It’s the story of a vision around Japanese sake that turned into reality. The combination of a local treat with a bottle from there… On video.
Simple pairings have always been my favorite. A highlighted ingredient. A marriage of flavors. The thrill of the senses, the anticipation of an encounter and the creation of an emotion. The birth of a new taste. The surprise. The satisfaction of a successful agreement. This is the beauty of the pairing between Japanese gastronomy and sake.
Last year, between confinements, an idea matured.
I spoke about it to Patrick Herreyre, owner of the very gourmet Nama Restaurant in Bordeaux. It must be said that Patrick is one of the rare people I found to taste sake: his palate is sharp and his comments accurate. I particularly like his sensitivity and his gastronomic creativity. There is a remarkable originality in his agreements. He is a friend who has many talents including photography and video.
At the same time, since last year, I have had the pleasure of being part of the brigade of bloggers on France Bleu Gironde with the sparkling Isabelle Wagner and Chef Jesus Hurtado. We talk about sake in all its forms, we discuss pairings, we describe the taste of sake… And I know that at the start of September there will be even more journeys of the senses on the radio !
Jesus is a real personality: he works a lot to highlight Bordeaux, its products, its culinary culture. He is someone I appreciate for his dynamism and his ability to bring out the best of ingredients in colorful and delicious recipes!
So I suggested to Patrick to follow me on a visual adventure via Nashi Images. And I asked Jesus to accompany me on this taste escapade.
Our respective sensibilities were put at the service of this project: highlighting Japanese sake but also an emblematic product of the Nouvelle-Aquitaine region through a journey between origin and creation.
I have spoken many times about Japanese sake and seafood. A perfect pairing. This is why we chose to work with oysters from the Arcachon Bay. Thank you to the Shellfish Farming Union for directing us…
We sailed with Roux Frères to Andernos to discover their oyster beds on the Banc d’Arguin facing the Dune du Pilat. A breathtaking landscape… which deserves a glass of refreshing sake on the deck of the plate. The taste of the sea spray, the salt on the lips, it brings a little something unique. It is the meeting of two cultural products with a strong link between man and nature… Passion drives them. Jean François and Alexandra Roux are fascinating.
So we took our traditional oysters out of the water and brought them back safely. There, Chef Jesus and Laura were waiting for us with their kitchen equipment to transform the oyster in the cabin… Authenticity assured.
On the program, fresh oyster tartare and its juice reduction with green apple and citrus zest and its Fukuoka persimmon vinaigrette but also a warm karaage-style panko oyster croquette with its world spice cream and lemon. Cold, hot, raw, cooked, crunchy, tangy, bitter, salty, spicy… Oysters can be cooked in many forms and are always delicious with Japanese sake.
Whether served on the deck of a boat with the glasses you have on hand, in its precious traditional glassware or in a classic stemmed glass, Japanese sake is a great ally for seafood. It attenuates the powerful flavors of the fish, highlights the iodine, accentuates the finesse of the oyster… Sweet, fresh, fruity, with its umami, it is the sensation of simple happiness.
Enjoy and don’t hesitate to leave a little comment under the video… We have chosen a format without words so that you can vibrate and create your own story. We wanted to speak from our hearts about Japanese sake and our region. However, words punctuate the video: nature, delicacy, tradition, passion, know-how, sharing… We hope this will touch you. Thank you for following this adventure: click here to watch the video.
We remind you that alcohol consumption should be done in moderation. And whether to drink or drive, you have to choose… However, you can share the video without moderation!
