YSTJ
Koei Kiku Harujion.
At SENTI.U, a house Italian restaurant in Kanoya, Kagoshima, Japan.
The Italian cuisine served at the restaurant, which is listed on Gault et Millau, is based on local gastronomy and uses ingredients from the Oosumi Peninsula.
Harujion is made from Shunyo, a low-protein rice that is noted for its high aromatic content.
It has a refreshing heady aroma with hints of lychee and muscat,
The mild sweetness is followed by a refreshing acidity that tastes like white wine.
The first dish paired with this dish is a meichi-dai (sea bream) from Furue, served with a pesto of mullet, okahijiki, jasmine rice and basil. The sticky texture of the perfectly cooked meichidai and the viscosity of the pesto were a perfect marriage with the acidity of the koei chrysanthemum!
The next dish was a crispy skinned sweetfish from Shibushi, served with passion fruit along with Sakurajima hijiki and white corn. Again, the acidic flavors were a perfect match!
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