Japanese beer

I took photos some of Japanese beers that I like recently. The left beer was reproduced as a lager beer for a limited time. It's made in Meiji era. There are the beer made in Taishou era as well, but I prefer the Meiji beer. The right beer was a ale beer released these years. This beer is fruity. I'm glad that some Japanese beer companies can make the beer like this.

risoni

I've eaten a plate of risoni pasta with simmered shirasu(tiny fish) and broccoli sauce tonight. The beer was vedett, which is made in the same company as duvel. It's different from duvel and lighter taste. I liked it too.

and these photos below are what I cooked and drunk recently. I forgot to upload the photos. tomato sauce with brown butter and black pepper, onion sauce(this is very simple and nice. I found the recipe on a magazine.), and Grolsch premium weizen(I used to like grolsch amber).

boire tue

a unique label. but This wine wasn't that dangerous. It's easy to drink and taste nice. In a way, It could be dangerous, Because, perhaps, people would tend to drink much more than usual. Before open the wine, I drunk a can of Japanese beer, Edelpils. This beer was limited beer, and taste nice. By the way, Tonight pasta was alio olio peperoncini with shirasu(Japanese boiled tiny fish).

Edelweiss snow fresh.

It was the first time to drink this nice herbal(more likely flowery) beer, made by Australia. Edelweiss is the national flower of AustraliaAustria.

nagisa beer

I've had pasta with a Japanese beer. nagisa means beach in Japanese and it is also the name of my niece. the pasta sauce was ragu with bamboo shoots.

Palm royal

I've drunk a belgium beer tonight. It's said that this beer has been produced as a birthday present of the beer owner since 2003. It's nice balanced and good flavor.

tonight meal

I've enjoyed dinner tonight because I have a day off tomorrow.
Duinen dubbel, It's not bad all, but not so good.





the pasta sauce was made with Komatsuna and Shirasu. This is one of my favorite.




after dinner, I sipped a sake, Kuroushi. I think it's stronger than usual. nice balanced. I think that I should try Atsukan(warmed sake).



The cigar was Sancho Panza. It was the first time to puff it. and I liked this. It's inexpensive and nice balanced.

villers trippel

It's the first time to drink this beer. It tastes fruity and hoppy. It's not so strong, and nice balanced. Not bad. I drunk it with pasta. the pasta sauce was pork meat sauce with cabbage, raizins, and dried porcini mushroom. I didn't add water, only the liquid soaking porcini and the moisture of cabbage. I added little balsamic.

westmalle

I've drunk a Belgium beer tonight, Westmalle, Dubbel. It's a nice balanced beer. amber color and nice bitter taste. Silicon cork is getting popular in these years.

beer in the daytime

Today is a holiday in Japan. So that, I'm lazing in my room with beer and some foods. Today's beer was Palm, a Belgium beer. It tastes fruity(little berry) and light alcohol. and the food was pita bread with sausage and curry(simmer with lentil, corn, and some raisin). It was a cozy brunch.

kiriboshi daikon

Kiriboshi daikon is one of popular Japanese dried vegetables. It's a dried shredded daikon radish. People soak it with water for 10 or 20min, and usually use it as simmered dish(Nimono) or salad(sunomono). This product is produced in cold winter. I cooked sunomono with it tonight. I mixed it with carrot, and cut kombu(edible kelp cut tangle). and I boiled down the water that kiriboshi daikon soaked. it become sweeter, because, this daikon includes sweetness. You know, Champagne is added some sugar to go second fermentation. that sugar is made from ond of Daikon. Didn't you know that? I've been told this by champagne winery. Anyway, the liquid became sweeter. and I added su(Japanese vinegar), mirin, nam pla, and Szechuan hot bean paste in the liquid. and I made sure that this sauce tastes okay, and I dressed with it.

I also cooked simmered livers and gizzard with soy-sauce, sake, mirin, and water. and I added little balsamic vinegar.



Tonight drink was Belgian beer, Leff Brune Bruin. Yeah, I knew I loved this beer!

weekday meals

Those photos are what I ate and drunk this week. The rose wine(the right edge photo) was nice. This rose shouldn't be chilled as the same as white. the pasta(the third photo form the left) was kinda pepperoncino with some leaves and shirasu(tiny boiled fish). the left edge was mini petit tortilla, and the ingredient were potato, haricot beans, squash, genovese paste, and parmigiano cheese.

beans and sosages

Tonight, I ate simmered beans, carrot, salted pork, and sausages. the salad was tomato, spinach, and mushroom. Just dressed with salt, pepper, olive oil, and vineger. It's simple salad. Of course, I drunk belgian beer. Chimay. The red label tastes mild and nice cherry flavor. a cozy dinner.

sunday brunch

I've cooked a stir-fry with bigger shrimps, celery, sora-mame(broad beans), and nobiru(one of wild vegetable in Spring). I used olive oil, garlic, red pepper, white wine for this. it's a dish for bread, not rice. a nice meal in a nice day of Spring. And I had a nice brunch with beer too. I liked that! Nobiru is a wild vegetable in Spring of Japan. it tastes like green onion. people eat some of the spring wild vegetables like this with sumiso sauce, which is based rice vinegar, miso, and sugar. You can use this sauce with vegetable and seafood too. Well, I'm gonna take a nap from now. Yawn.

rochefort

Rochefort No6, One of Trappistes beers. This beer tastes fruity, light taste. and I ate a pasta with it. The pasta was pork ragu with takenoko(bamboo shoots) and fennel seeds.