![]() ![]() The term hiyaoroshi is quite a loose term and it is possible to find non-pasteurized, single- and double-pasteurized versions - all at the discretion of the brewer. (Though refrigeration and demand have meant many sake brewers wait longer for the perfect flavor, and some release earlier to meet demand). Akiagari (秋あが) is pasteurized for a second time at the end of summer, but otherwise the two follow the same brewing schedules and are both traditionally released in the fall. Having been brewed in winter, pasteurized and aged over spring and summer before being ready in fall, hiyaoroshi (冷やおろし) is a delicious seasonal treat you should keep an eye out for. One of the true tastes of Japan, sake (or nihonshu as it is called here), has its seasonal turns as well. ![]() This is a good one to look out for when you have a simple lunch set ( teishoku) in traditional restaurants.Īny sake fans out there? | Photo by /taka4332 On the small side and with a flavor similar to herring or sardines, sanma is best served simply - grilled whole with salt, a side of daikon radish, and a slice of lemon. Known in English as Pacific saury, sanma (秋刀魚) are abundant in fall. Where to find yakiimo: Aside from yakiimo trucks, check your local convenience store or supermarket (or even Don Quijote store) - they often have them cheaper than the carts (albeit with less charm). Sweet potato is also a flavor you’ll find in everything from potato chips to pastries, come autumn in Japan! Perfect as they are with a natural creaminess or even better with a little butter, salt and pepper, you can make them at home if you’re lucky enough to have a small oven. There is also a rusty-orange variety with golden flesh. The potato is often purple on the outside and yellow (or purple!) on the inside, with a sweet, unique flavor. A warm and simple snack. | Photo by Lily Crossley-Baxter
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