カテゴリー別アーカイブ: ICHIBA JUNCTION X SAKE ONLINE COLLABORATION

ICHIBA JUNCTION X SAKE ONLINE COLLABORATION PROJECT

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Try Imported Japanese Beer with Long-seller Kaki no Tane Snack!

We Have a Great Selection of Imported Beers!

Japan produces some outstanding beers that feature world-class quality and brewing technologies, and these are definitely not to be overlooked.  It offers quite the varied selection, including the top notch malt beers,  the more affordable happoshu (lit. “sparkling alcohol”, also known as low-malt beer) and “new genre” beer (no malt beer). In addition, regional craft beers have become highly popular in recent years.

We especially recommend the award-winning Hitachino Nest Beer.  One of their top-selling beers is Hitachino While Ale, a refreshing mildly hopped Belgian styled beer with a complex flavor of coriander, orange peel, nutmeg. White Ale has won gold medals at several beer competition in UK and US.

So how about trying some Japanese beers in a style that is unique to Japan? We also have the perfect snack to go with the beer!

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The Prefect Snack to Go with Your Beer!

Kaki No Tane is one of the most popular snacks in Japan. Translated as persimmon seed because of their shape and size, these soy sauce flavored rice crackers go well with any beverage, especially beer. Peanuts are mixed in giving them a nice texture balance. Gently spicy and with a heart crunch, the harmony of peanut and rice cracker is astoundingly delicious! Make sure to eat them together for the best flavor results.

There are many manufacturers of Kaki No Tane but Kameda is the most respected because of the quality. Kameda Seika’s Kaki no Tane is a long-seller known all around the country.

Kaki no Tane has an array of different flavours, and our recommendation this time is the wasabi one! The spicy wasabi seasoning leaves you with that classic wasabi tingle in the back of your nose, without overpowering the delicious umami of the soy sauce crackers.

Try this addicting combination!

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Popular sake is back in stock!
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Check the new arrivals!
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Kinshachi Akamiso Lager: Try This Unique Beer With Japanese Fish Snacks

Kinshachi Akamiso Lager

This unique Japanese style Lager is brewed with akamiso (red soybean paste), a specialty of Nagoya, Aichi Prefecture. Exotic and unorthodox, it has a beautiful bold palate with rich flavour and a sweet scent, created by combining the umami of red miso and malt. The velvety smooth finish and its miso flavour is well suited for this style of beer and is a must-try among beer advocates. And we have just the perfect snacks to go with this unique beer!

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Hagi Roll

Hagi Roll is  dried filefish (kawahagi). This item is basically a fish jerky. You can taste the rich and deep oceanic essence and flavor. Though a unique acquired taste, it is one of the most popular snacks (otsumami) for drinkers in Izakaya restaurants. Toast the surface, cut into small pieces and serve with Japanese mayonnaise!

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Soft Pucchin

This snack is is made of surimi and baked in a delicious kamaboko (fishcake) style. The soft texture is addictive! It is cut into small easy-to-eat pieces and is a staple snack in Japanese homes that goes well with beer, or any other alcoholic beverage. Use toppings such as mayonnaise, shichimi, and soy sauce to make it even more flavorful!

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 The popular sake is now in stock again!
sakeonline-back in stock

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ICHIBA JUNCTION X SAKE ONLINE Collaboration Project!! 日本酒 x 揚げ出し豆腐 !!

ICHIBA JUNCTION X SAKE ONLINE Collaboration Project!!
*日本語での配信も始めました。
*汉语版开始发布了。
揚げだしバナー
This time, I will introduce best collaboration Tofu (soybean curd) dish which is known for on behalf of Japanese food with Nihonshu !!

~What is the Tofu??~
Tofu is made from soybean and has known for healthy food or macrobiotic food since long time ago.
Tofu contained extremely high quality protein so that it is rich in nutrition.

Perfect Tofu dish which has high nutrition and great fit in Nihonshu is…
【Fried Tofu!!】
It is still chill out side. In this season, warm fried Tofu perfect match with cold Nihonshu. Feel warm and taste fresh.
Just right sweetness from fried Tofu mix with refreshing taste of dry Sake perfectly and bring out best harmony. Good for appetizers!!
You cannot stop to eat this combination!

