOR

Koshihikari (Japanese Milled Rice) – It is the most significant rice for the Japanese people. Because of its remarkable quality, many Japanese chefs favor it. It has a smooth, sticky texture and a pearly white hue. Additionally, it already has such a rich flavor that no additional seasonings or sauces are necessary.

Kizami Wasabi (Frozen) – Japanese wasabi root that has been chopped and marinated in soy sauce makes up 39% of Kizami Wasabi’s ingredients. It is blended with flavors and ingredients that improve the wasabi even more. It smells strongly and has a crunchy texture. It has a flavor that is well-rounded on the palate, sharp and crisp, with just the proper amount of spice to give you a welcome kick.

Ajitsuke Age (Seasoned Fried Bean Curd, Frozen) – This traditional Japanese treat, also known as inari age, is created with seasoned fried bean curd. These are deep-fried tofu pockets that have been seasoned with soy sauce, mirin (or sake), sugar, and a dashi-based broth. It has a soft, fluffy texture with a flavor that is sweet and just a little savory.

Dewazakura Seijo Karakuchi – Smooth and light, this sake is ideal for social drinking. It features a 15.5% ABV and subtle herbal scents. It has a silky texture and has subdued fruit, herb, and mushroom taste characteristics. It has a crisp, clean finish that is ideal for casual sipping.

PREPARATION AND PAIRINGS

Use the Koshihikari for your sushi, or try out the Ajitsuke Age by filling it with rice, as well. The Kizami Wasabi is the perfect heat to accompany your sushi and sashimi. Pair with the Dewazakura Seijo Karakuchi sake to round out a truly Japanese feast.

Storage Instructions

RICE – Store in an airtight container away from heat, light, and moisture.

WASABI – If kept frozen, it will last for about 1 year. Once opened, either re-freeze or refrigerate, and consume within 2 months.

AGE – Keep frozen. Once thawed, store in an airtight container in the refrigerator, and consume within 2-3 days.

SAKE – Store unopened sake upright in a dark place, at a cool room temperature, ideally at about 12 to 15°C. If you wish to drink your sake chilled, place it in the refrigerator the night before consumption. Opened bottles should always be kept refrigerated. If you later wish to drink your sake at room temperature, place the portion you want into a small pouring vessel and leave that out on the counter at least 3 hours before consumption. Generally, sake should be consumed within one year of the bottling date, but when properly stored, it can survive up to 2 years. An open bottle of sake must be consumed within 2 to 3 weeks.