BacchusNY
Tonight is the revenge of Tobiroki, which was not a good marriage last time! And today is the day for homemade smoke. We hot-smoked salted mackerel, scallops, seasoned eggs, Camembert cheese, and Pritz. The pretz was burnt and failed. I also want to pair it with sashimi, so I also have sushi delivery. Well, what will happen? When you open the bottle, it has a juicy aroma that makes you salivate. In the mouth, you can feel the acidity well. Noodle soup/.
After soaked spinach with vinegar, the sourness of the sake is softened and it becomes a refreshing taste with a slight rice flavor, which is nice. The sweetness and sourness of the sake matches best when paired with raw scallops sprinkled with salt. Now, it's time to smoke the scallops. After the scallops! More sweetness, more umami! I wonder if the salted mackerel will increase the sweetness and the camembert will increase the bitterness. If you make the cheese pieces smaller, the bitterness will soften and become good. Overall, it goes well with the smoky flavor! Sushi to finish. Sashimi goes great with the acidity! The second bite is also very nice with more sweetness. I think it shows its full potential with sashimi and acidity. It would also go great with pickled ginger. The sake was gone quickly, and tonight's revenge was a great success!
Japanese>English