【Recommended dry sake for Fried Tofu dish!!】
香露 画像
ADDTOCART
Junmai GInjo Kouro 720ml
古都千年
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Eikun Junmai GInjo Koto sen nen 300ml
雪のぼしゃ
ADDTOCART
Yukinobosha Junmai Ginjo Yukijikomi 720ml

*How to make Fried Tofu*
揚げだし豆腐
Ingredient (two or three portion)
Tofu・・・1 pack
Bonito flavor soup・・・about 200ml
Soy sauce・・・about 50ml
Cooking sweet sake・・・about 25ml
Condiments・・・chopped green onions、grated radish, etc. with your preferance

How to cook
1、Cut Tofu into proper size.
2、Put it on the kitchen paper and leave them for 5 ~10 minute for drain and dry.
3、Coat the entire surface in flour and take off extra flour.
4、Mixe bonito flavor soup, soy sauce and cooking sweet sake and make sauce for dried Tofu.
5、Put tofu into preheated oil with 160~170℃ and fry them.
6、Surface of tofu fried crisp, then take out them from the oil and cut off the oil firmly.
※Put on the condiments on top if you like.

Please try to make fried tofu and enjoy with recommended Nihonshu with your family or friends.
You can experience special food and drink collaboration!!

*Please find out UMAMI I Love Tofu, Cooking dashi soysauce and Cooking Sweet Sake from ICHIBA JUNCTION below.
https://www.ichibajunction.com.au/

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ICHIBA JUNCTION X SAKE ONLINE コラボレーション企画!!

揚げだしバナー
“日本食の代表” お豆腐を使った料理と日本酒の絶妙なコラボレーションをご紹介します!

~まずは、豆腐の豆知識~
豆腐は大豆からできていて、日本では昔から健康食、長寿食として知られています。
極めて高い良質なタンパクを含んでいるため栄養面でとても優れた食品なのです。

そんな高い栄養価を持つ万能な豆腐を使った“日本酒”に合う料理は・・・
【揚げ出し豆腐!!】
まだ少し肌寒い季節に、あったか揚げ出し豆腐にグビッと冷えた日本酒を合わせて。
口の中では豆腐の適度な甘味と辛口日本酒のすっきりとした味が絶妙に絡み合い最高のハーモニーを生み出します。おつまみとしても最適!!
一度食べたらこの組み合わせがくせになること間違いなし!!

【揚げ出し豆腐に合うオススメの辛口のお酒!!】
香露 画像
ADDTOCART
Junmai GInjo Kouro 720ml
古都千年
ADDTOCART
Eikun Junmai GInjo Koto sen nen 300ml
雪のぼしゃ
ADDTOCART
Yukinobosha Junmai Ginjo Yukijikomi 720ml

*揚げ出し豆腐の作り方*
揚げだし豆腐
材料 (2~3人前)
豆腐・・・1パック
かつおだし・・・200ml程度
醤油・・・50ml程度
みりん・・・25ml程度
薬味・・・きざみねぎ、大根おろしなどお好みで

作り方
1、豆腐を適度な大きさにカットする。
2、キッチンペーパーの上に乗せ5~10分置き、軽く水を切る。
3、小麦粉を周りにつけ余分な粉をはたく。
4、かつおだし、醤油、みりんを合わせ、だしをつくる。
5、粉をつけた豆腐を、160~170℃の油で揚げる。
6、表面がカリッと上がったら油をしっかり切り盛り付ける。
※お好みで薬味を添えて出来上がり!!

揚げ出し豆腐と日本酒のベストマッチを家族や友達と味わってください!

I Love Tofu(豆腐), 創味料理つゆ(かつおだし), みりんは下記のICHIBA JUCTIONサイトをごらんください。
https://www.ichibajunction.com.au/
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ICHIBA JUNCTION X SAKE ONLINE 协作企划!!

揚げだしバナー
这里介绍一下日本料理代表的豆腐料理和日本清酒的绝妙搭配方法!

~首先是豆腐小知识~
豆腐由大豆制成,在日本从很久以前就作为健康食品长寿食品被广泛认知。其含高品质的蛋白,从营养面来讲也是不错的食品。
那么,具有高营养价值的万能豆腐配合清酒做成的料理是什么呢?
【日式炸豆腐!!】
在这肌肤稍微感到冷的季节里,热乎乎的日式炸豆腐与冰镇的日本清酒搭配。
口中豆腐的适度的甜味和辛辣的日本酒的舒畅的味道绝妙的配合在一起。
与小吃搭配也是非常合适的。
吃过一次你一定会爱上它的!!

