Addicted to Eating Japanese (by Roger Ortuño Flamerich)
Ryuji Irie packs his soup with fermented broad-bean paste, chiles, tiny shrimp, and the fragrant garlic chives known as nira. It’s festooned with chicken chashu and shots of schmaltz and chile oil rich and potent enough to see you through winter, and well into spring ($14).
Durante la cata, aprenderás las particularidades del junmai daiginjo, una tipología de sake que se caracteriza por sus aromas florales y afrutados. Descubrirá cómo el pulido del grano de arroz, la selección de levaduras y la fermentación en baja temperatura son clave para preservar los aromas característicos y obtener el sabor sutil y equilibrado del sake.
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