Sake Pairing, Marie Chiba (Japanese)
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This Japanese language only book is one of the best publications on the elusive subject of sake pairing. Broad lessons and concepts, rules of thumb, recipes with specific pairing suggestions, dialogues and cultural commentary. Written by Marie Chiba during her time at GEM by Moto in Ebisu, which she ultimately left in order to open her own restaurant, Eureka.
I refer to this book regularly, even though I rely on Google Translate to make my way through it!
Translated from the official Japanese website:
A book about the amazing sake experience]
Sake innovator Marie Chiba's pairing techniques revealed!
We offer bold sake and food pairings that will surprise everyone.
Marie Chiba of “GEM by moto” is attracting attention as an innovator in the sake world.
A book that compiles the pairing theory, practice, and recipe examples in one book.
``Cutting-edge sake pairing.''
Sake bar “GEM by moto” in Ebisu, Tokyo
The pairing of sake and food that manager Marie Chiba has devised here is
Captivating many customers who are impressed and say, ``I've never tasted something like this before!''
"Doburokuni Blue Cheese Ham Cutlet"
There are many things you can't find in traditional sake and food pairings, such as ``Ikura ni Ginjoshu,'' and some people are captivated by their unexpectedness.
A book that summarizes the pairing theory and practice that I have cultivated so far. Along with the theory of pairing, you can actually see it at “GEM by moto.” Introducing more than 30 examples of sake and food pairings that we have provided.
[Main contents (table of contents)]
A new pairing proposal that takes into account the taste in your mouth/
From an era of cuddling to an era of matching perfectly
Marie Chiba's pairing theory ~Pairing recipe examples 27~
1 Similar people: Pair food with alcoholic beverages with similar tastes and aromas.
2 Contrasting things / Amplify by contrasting them with food
3 Matching the light and shade / Seeing sake in terms of time
4 Layering the flavors / Layer the sake like a sauce with the food.
5 Fill in the blanks / Don't finish the dish, complete it by combining it with sake
6 Add shading / Add depth to the flavor
7 Reconstructing tastes from memory / Deconstructing existing dishes
8 Create new flavors / Playfully combine flavors and aromas
9 Lengthen the aftertaste / Extend the impression of taste
Capturing distinctive aromas and tastes
~Examples of pairings, their ideas, and 7 recipes~
●Isoveraldehyde: The nutty aroma of Japanese sake and aged fish.
●Sotolon: Crab miso with aged sake like caramel
●Diacetyl: Yogurt-like sake with Japanese pepper
●4VG: The smoky aroma of sake complements herbs and oils.
●The scent of wood: The scent of wood goes well with soup stock.
●Strong sourness: Use sour sake instead of sour ingredients
●Strong sweetness: Sweet sake with raw ham and salty taste
Hot sake lesson for pairing
GEM by moto store creation
The secret of pairing customer service that will inspire you
Magazine Pairing Lesson/What if you pair bonito with sake?
Midnight pairing study session
Why chefs try sake pairing
Sake pairing course
1 Capture the “taste”
2 Capturing the “scent”
3 Expressing “scent”
4 Expressing “acid”
5 Understanding the “time axis of alcohol”
6 Capturing “changes in taste due to temperature”
7 Understand “types and features”
Sake flavor wheel: Ingredients that give rise to fragrance and odor/
How to read analysis values for pairing
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This is Japan Import, written in Japanese Language.