“Ice-Cold Dry Sake from Niigata, and the Simple Pleasure of Shishamo”
A Dry Sake from Niigata, Served Ice-Cold
This time, I chose a dry Japanese sake, ice-cold from the refrigerator, to enjoy alongside shishamo.
The sake is Echigozakura from Niigata, one of Japan’s renowned rice-growing regions.
It has a clean, dry profile and is best enjoyed well chilled.
Preparing Shishamo for a Simple Feast
This evening’s snack is shishamo, purchased at a local supermarket.
Eight fish cost about 250 yen—roughly 30 yen per piece.
Quite a reasonable price.
To bring out the best flavor of the shishamo, I heat some oil in a frying pan and give them a light sear.
I cook them slowly on both sides until the oil begins to sizzle, then they’re ready to serve.
The table is set for tonight’s small feast.
For the grilled shishamo, soy sauce and mayonnaise are, as always, the perfect match.
The Quiet Pleasure of Ice-Cold Dry Sake
Because they are roe-bearing, shishamo have a richer appeal.
The plump eggs inside offer a delightful texture, making each bite an easy companion to sake.
Sake enjoyed chilled has a flavor all its own.
The depth of a dry sake settles warmly in the stomach, and knowing it comes from Niigata, Japan’s famed rice country, makes it all the more satisfying.
In moments like this, with ice-cold sake and a simple feast, nothing more is needed.