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Tips from Japanese cuisine JAPAN : Sashimi

German wines have a natural advantage when it comes to entering into perfect harmony with selected Asian dishes. With a lighter alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in the case of red grape varieties, they are a perfect match for a wide range of styles of Asian cuisine.

  • 200g Tuna Sashimi
  • 200g-250g Squid sashimi
  • 8 Blätter Green Shiso
  • 10g Spice (garnish, white radish sprouts, etc.)
  • 10g Soy sauce, wasabi
  • 1,5 EL Soy sauce
  • 1 EL Red wine
  • 1 TL Olive oil

 

PREPARATION

 

1. Mix the sauce in a sandwich bag (ziplock). Put the tuna in it, remove any air, seal and leave it in the refrigerator for 12 hours or overnight.

 

2. Make a thin cut of about 2 mm on one surface of squid. Turn it over and place green shiso on the front. Roll up from the front and cut into pieces for easy eating.

 

3. Dry the tuna with a paper towel and cut into bite-sized pieces.

 

4. Serve tuna and squid with condiments, soy and wasabi.

  • Pinot Blanc (trocken)
  • Silvaner (trocken)
  • Spätburgunder / Pinot Noir (trocken)
  • Pinot Blanc (halbtrocken & feinherb)
  • Silvaner (halbtrocken & feinherb)
  • Spätburgunder / Pinot Noir (halbtrocken & feinherb)

 

Wineries Wineries in the area

  • Britzingen Winzergenossenschaft

  • Bio-Weinbau Anja Stritzinger

  • Winery Dax -Vinotheque

  • Varietal Portugieser Portugieser is considered to be an uncomplicated and fresh wine by the glass.

    Portugieser

  • Varietal Merlot Merlot is one of the most popular red wine varieties in the world.

    Merlot

  • Varietal Pinot Blanc Elegant Pinot Blancs, vinified dry, with fresh acidity and fine fruit are ideal menu wines, but also light summer wines.

    Weißburgunder