- Author: TOSHIRO KURODA
- Publisher: La Martinière
- Language: French
- Release date: 04/2013
- Number of pages: 216
- Dimensions: 29 x 22 cm
- Weight: 1520g
- Format: hardcover
- ISBN: 9782732456546
Sake is ancestral, some houses are 1000 years old! Our guide, Kuroda, offers us to discover a little known and incredibly rich universe. Produced from round rice, polished, fermented, then pasteurized, sake is still today elaborated according to a secular tradition.
Through an exceptional photographic report by Iris L. Sullivan, we enter for the first time into the greatest sake houses to better understand its nature and history. We discover the art of producing and tasting it, thanks to the advice of renowned oenologist Olivier Poussier, the world's best sommelier in 2000 and a sake specialist.
Great French chefs - Eric Briffard, Patrick Jeffroy, William Ledeuil - then give us their recipes for pairing tasty dishes with the best sake. Eel glazed with sansho, smoked charlotte apple, horseradish tofu; Marinated beef papaya green mango, sesame-sake condiment; Lemon cream, candied citrus fruits, sake jelly: a unique cookbook and culture!
The chefs participating in this book are culinary enthusiasts in search of the ultimate taste. Their encounter with Toshiro Kuroda is synonymous with curiosity, perfection and gourmet delight.
Toshiro Kuroda is above all an intellectual, a great traveler, a fine beak... a passionate person. Alternately economist, civil servant in a ministry, owner of a press agency, Toshiro Kuroda is a unique personality with an astonishing career. Since 2004, with his wife Sumiko, he has bought the Japanese gastronomic restaurant Issé (the canteen of his friend Kenzo), then opened two other restaurants and a grocery store-restaurant. An experienced Sakeologist, he now spends a lot of time communicating and spreading the word about sake.
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