Art & Design

A Marriage of Miso and Sake: Sake and Miso Canapé Tasting

9 June 2016, London

Sake, Japanese rice wine, is made from four ingredients: rice, koji, yeast and water, ideally consumed within one to two years of bottling. Sake has a mild taste with light acidity, bitterness or astringency, and is also low in calories. Most types of sake contain around 15-16% of alcohol.


For this special tasting, we will prepare sake from Okayama Prefecture which boasts earthy, rich and deep flavours. Honeyed malt, rich creamy flavours underpin Okayama sake, but there are also zesty fruit notes to be found in some of their creations. Like wine, sake has distinctive regional characteristics and each sake brewery has its own quintessential flavour.


Miso is an essential ingredient for miso soup, but it can also be used as a condiment for cooking meat, fish and vegetables. It is a cultured and fermented product made of soy beans and is said to be effective in treating some forms of cancer, heart disease and reducing the possibility of developing stomach ulcers.


For this event, we will show you some recipes to go with sake using miso and other ingredients, so that you can try cooking with miso at home!


This event is supported by Gozenshu Kuramoto Tsuji-honten in Okayama and TENGU SAKE in London.


This event is free but booking is essential. Places can be booked at:

9 June 2016, 6.00pm
Daiwa Foundation Japan House, 13/14 Cornwall Terrace, Outer Circle, London NW1 4QP

Tel:020 7486 4348

The Daiwa Anglo-Japanese Foundation