Don’t Miss… Sado Is­land

DINE and Destinations - - JAPAN UNDISCOVERED -

Let’s hit to­gether! The renowned Kodo taiko drum­ming cen­tre en­cap­su­lates the mystery and in­spi­ra­tion of Ja­pan. Strike up the drums. Feel the cathar­tic vi­bra­tion, switch off lead­er­ship po­si­tions and rally your troops. You can’t get more fresh than “alive.” The sushi mas­ter at Sado favourite, Choz­aburo, holds up wig­gling Iba ebi (shrimp), peels it apart and hands it to me. Di­rectly from the port, a gi­ant yel­low tail is in­cluded in the most colour­ful pal­ette of sashimi. Sado Is­land saké from Hokuset­stu, Obata and Okeisa Shizu is stored in the tun­nels of the gold mines. Hokuset­stu, a favourite of Robert De Niro, has an ex­clu­sive con­tract with Nobu in NYC. While rest­ing in tanks, the syn­the­siz­ers of leg­endary Ki­taro pro­vide ul­tra-sonic ag­i­ta­tion of the saké’s molec­u­lar struc­ture. YK35 Daig­injo is milled to 65 per­cent. Very dry, it pairs with lightly sea­soned chicken, fish or grilled veg­eta­bles. Oni Koroshi (Kill the Devil) is as smooth as silk. For this kind of saké, we must be del­i­cate in our pair­ing— noth­ing over­pow­er­ing. Saké should not change the com­plex­ion of food like wine does, it should be a sub­tle com­ple­ment. A prac­ti­cal means for fish­ing in Ogi Town har­bour, tarai-bune (Tub Boats) seem like DIY make-shift boats from wooden hot tubs in which women in tra­di­tional folk at­tire steer us around the bay. www.ilove­japan.ca

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