Explore the Hokuriku region through its culinary culture, is also to discover the production of sake. This western region, bordered by the Japan Sea and mountains, has cold and snowy winters. It is a very rich sake terroir, evidenced by the variety and the quality of products.
Three sake of this region are presented for tasting: Kawasemi, Tedorigawa Yamahai, Tedorigawa Daïginjo, with a series of traditional dishes to accompany them.
The specialties of Hokuriku region: furofuki (daikon, yuzu, miso), Ebisu Tamago (egg, agar jelly, and dashi) Jibuni (duck soup and vegetables cooked with dashi, soy sauce and sake).
Many thanks to Maison de la Culture du Japon à Paris, and to Tomoko Murakami.