Persian Cuisine (Middle Eastern) and Sake Experience
at KONTACTO EAST STUDIO in Nishiazabu, TOKYO
In the heart of the Middle East, what is now Iran has long been known as Persia. Historically the route along the Silk Road connected Persia and Japan, a journey which took many months. What could be more surprising than to have Persian food and Japanese sake, shaped by centuries and sourced almost on the opposite side of the globe, on the same table? This question was the start of the day's event.
Maria Nakata, a specialist in Persian cuisine, describes its charm this way, “Iran's landmass is about four times the size of Japan. With different races, tastes, and specialties varying across the east, west, north, and south, the distinct characteristics of Persian cuisine emerge. Northern Iran, being close to the Caspian Sea, offers flavors familiar to the Japanese palate, such as grilled freshwater fish sandwiched between rice, creating a taste that resonates with many Japanese.”
In contrast to the bold, spicy flavors found in many other Middle Eastern countries, Persian cuisine tends to feature a mild seasoning centered around herbs, fragrant spices, and salt.
She added, “Persian cuisine uses ingredients that do not appear in Japanese cuisine, such as mint, cherries, pomegranates, oranges, and many other fruits. Yogurt, sheep's feta cheese, lots of legumes, and even beautiful rose petals are used in rice and meat dishes.”
Expectations were high for the matching of ingredients that have an affinity with Japanese food and that arouse curiosity. As expected, this meeting was booked up immediately after its announcement.
In experiencing an unfamiliar match with sake, "I didn't know sake could be paired with Persian food,” says a guest who just moved to Japan from the United States, who drinks whiskey regularly. Another guest from Singapore who has lived in Japan for more than 10 years seemed to find a new pleasure and exclaimed, "I am really impressed that sake can pair so well with Persian cuisine. It motivates me to drink more sake when having other cuisines. I would like to try more cuisines with sake!”
Here is the full story.
The First Plate
1.Three Appetizers
“This appetizer was made with three different kinds of pastes on a baguette made of locally grown wheat. KUBOTA SUIJYU is a distinctly refreshing sake, so I matched it with the richly flavored pastes.” says Nakata. A guest from Singapore agreed and said “ KUBOTA SUIJYU really goes well with the appetizers as it is very crisp.”
- Olive and Liver Paste(right)
White liver of chicken from Gunma. Olives on top of it. A guest from Australia who drinks beer or wine usually said, “I am surprised KUBOTA SUIJYU goes well with liver paste.”
- Plum and Walnut Paste with Apricot Jam on top(middle)
“Plums are used in various forms in Persian cuisine, such as pickled in vinegar, as hummus, or dried as prunes,” says Nakata. A guest from the U.S. enjoyed it and said, “The apricot went well with the light sweet flavor of KUBOTA SUIJYU.”
- Hummus Chickpea Paste(left)
“Chickpea hummus is made with garlic, lemon, and olive oil,” says Nakata. A guest from Australia says, “There was a variety of flavors that all paired well with KUBOTA SUIJYU.”
2.Pork Grilled with Lemon Grass
Nakata explains, “In the northern regions, where Catholic communities thrive, some people do consume pork. However, Persian cuisine, in general, doesn't prominently feature pork. For an event where sake is served, anticipating that Muslim guests might abstain, I made a special addition of pork belly. The pork was seasoned with a blend of cloves, cardamom, chili, and turmeric, then slow-grilled in the oven for over an hour until it became tender. Lemongrass, known for its digestive benefits, was decorated on top. The resulting dish consisted of layers of meat with feta cheese in between, creating a flavorful and substantial offering. To complement the richness, we selected the clean and crisp KUBOTA SENJYU GINJO.” A guest from France said, “It was perfect,” Another guest from the U.S. commented, “Flavors complimented each other very nicely and most memorably.”
The Second Plate
3.Grilled Lamb with Aromatic Paste
Here comes the most popular combination among guests. “It’s one of the Northern Iran home-style meals featuring sliced shoulder loin of lamb marinated in spices and pan-fried. The sauce made with cilantro and green chili is key. The delightful match of lamb and figs prompted me to serve it alongside dried figs,” says Nakata. A bed of purple cabbage and yellow cherry tomatoes completed the dazzling dish. A guest from the U.S. commented, “Bold flavors from the spiced meat paired well with the bright fruit-forwardness of the KUBOTA JUNMAI DAIGINJO.” A guest from France said, “A perfect fit. I like to add sweetness to the meat, but not too much. It has to be subtle.” A guest from Colombia said, “Spiciness completes perfectly with the fruity refreshing taste of KUBOTA JUNMAI DAIGINJO.”
4.Grilled Fish Wrapped in Grape Vine Leaves
Nakata explained, “For this meal, instead of basmati rice (frequently used in Persian cuisine), jasmine rice is mixed with fresh dill, topped with lightly seared sea bream, and wrapped in grape leaves like hand-rolled sushi. In Persian cuisine, grape leaves are habitually consumed. It is the country of origin of grapes and consumed frequently, such as in Dolmeh, a dish of minced meat, rice, and other ingredients wrapped in grape leaves and stewed together." The guest from the U.S., who usually drinks lemon sour most of the time, rated the match of the rice dish and KUBOTA HEKIJYU, which has a robust and bold earthy flavor as his favorite, saying it was “very good!”
KONTACTO EAST STUDIO
2-25-11 Nishiazabu, Minato-ku, Tokyo
https://kontacto.jp/
Instagram @kontactoeast
Born in Tehran in 1974 and raised in Nagasaki. While dining around the table with her close friends, she launched "Repas de Maria" in 2015 and started her career as a Persian (Middle Eastern) chef. She specializes in Persian home cooking & West Asian mixed flavors inherited from her grandmother by her mother who married into Iran. She offers catering, cooking classes, and recipe development, focusing on health-conscious dishes incorporating beans, vegetables, spices, and herbs. Her popular Persian cooking classes are held regularly at KONTACTO EAST STUDIO and reservations are required.
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