東風吹かば

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.

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.

Kurozukuri is a type of salted squid enhanced with squid ink, known for its rich umami and deep flavor. Often enjoyed with sake.

Doburoku is a traditional Japanese unfiltered rice brew made by fermenting steamed rice, koji, and yeast without straining the mash. Unlike nigori sake, it is not pressed, resulting in a thick texture with stronger rice sweetness and umami.

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.

Monjayaki is a pan-fried batter dish from Tokyo’s downtown, different in origin from okonomiyaki. Its unique look may surprise foreigners, but its savory flavor pairs well with drinks.