Taiwanese and Sake Pairing Experience
at Kubota Sake Bar in Shibuya, TOKYO
A lively pop-up food stand came to Kubota Sake Bar at this special event.“Taiwan Yatai (台湾屋台) Woo” has been steadily buzzing around the food fad-conscious among the street crowd. In a fun collaboration, Woo and the sake specialist of Kubota Sake Bar, Sui worked together to create a harmonious drink selection to complement modern Taiwanese cuisine.
The Taiwan-born chef, Woo is gaining popularity for home-style Taiwanese meals with her own modern twist. She has been touring as a guest chef to cook at cool spots around Tokyo and elsewhere such as special events with DJ music and arts, low-key restaurants, bars with unique concepts, and lifestyle-conscious farmer’s markets.
With its expressive use of spices and well-aged flavors, Taiwanese cuisine has many fans who have become addicted to it. In addition, it excels in its role as a superb accompaniment to alcoholic beverages.
At the Kubota Sake Bar, where diverse guests flock day after day, you’ll find another Taiwan native, Sui, the sake expert behind the counter. With an unwavering focus on sake considering its best temperature, she takes guests on a journey of taste transformation.
After all, the feedback on the match was positive as well: “I always thought sake goes best with Japanese cuisine and light flavors… I was proven wrong!”, “I am the Taiwanese, so I am impressive about how they match together,” and “Woo’s food is the best.”
As one said, “I am always happy to try new dishes and challenge my TASTE HABITS”, and we hope you too will experience the joy of a good pairing that you never imagined.
This is the full story.
1. An umami-packed cod soup,
flavored with the slight kick and sour note of fermented chili
Paired with
KUBOTA
SENJYU AKIAGARI
*only available in Japan
The starter is based on the idea of common Taiwanese pineapple soup. Woo made her own twist with fermented chili peppers to add tanginess and sourness to the flavor instead of pineapples. First, enjoy a sip of cod broth and sake separately. Then, add sake to the soup little by little and relish the change in flavor. The spiciness of chili in the soup was mellowed out by mixing sake on tongues. Also, ample umami of the Genshu - undiluted sake, KUBOTA SENJYU AKIAGARI developed a heavy mouthfeel as it mixed with the soup. The idea of mixing the two was an inspiring discovery that surprised many guests.
2. Shaoxing wine marinated chicken ham
Paired with
KUBOTA
MANJYU MUROKA
NAMAGENSHU
*only available in Japan
This appetizer pairing received one of the highest ratings among the guests. It is a well-known cold dish in Taiwan and China called drunken chicken. Its name comes from the process of marinating chicken in Shaoxing wine over time. The chicken ham turns out moist and juicy. Plenty of grated ginger, as well as star anise and cinnamon are important finishing touches. Sui picked KUBOTA MANJYU MUROKA NAMAGENSHU with a rich aroma, and smooth flavor of unfiltered, unpasteurized, undiluted sake. Woo agreed it for the pairing because she felt it shared something in common with the mouthfeel of Shaoxing wine. When both are paired, distinctive umami becomes harmonious and irresistible as one guest praised this pairing as “outstanding”.
3. Fermented garlic and Brussels sprouts
Paired with
KUBOTA SENJYU
GINJO NAMAGENSHU
*only available in Japan
Some guests said, “It was a nice discovery that Brussels sprouts adapt well also to Asian-style seasoning”. The salty and sweet garlic well-flavored sauce was soaked into each Brussels sprout leaf, and the shaved Parmesan cheese
topping added extra richness, while a squeeze of lemon tightened the taste. A winter-only freshly-made KUBOTA SENJYU GINJO NAMAGENSHU holds a robust flavor of unpasteurized, undiluted sake. Pairing the two with
their strong characters seems to create a synergy of umami in the mouth.
4. Beef and chive flower filled boiled dumpling
served with Szechuan peppercorn chili oil
Here comes the main dish. Dumplings, a staple of Taiwanese cuisine, are an essential part of Woo’s special course. The hand-made thick skin of boiled dumplings gave an extra chewy texture. It gently wrapped the juicy filling made with beef and chives. A hint of spicy chili oil and Sichuan pepper was a kick. The slightly numb tongue was mellowed by the salted plum-flavored warmed sake. This was where Sui’ s pairing truly shined.
5. Braised pork belly with salted sour plum
The eyes of guests lit up when the pork belly was served on the table. This enticing entree was the top-rated dish and pairing. Since it was simmered for a long time, the meat and fat stripes turned a moderately caramelized color. The secret to the savory sweetness of the meats, which oozed out the more you chew, comes from braising them with pickled honey plums. Traditional Yamahai brewing style’s KUBOTA HEKIJYU is refreshing, with sharp acidity, crispness, and light on the throat. It refreshed the mouthfeel of the aftertaste of meat well. Salted Chinese mustard vegetable underneath was a thoughtful garnish to bring a salty flavor change.
6. Steamed sticky rice in a Taiwanese style flavored with sesame oil
To finish off the meal a rice dish inspired by another beloved Asian dish, Chimaki was served. Wrapping the sticky rice in a green shiso leaf instead of a bamboo leaf is a unique touch to Woo. The rice contained rich flavors with a combination of shrimp, shiitake mushrooms, and chicken. The nutty aroma of sesame oil provided an appetizing feel and satisfaction. In the end, however, it was Sui’s great idea to bring bubbly sake that cut through the oil refreshingly and cleansed the palate. One of the satisfied guests remarked, “ KUBOTA SPARKLING was very subtle and nice as a sparking twist”. The colorful decoration of chrysanthemum petals and a shiso leaf like a tiny garden was tasteful and Woo’s attention to detail, and a happy ending to the event.
Lesley Woo (呉)
Pop-up Chef/producer/PR
instagram : @lesleywwu
Born in Taipei, Taiwan, and has lived in Tokyo for 6 years. She learned Taiwanese home cooking from her father in childhood. After moving to Japan, she became "food homesick" and decided to pursue a career in cooking. Currently based in Tokyo, introducing "Food by Woo," a new way to enjoy Taiwanese cuisine.
Sui ( 翠)
Manager of Kubota Sake Bar
instagram @sui_taiwan
Taiwan native, Sui's passion for Japanese sake knew no bounds, leading her to make Japan her base. If you want to hear her sake recommendations and pairing, just swing by the store and ask her in person!
Kubota Sake Bar
Shibuya PARCO, Floor B1
15-1 Udagawa-cho, Shibuya, Tokyo
03 6455 3975
www.kubota-sake-bar.com
Instagram @miraisakebar
EN