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Book Overview
No more “wine side dishes” to worry about! An unlikely recipe book has finally appeared!
Michiko Ohashi, a “wine snacks researcher,” and Miyazaki Prefecture's Tsuno-cho, the “capital of agriculture,” have collaborated to bring you 52 original recipes to enjoy in spring, summer, autumn, and winter.
52 original recipes to enjoy spring, summer, fall, and winter,
The 52 original recipes are designed to enrich the “dining table with wine” in Japan.
Book information
It is surprisingly difficult to make a menu with wine! Should you just go for the safe way and grill some cheese ...... steaks?
A small town with a population of 10,000 and a “wine snacks researcher” are taking on the challenge of solving such problems.
The recipes in this book are not only perfect with wine,
Beer is the first drink of the day! or for children who can't drink yet, or even for those who don't like to drink at all,
We aimed to create an “everyday side dish” that everyone will want to eat every day.
We used simple ingredients to create a marriage that would make even the most seasoned wine connoisseur gasp.
Moreover, it goes well with rice and is ideal for reserve dishes. This is a book that brings readers and wine closer together.
Background of this book
Why are so many European wines consumed in Japan?
European cuisine is firmly rooted in the Japanese diet as an everyday food.
In Europe, there is a strong local wine culture where local food is enjoyed with local wine,
What about Japanese wine?
How many “side dishes” are there that go well with purely domestic Japanese wines?
In recent years, the number of Japanese winemakers has increased rapidly, and the way Japanese people enjoy wine has become more diverse.
A small town with a population of 10,000 people and a wine snack researcher, Michiko Ohashi, propose a “wine side dish” as an answer to the question of local production for local consumption.
We pursue the enjoyment of wine as part of the local sake culture.
The fundamental theme is the compatibility of food and wine grown in the same climate,
How can we match wine with seasonal ingredients of spring, summer, fall, and winter that are unique to Japan?
This is the challenge we tackled one by one with each dish.
Rather than Japanese cuisine as a traditional dish, we proposed a “side dish” that is a little more relaxed,
The book is sure to relax readers who may think of dishes to be paired with wine as a “high hurdle” to overcome.
Japanese ingredients can be combined with Japanese wines with just one combination or use of seasonings,
This book will help you realize that Japanese ingredients can be transformed into “wine side dishes” that marry wonderfully with Japanese wines by simply combining them and using the right seasonings.
Michiko Ohashi, the creator of the recipes in this book, searches for delicious ingredients and processed foods that go well with wine in various regions of Japan and pursues their compatibility with wine on a daily basis.
She is a “wine snack researcher” who devises and proposes many recipes for easy-to-prepare snacks and dishes that go well with wine using seasonal ingredients.
Miyazaki Prefecture's Miyano Town is known for its world-renowned winemaking and is an “agricultural capital” blessed with high quality agricultural products.
Blessed with an abundance of agricultural products throughout the year, it is the perfect place to propose the rich combination of “local wine and local seasonal ingredients.
Ltd., which operates a roadside station in the town of Miyakono, and Miyakono Wine Co,
