Japanese Cuisine And Citrus Cocktails: 5 Grilled Foods And Citrus Drink Pairings
Japanese cuisine is complete with umami, earthy and deep flavours that are a result of different seafoods, meats and veggies coming together with sour and nutty tastes of soy sauce, sesame oil and miso, among other preparations. One of the standout dishes in Japanese cuisine, which is a marker of its elaborate culinary culture and its inherent sophistication is yakimono or Japanese grilled foods.
Different meats and fish are either grilled or barbecued on an open flame to give them smoky and umami-rich notes with just a subtle hint of spice and a sprinkling of salt. These foods are traditionally cooked over charcoal or wood fire and finished off with a glazing of light sauces. Pairing them with citrus cocktails means bringing about a sharp flavour contrast of umami notes with tangy, acidic and tart blends – making for a thoroughly intriguing dining experience.
Read on below to know more about some of the Japanese grilled foods and citrus cocktail pairings that can be served on an evening featuring the flavours of this exquisite cuisine:
Yakitori
Recommended Pairing: Yuzu Margarita
Grilled chicken skewers or yakitori are essentially prepared by seasoning skewered chicken with salt or a sweet soy glaze before putting them on a charcoal grill for cooking. These skewers have a slightly sweet flavour and earthy texture which brings much depth into the recipe. Pair yakitori with a yuzu margarita complete with the sharply opposite crisp and sour notes of the yuzu. Made using 30 ml Don Julio Blanco Tequila or any other premium tequila of choice, a classic yuzu margarita would lend the pairing a tangy flavour pop.
Unagi Kabayaki
Recommended Pairing: Orange Gin Smash
Unagi kabayaki generally comprises fillets of eel glazed with a soy based sauce and grilled until they acquire a smoky texture. Slightly chewy but complete with umami and savoury notes, unagi or grilled eel can be paired with the sour and herbal flavours of an orange gin smash prepared with 30 ml Tanqueray No. 10 Gin or any other premium gin of choice and a dash of orange liqueur. The citrus-forward flavours of the drink would undercut the charred effect of the eel to render a well-balanced barbecue and cocktail coupling.
Yakiniku
Recommended Pairing: Whisky Sour
Of charred meats ranging from short ribs to steaks that are served with sesame-based sauces, tare or even ponzu dips, the yakiniku or the classic Japanese BBQ is one of the highlights of this cuisine. Richly flavoured with smoky, sweet and earthy notes, these barbecued meats can be suitably paired with a citrusy whisky sour prepared with the addition of 30 ml Johnnie Walker Black Label or any other premium whisky of choice. Add to this a dash of lemon bitters for introducing a tarter variation and garnish with a fresh lime wedge for a citrusy, sour finish.
Grilled Corn With Miso Butter
Recommended Pairing: Citrus Grapefruit Collins
Miso butter complete with the taste of the soybean paste infused into it can be used to coat grilled corn until it melts right into the cob. Sweet flavoured corn when grilled on an open flame acquires a smoky note that goes well with miso butter and a light seasoning of sea salt and chilli powder. Pair this vegetarian Japanese grilled food with a citrus grapefruit collins – made using 30 ml Gordon’s Original London Dry Gin or any other premium gin of choice – whose sweet and tangy notes go well with the umami and smoky texture of the grilled corn.
Miso Dengaku
Recommended Pairing: Lime And Ginger Sake Gin Fizz
Yet another delicious Japanese barbecue made using tofu or eggplant is miso dengaku. Thick tofu or eggplant slices placed onto skewers, covered in sesame oil and brushed with a sweet and spicy miso sauce glaze have a lot of umami and deep tasting notes which come through once they are perfectly cooked. The sharp and tangy notes of a lime and ginger sake gin fizz cut through these smoked and barbecued flavours to bring about a fine flavour balance. Muddle diced ginger into the drink prepared using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice, 20 ml sake and 15 ml lime cordial and top it off with 30 ml club soda and a ginger wedge garnish.
Drink Responsibly. This communication is for audiences above the age of 25.
