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| Asian Senses: Pairing Sake and Food |
| Joyce Wang |
| 11/28/09 |
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On Saturday, NAAAP Houston held its first Asian Senses luncheon at Kenzo Sushi Bistro in Katy, Texas. The meal consisted of four courses, and each course was specifically paired with a particular type of cold sake. The first course was a Mixed Greens Salad with Yuzu Vinagrette paired with the Moonstone Asian Pear Sake. The Moonstone Asian Pear Sake possess a lush aroma of the Asian Pear Apple, the creamy body with pear flavors and hint of sweetness paired perfectly with light acidity of the salad. Second course was Tuna Tartare and Albacore Tataki paired with the Sho Chiku Bai Nigori Sake. The coarsely filtered Nigori Sake is sweet and balances well with the spiciness of the Tuna Tartare and Albacore Tataki. The third course of Pan Seared Scallop with a Petit Filet Mignon took a step away from Asian foods thought it was still paired with a sake. The Ichishimi Silk Deluxe Sake was light and silky with a mild sweetness laced with good acidity. It possessed notes of honeydew melon and cucumber made it a perfect balance to Wasabi Cream that topped the Seared Scallop and Petit Filet Mignon. Lastly, every great meal ends with a great dessert: Bag of Treats was paired with the Zipang Sparkling Sake. Cracking open the Bag of Treats and out spills gooey chocolate and what better way to go with this luscious dessert than the Zipang, the sweet carbonated sake.
Everyone who attended enjoyed the refreshing meal, a contrast to all the heavy Thanksgiving foods from the week. New friends were made and old friend bonded over lunch and sake. Thanks to the success and support of NAAAP Houston members, keep an eye out for our next Asian Senses Luncheon!
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