- #Acquired taste
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泡盛
Awamori is a distilled spirit unique to Okinawa, fermented with black koji mold. It has a high alcohol content and is often aged into “kusu,” or old liquor. It can be enjoyed on the rocks, with water, or in cocktails.
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あん肝
Ankimo is steamed monkfish liver, known as the “foie gras of the sea” for its rich flavor and creamy texture. It is often enjoyed as a sake appetizer.
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黒造り
Kurozukuri is a type of salted squid enhanced with squid ink, known for its rich umami and deep flavor. Often enjoyed with sake.
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酒盗
Shutou is a strongly flavored Japanese delicacy made by fermenting bonito entrails with salt and rice malt. While similar to shiokara, it is less salty and has a richer, more complex umami. It is said to be “so good it makes you steal sake.”
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納豆
Natto is a traditional Japanese food made from fermented soybeans. It is known for its sticky texture, stringiness, and strong smell. Commonly considered healthy and eaten for breakfast in Japan.