【与日式炸豆腐搭配的日本清酒!!】
香露 画像
ADDTOCART
Junmai GInjo Kouro 720ml
古都千年
ADDTOCART
Eikun Junmai GInjo Koto sen nen 300ml
雪のぼしゃ
ADDTOCART
Yukinobosha Junmai Ginjo Yukijikomi 720ml

*日式炸豆腐制作方法*
揚げだし豆腐
材料 (2~3人份)
豆腐・・・1包
鲣鱼汁・・・200ml左右
酱油・・・50ml左右
味啉・・・25ml左右
作料・・・碎葱、萝卜泥或者根据喜好添加

制作方法
1、豆腐切成大小合适的块。
2、放在厨房用纸上沥水5~10分钟。
3、在豆腐周围加上小麦粉,然后拍打到多余的面粉。
4、把鲣鱼汁、酱油、味啉混合,做成调料。
5、加上面粉的豆腐放在160~170℃的热油里炸一下。
6、炸到表面香脆后沥油后盛出。
※根据个人喜好加上作料就做好了!!

请与朋友和家人一起品味这日式炸豆腐和日本清酒的绝配组合吧!

*Please find out UMAMI I Love Tofu, Cooking dashi soysauce and Cooking Sweet Sake from ICHIBA JUNCTION below.
https://www.ichibajunction.com.au/

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Ichiba Junction x Sake online Collaboration Project !! Sushi topping dictionary for matching with each type of Sake.

Ichiba Junction x Sake online Collaboration Project !!
Sushi topping dictionary for matching with each type of Sake.

*日本語配信も始めました。
*汉语版开始发布了。

~ Part 1 ~  まぐろ

” Tuna “
It is not too much to say Tuna = Sushi, Sushi = Tuna.
Tuna nigiri sushi is the very popular and it is one of the standard sushi topping in Japan.
Tuna grows to a great size almost 3M long so that taste is totally different depends on the parts of the Tuna.
There are three characteristics 「red flesh of tuna」「medium-fatty tuna」「fatty tuna」which has each special feature for the taste.]

This Tuna contains great components for the health a lot.
It contains DHA, EPA, iron, Taurine and some more and it helps blood flow smoothly.
Tuna is really delicious and also good for health so that tuna is eaten by wide range of age groups.

Taste of the Tuna has firm and rich flavor and it perfectly match with the Yamahai Junmai-shu!!
So, I would like to recommend you Junmai-shu which can be best match for each part of tuna.

1. Red flesh of Tuna

This part has less fat and little bit harder than other parts and also low-calorie and high protein.
Red flesh of tuna is the most popular part as the sushi topping.
Confidential of the popularity is the soft chewy texture and massiveness.
It is more healthy than fatty tuna and medium-fatty tuna so that this part of tuna is really great fit with “Kasumitsuru Yamahai Tokubetsu Junmai” which has clear taste and faint acidity.

 

 

2. Fatty Tuna

This part is the most fatty part of Tuna.
Fatty Tuna is placed on the top quality of sushi topping.
It contain lots of fat which create soft texture and also bring out melty Umami taste.
“Kizakura Yamahai Jikomi” which has width and depth in a flavor and semi dry taste with a good amount of acid fit really well with this fatty Tuna!!
You can be enjoyed the Umami harmony with Atsu-kan (sake with warm temperature).

*trivia*
Origin of a name “Toro”(fatty tuna)・・・Fatty tuna called “Toro” in Japanese.
This ward “Toro” means melty texture.
When people eat fatty Tuna it can be feel melty texture on the pallet.
So people named this part of tuna “Toro” !

 

3. Medium-fatty Tuna

This part is not red flesh of Tuna and fatty tuna and it contains proper amount of fat.
Fat and red flesh has best balance and it go happily together and bring out special sweetness.
This medium-fatty Tuna suit well with “Kirin Koshi no Takumi Tokubetsu Junmai” which has refreshing acidity and sharp taste.
You should try this sake with room temperature as well!!

Like I said,  Shushi = Tuna = Junmai-shu.
Please try to these sake and food matching with your family and friends !!

