INFORMATION

As the recommended menus from around the country compete for FooDrinpic,
A project in which professionals give advice on recommended foods from around the region, aiming to reach the pinnacle of deliciousness.
That's "Hiroshima Iron Man Goes!"
The second event was held in Shobara City in November 2024.

The person who polished Shobara City's "oshishoku" was
The creative restaurant "avenir town MIRAINO-MACHI" in the same city
"The owner and chef of "Avenir Town Mirainomachi" is Mizuhashi Satoshi.
Mizuhashi's idea was to use plenty of ingredients from Shobara City,
This is a creative bento box designed to be paired with local sake provided by a local sake brewery.
In this initiative, the bento main dish will be "the legendary prefecture's Wagyu beef."
We tried pairing a dish made with "Hiba beef" with local sake.
We invited Hiroshima's leading experts on pairing to explore the further possibilities of this refined dish.

And the "Iron Man of Hiroshima" invited this time was,
Kawasaki Kenta is a sommelier at Wine Bar RAY in Naka-ku, Hiroshima.
Kawasaki, originally from Hiroshima Prefecture, is a self-taught wine brewer.
He currently serves as the branch manager of the Hiroshima branch of the Japan Sommelier Association, a general incorporated association.
He works as a wine school instructor and consultant,
We are also actively involved in planning wine events.
It has made a significant contribution to the development of Hiroshima's wine culture.

Kawasaki is just as passionate about sake as he is about wine.
He obtained the "JSA Sake Diploma" certified by the Japan Sommelier Association.
We are also devoting ourselves to exploring Japanese sake.
For this project, he utilized his extensive knowledge and experience and approached it with great passion.

The first thing we did was to learn about the ingredients. Representatives from the four sake breweries in Shobara City were:
With Yuki Tanimoto of Kasui Shuzo Co., Ltd.
Mr. Shuzo Yamamoto from Hiba Bijin Sake Brewery Co., Ltd. took the stage.
The two speakers gave us detailed information about the history of each brewery and the characteristics of their representative brands.


Prior to the pairing, Kawasaki Kenta held a seminar on the appeal of sake pairing and the characteristics of Shobara City's sake breweries.
Kawasaki emphasized that in Hiroshima Prefecture, where soft water brewing is the norm, Shobara's local sake is brewed with medium-hard to hard water.
He then went on to explain how Shobara sake's unique umami flavor and sharpness make it ideal for pairing with Wagyu beef dishes, further raising the participants' expectations.


For the pairing, three dishes using Hiba beef were served.
The first is grilled Hiba beef thigh, planned as the main dish of the creative bento.
The second was provided at the "11th Hiroshima Prefectural Livestock Exhibition Commemorative Forum" held on November 27th after the event.
"Hiba beef thigh sable" made with herbs and cheese.
The third dish is "Seasonal vegetables and Hiba beef round meat carpaccio," which was newly developed for this project.
All dishes were made with Hiba beef thigh meat.
Chef Kawasaki carefully analyzes the characteristics of the ingredients and seasonings used for each dish and pairs them with different sake.
The reasons for selecting each sake were also explained in a seminar format.
The seminar was well received and generated deep interest and enthusiasm from the participants.

At the end of the event, there was a talk session by Mr. Kawasaki, Mr. Mizuhashi, and a representative from the sake brewery.
Mr. Kawasaki looked relieved that the pairing was successful and that the participants enjoyed themselves.
Finally, he said with a smile, "I was reminded once again that local ingredients and alcohol naturally blend together."
Mizuhashi spoke of his joy at being able to experience new possibilities in pairing sake with Western food, and said,
He showed his enthusiasm by saying, "I would like to create dishes that will complement the flavor of sake."
The brewery staff also expressed their joy at the new possibilities that have been opened up for local sake.
"I want more people to enjoy the charm of Shobara's ingredients and local sake," he commented.

Finally, Mizuhashi said, "Through this project, I would like to reconsider Hiba beef dishes to accompany the main dish.
On top of that, I want to give it my all at the fall "FooDrinpic HIROSHIMA 12" finals to be held on December 4th."
The meeting concluded with great success.

Foodrinpic Polishing Project ~ HibaBeef x Sake Edition

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The pair you thought ofThe ring is here!

① Hiba beef thigh meatLil × Kasui Brewery Hanging pressed pure rice unfilteredRaw raw sake
Grilled Hiba beefWhat enhances the flavorA pure sake with a strong umami flavorRice wine.
A rare piece of hanging sakeBooks are the main dish.Adding a sense of dignity to theYes.
The richness of meat and the sweetness of undiluted sakeA luxurious combination ofEnjoy the tasteSai.

② Hiba beef thighBre × Miwa Sake Brewery Shinrai Autumn Freshand Junmaishu
A dish full of creativityModern Kimoto BrewingChoose a Junmai sake from.
The soft texture of the food, the mellowness of sakeThe textures are perfectly balanced..
In addition, the raw fermentationThe effect of specific lactic acid bacteriaIt also pairs perfectly with cheese.It's a group!

3) Seasonal vegetables and Hiba beefThigh Carpaccio × Hiba Bijin Sake Brewery BookBrewing
For simple cold dishes,The sharp Honjozo is the best.Strike match.
Delicious meat and seasonal vegetablesThe bittersweetness ofThe sake complements it beautifully.You.
With a light taste,Enjoy the sense of unity with reasonPlease try it.
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