ELEVATED TASTES PAIRING JAPANESE SAKE AND SEAFOOD UNLOCKS A BURST OF FLAVOR
Here are two things Southern Californians tend to be familiar with: seafood and sake. But when was the last time you experienced them together? We love a sip of sake when we’re enjoying ramen, and we love a fresh oyster when chilling next to the beach, but the pairing of sake and seafood unlocks flavors that can elevate your favorite tastes.
The Japanese know that different regional varieties of sake pair differently with foods, and much of this has complex underlying science attached to it. You don’t have to be a chemist to understand, though -- the proof is right there on your tongue.
“It is magical.” said Chris Johnson, certified sake sommelier and one of the few elite “Sake Samurai.”
“Sake, because of its natural umami, elevates your food experience. When you taste the sake with the seafood, you taste the nuances and flavors spread across your tongue. The savory, or deliciousness of the base ingredients shine, they sneak to the sides of your mouth and scream ‘ yummy!’”
The secret to this celebrated umami is the interaction of specific chemical compounds, explained Johnson. “Sake naturally has glutamate, one of the basic components of umami, most seafood has either glutamates or inosinates, another important component of umami.” This translates into what Johnson called a “flavor explosion.”
Sharing this delightful combination of food and drink is a main mission of JFOODO, the Japan Food Product Overseas Promotion Center. While Southern Californians may be aware of the sake, there are as many regional varieties of sake as there are French or California wines, and each has complex flavors that pair differently with food.
As an island nation, Japan is also a world center for seafood production. “Japan is surrounded by water from all sides. Thanks to this geography, traditional Japanese cuisine has developed to consume a variety of seafood, and sake has been developed with the cuisine culture,” said Yuki Suzuki, the overseas promotion division representative at JFOODO.
California is also no slouch when it comes to seafood. And while sake naturally fits with Japanese cooking, Johnson suggests that people pair the rice wine with all kinds of cuisine.
“Experiment,” he said. “Sake and seafood is a wonderful pairing and you can try sakes with different styles of fish to see which goes well with whitefish, tuna or even mackerel.”
The umami of sake is the secret. Umami, or savoriness, is one of the five basic taste categories experienced by the tongue. While we all might know the satisfying bite of a piece of meat or the “mmm” of a mushroom, we may only be tangentially aware of what creates and amplifies those flavors. To help Southern Californians learn more about sake and seafood’s umami synergy, JFOODO is offering a special meal.
JFOODO is partnering with ChefsFeed, the expert- powered food, drink, and experience platform, to offer sake and seafood pairings for takeaway at local restaurants. The pickup or delivery will be available on select dates in January ( while supplies last), and are specially prepared to maximize flavor and uncommon pairings.
Broad Street Oyster Co. in Malibu will be offering fresh oysters, and Kismet in Los Feliz features a black lime peel- n- eat shrimp with saffron- cashew aioli. Each dish will include a specially matched glass of sake.*
Bringing these special foods home ( or having them delivered) can provide comfort and new experiences during a difficult time. “the harmony of umami flavors that the pairings of Japanese sake and seafood create, we hope that people will have the chance to unlock the rich flavors of umami,” said Suzuki.
Learn more about umami synergy at sake- jfoodo. jetro. go. jp/ us, and follow # UnlockYourPalate and # SeafoodAndSake.
* offerings and menus subject to change to comply with government- mandated health and safety protocols.