1 bottle (720 ml or 24 ounces) premium (daiginjo or ginjo) sake Zest of 2 limes or 2 oranges ½ cup fresh-squeezed lime or orange juice 2 teaspoons simple syrup (made by boiling 1 part sugar to 2 parts ...

Tear mint sprig and drop into a cocktail shaker. Add 4 cucumber slices and simple syrup. Hand-press with a muddler. Add vodka, sake and lime juice. Fill shaker with ice, and shake vigorously for 6 ...

The best new idea in cocktails for spring -- fruit-infused sake -- is all about freshness. Take a spirit with a short (two-week) shelf life, infuse the freshest fruits in it, and the result is ...

In anticipation of Seattle magazine’s second annual Pop! Bubbles & Seafood event on Saturday, February 20, at McCaw Hall, this week’s recipe comes from Capitol Hill’s traditional Japanese eatery Naka.

Steamed chicken is not the kind of dish that makes my mouth water. It sounds like bland diet food, better spoon-fed to someone feeling under the weather. But recently I came across a recipe for ...

These Sake Steamed Clams represent Ima's simple, but flavorful way of pairing ingredients. In this dish, use Manila clams if you can get them, or substitute Littleneck clams. Sometimes they are sold ...

You might have tried sake, Japan’s rice wine, but have you ever tried raw sake? This class will introduce you to the world of nama sake, an unpasteurized (or just ...

A staple in Japanese cooking, miso is a paste made from fermented soy beans. There are several varieties available and each has a unique flavor profile rich in umami. Here, white miso is paired with ...

Sake is a Japanese rice wine, and it teams very well with seafood. Throw in fresh herbs and zingy ginger, and this quick clam recipe makes a fast and refreshing light meal. serves In a large, hot ...