Sake

Stuffed trepang is an exquisite dish of Russian cuisine that carefully preserves echoes of Far Eastern traditions. These seafood delicacies, filled with tender minced chicken and fish infused with ginger and sake aroma, captivate with their refined taste. The velvety texture of the trepang combined with the soft filling creates a harmony of tenderness and depth of flavor. The dish is steamed, allowing the ingredients' juiciness to be preserved and their natural taste to be revealed. Stuffed trepangs are traditionally served with a rich broth sauce that complements the richness of flavors. This dish is perfect for a festive dinner or special occasion, offering unforgettable gastronomic experiences.

A recipe from Thibault Villanova's book "Cooking Like in Anime. Recipes for Real Otaku!".

Recipe from the book by Thibault Villanova "Cooking like in anime. Recipes for real otaku!".

The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.

Recipe from chef Kobayashi Katsuhiko for the restaurant "Izumi".

Recipe by Kobayashi Katsuhiko, brand chef of Izumi restaurant.

This signature salad is a true work of art, where the freshness of juicy spinach and Swiss chard harmoniously intertwines with the sweet-sour note of dried cranberries, the gentle sweetness of pear, and the crunch of pecan nuts. A unique sauce made from baked apple with mirin, miso paste, and sake adds a refined depth of flavor to the dish. The origins of this recipe lie in the art of gastronomic balance, blending Japanese accents with European traditions. Perfect as an exquisite appetizer or a light, nutritious dinner that offers a sense of freshness and tranquility.

Recipe from the restaurant "Sakura blossom". Miso soup is not the traditional soup that Russians are used to. In Japan, miso soup is a broth that is poured over a hot dish. Miso soup contains a large amount of sodium and is rich in vitamins. The enzymes in the soup have an excellent effect on digestion and also help restore intestinal microflora.

Karaage chicken is one of the most beloved dishes of Japanese cuisine, emerging in the post-war recovery era. This recipe incorporates the traditions of tempura and Chinese fried meat. Juicy chicken thigh pieces are marinated in an umami drink made from sake, soy sauce, and aromatic spices, then coated in a mixture of flour and starch to create a tender, crispy crust. Karaage is served with lemon and a spicy sauce that complements the flavor profile with notes of ginger, garlic, and oyster sauce. This dish is a true delight for lovers of juicy meat with a crunchy crust, perfect for cozy family dinners as well as friendly gatherings. Karaage chicken is more than just a snack; it is a gastronomic symbol of comfort and warmth in Japanese cuisine.

Vladimir Chistyakov, chef of Buro TSUM, shared the recipe with us.

Teriyaki is a Japanese technique of frying with glaze: "teri" means "shine" and "yaki" means to fry. The product should eventually acquire a caramel shine, which is given to it by a marinade of soy sauce, sake (or mirin) and sugar. For simplicity , you can use store-bought teriyaki sauce - this is a special sauce for the teriyaki technique, which already includes all the necessary ingredients.

Tiger shrimp with wasabi sauce is an exquisite dish of Japanese cuisine that combines the delicate sweetness of shrimp with the spicy sharpness of famous wasabi. The shrimp are marinated in sake and egg, fried to a crispy crust, and then coated in a creamy sauce made of mayonnaise, condensed milk, cream, and lemon juice. This sauce gives the dish a refined balance of flavors—soft, sweet yet with a slight spicy note. The finishing touch is a sprinkle of black and red tobiko caviar that adds ocean freshness and a crunchy texture. This dish is perfect for both an elegant dinner and a festive table, impressing with its aesthetics and complexity of taste sensations.

The 'Black Samurai' cocktail is a bold blend of Eastern flavors with a minimalist European approach. The drink is based on sake, a traditional Japanese rice wine with a soft, slightly sweet taste. The addition of soy sauce gives it unexpected depth, richness, and a hint of salty spiciness. The cocktail is not stirred, allowing the ingredients to reveal themselves in their pure form, and the 30-second wait allows the drink's nuances to merge into a harmonious duet. The 'Black Samurai' is consumed in one gulp — a ritual that emphasizes its boldness and energy. This cocktail is perfect for connoisseurs of unconventional flavor combinations and serves as a true symbol of strength, determination, and resilience, just like its legendary name.

Chicken soup with greens and noodles is a fragrant and warming dish that combines the tenderness of chicken meat, the freshness of greens, and the nourishment of noodles. Its roots trace back to European cuisine, where chicken broth has long been considered a symbol of home comfort and care. In this recipe, soy sauce and sake add an exquisite depth of flavor to the meat, while ginger and chili pepper provide spicy notes. Spinach and peas enrich the dish with vitamins, while corn adds a light sweetness. This soup is perfect for cold evenings and moments when you crave something cozy and nourishing. It can be served with crusty bread or fresh herbs to highlight its rich taste and aroma.

Quail yakitori skewers are a refined dish of Japanese cuisine that combines the tenderness of the bird with the rich flavor of caramelized yakitori sauce. The word 'yakitori' means 'grilled bird' and has roots in the tradition of Japanese street food stalls where appetizing skewers are cooked over hot coals. Quail adds a delicate taste to this dish, complemented by the sweet-salty aroma of a sauce made from sake, mirin, soy sauce, and sugar. Grilled pieces of bird are coated with a glossy glaze, creating a rich flavor with a slight spiciness from chili flakes. Perfect as an appetizer for Japanese drinks or as a standalone dish, these skewers captivate with their simplicity and depth of flavor. Serve them hot while enjoying the perfect balance of textures and aromas.