Shochu is one of Japan’s most popular alcoholic beverages. It is a distilled spirits that can be enjoyed before, during, and after meals.
Dora Tauzin, from France, reports on a popular type called Honkaku Shochu: its ingredients, distilling method, and history. The program also features Ryukyu Awamori, a beverage from Okinawa said to be Japan’s oldest distilled spirits.
In addition, Shochu advisor Kaori Haishi introduces recipes of dishes that go well with shochu.
Hello everybody ! I would like to make an announcement today: I will be the master of ceremony of a charity event for the NGO Médecins du Monde (Doctors of the World) on May 28th (Thursday) at the Residence of France (French Embassy). MdM dispatches medical staff (doctors, nurses etc.) around the world to perform medical support and all funds gathered during the event will be used to finance the medical support activities of MdM. I have to say that the party is not just a fundraising event but it is also a lot of fun! 25 or so of the best chefs of French cuisine in Tokyo will cook delicious meals, champagne and wines will be served etc.
If you are interested in joining us, please contact MdM. They will give you more details. firstname.lastname@example.org / 03-3585-6436 / www.mdm.or.jp .
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One of the surprises of this shooting, was to discover how Shochu matches very well with different kinds of food. And it is also so much fun do decide to drink it this way or that way according to the dish. And of course, to decide which Shochu to drink.
It can go with cuisine as diverse as white fish, meat, and spicy food but also with very elegant refined Japanese cuisine. Although I must say the best for me was the mariage between the dark pork meat Shabu Shabu prepared in a divine way by the master… and the Imo-Shochu Oyuwari (with hot water). Excellent!
But I am French!! And to my great pleasure, Shochu and Awamori can match also with some cheese such as Brie or camembert. A “fromage avec Shochu”, that could be a good new trend in Paris!
It goes also very well with a quiche Lorraine or some mushrooms. In these cases, it is better to drink it straight, but at a cold temperature. Bon appétit!
After this shooting, I became a real fan of Shochu and now I drink it regularly, mainly on the rocks.