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Ichiba Junction x Sake online コラボ企画!
お酒に合う、寿司ネタ辞典
~ 其の一 ~

“まぐろ編”

マグロといえばお寿司、お寿司といえばマグロといえるくらいマグロ握りはお寿司ネタの王道です!!
そんなマグロは成長すると3m近くまで大きくなります。
そのため同じマグロでも部位によって食味が大きく異なります。
大きく分けると、「赤身」「中トロ」「大トロ」の部位に分かれ、それぞれ味の特徴が異なります。

こんなマグロには健康に良い成分が多く含まれています!!
DHA・EPA・鉄分・タウリンなど血液にいい成分を含むため血液をサラサラにしてくれる効果もあり、おいしく体によいマグロは幅広い年代の人に食べられています。

マグロは味がしっかりとし、味が濃い為、山廃の純米酒などが最高にマッチします。
そこでそれぞれの部位の美味しさをより引き立てる純米酒を合わせてご紹介します!

① 赤身

脂が少なく身は固め、低カロリーで高タンパクな部位。
お寿司ネタの「マグロ」といえば、まずこの赤身!!
もちっとした食感で重量感があるのも人気の秘密です。
脂分が少なく、水分とタンパク質が多く大トロや中トロと比べてヘルシーなので、クリアでほのかな酸味をあわせ持つ“香住鶴・山廃特別純米”がぴったり!

 

② 大トロ

マグロの部位の中でもっとも脂が多く、寿司ネタの中では最高級に位置づけられています。脂を多く含むため柔らかい食感をもち“トロ”けるような脂身の旨みを含む大トロには、奥深い味わいと丁度よい酸味をもつやや辛口の“黄桜山廃仕込み”が相性抜群!
熱燗にしてあわせると尚、旨みが絡み合い絶品です。

*豆知識*
トロの名の由来・・・脂肪分を多く含み食べたときに舌の上で“とろっ”とした、とろけるような食感があることからこう呼ばれるようになりました!

 

③ 中トロ

赤身でなく大トロでない適度に脂がのっている、いいとこどりの部位。脂分と赤身のバランスが上手く調和し、特有の甘みとしっとりとした脂の乗りが特徴。
こんな中トロには爽やかな酸味と切れのある味が特徴的な“キリン越の匠特別純米”を常温で合わせるのが「通」!!

お寿司・・・と言えば王道のマグロ・・と言えば純米酒。
家族や友達とぜひお試しください!!

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Ichiba Junction x Sake online コラボ企画!
与酒相配,寿司词典
~ 其一 ~

“金枪鱼篇“

提起金枪鱼就会想到寿司,提到寿司可以说和金枪鱼寿司。金枪鱼是寿司材料的王道!!
这样的金枪鱼长成后大约3米左右,因此即使是同一条金枪鱼,部位不同味道会有很大的差异。大致分为“红肉““中脂““大脂“这几个部位、各种部位的味道是不同的。

这种金枪鱼里含有很多对健康有益的成分!!
因为含有DHA,EPA,铁,牛磺酸等对血液有益的成分,使血液流通更加顺畅。所以这样美味且益于身体的金枪鱼被年龄段的人广泛各食用。

金枪鱼味道浓厚,和山废的纯米酒搭配是最好的。
在这里,给大家介绍一下与金枪鱼各部位相配的纯米酒吧!

① 红肉金枪鱼

脂肪少身体坚硬,低卡路里高蛋白的部位。
说起寿司材料的“金枪鱼“,首先是红肉!!
有点粘糯口感也有重量感也是受欢迎的秘密。
因为脂肪少,和水分蛋白质很多的大肥和中肥相比健康,与清澈略带微酸的“香住鹤•山废特别纯米酒”是绝配!

 


② 金枪鱼大脂

金枪鱼的各部位中脂肪最多,处于寿司材料中最高级的位置。大脂部位脂肪较多,比较柔软,口感粘糯,与酸度适中口感丰厚的辛口的黄樱山废仕相配,恰到好处啊!跟热燗搭配就是绝配了!

*小知识*
金枪鱼大脂名字的由来・・・因为脂肪含量很多,吃的时候舌头上有“油腻”,好像要溶化的口感,所以这样命名!

 

 

③ 金枪鱼中脂

不是红肉不是大脂但有适当的脂肪,正是适中的部位。脂肪和红肉的分布的非常均衡,特点在于有其独有的甜口及紧实的脂肪。中脂与酸爽的常温麒麟越匠特别纯米酒搭配超合适!

提起寿司・・・可以说金枪鱼是王道・・说起金枪鱼可以说山卸废止日本酒才是王道。
一定要和家人朋友尝试一下!!