"Hakata Motsu nabe and Shiro koro HORUMON","Warm Sake and Shouchu
mixed with hot water","Kinkan and Gin & Tonic"

"Hakata Motsu nabe and Shiro koro HORUMON"

These days, Japanese like to have Grade-B Gourmet to enjoy the new taste. Local dishes are so interesting taste they have. There is a competition for Grade-B gourmet in Japan. For this year, Atsugi area's "Shiro koro HORUMON" got a championship for 2008. This time, I will try to prepare it for the party. It is very interesting to experience the each places local dishes. This is the start that one of the city in Aomori pref. wanted to revitalize the town with a local dish named "Senbei jiru". They called for the same things to other area have the local dishes.

"Warm Sake and Shouchu mixed with hot water"

I heard the information about the way of drinking alcohol in England for Mulled wine, in Germany for gluehwein. In Japan, we also have alcohol with warm temperature in the cold winter. This time, I will prepare the Shouchu and Sake for drinking warm. For shouchu, that is made with sweet potato from Kagoshima Pref. It is well known for mixing with hot water. It has so nice sweet taste! Japanese drinking way for Shouchu depends on the areas are so different. In Kyushu, most of the person used to mix with water in a day before the drinking day. I think this is the expert way for enjoying the taste. Most of the person living in Kanto area, they mix just before drink. At first, hot water put into the glass, and after that, put the shouchu. If you don't do it, most of the Japanese refuse the way of you. It is very interesting! For Sake, I ordered for Kouchi Pref. in Shikoku area. It is also well known for Kanzake it means Sake for warm temperature one.

"Kinkan and Gin & Tonic"

Kinkan is the Japanese citrus. I went to the bar named OPA in Ginza, they made nice cocktail with this. They makes nice cocktails! Please try and enjoy it!

Takahiko SAITO
Manager