Shochu is fast on the heels as sake as the made-in-Japan drink of choice. Made variously from rice, buckwheat, wheat, sweet potato or even corn, this traditional distilled liquor has delicious depth of flavour and is just at home mixed into a cocktail as it is poured over ice. Shochu also uses koji, a fermentation starter also used in soy sauce and miso, and the koji used (white, black or yellow) will affect shochu, changing the colour, flavour and aroma of the finished product. It’s been drunk for many years in Japan, but in the past few years has been enjoyed a distinct surge in popularity so there’s never been a better time to try it out. Check out where you can get your hands on a bottle or two, and serve with some traditional Japanese snacking dishes, as below, or use our recipe search function above to find more.
Listed below are the recipes that Eat-Japan recommends for the season.
This subtle and elegant dish showcases the delicate flavour of a much-loved Japanese staple, tofu.
A fragrantly simple way to enjoy autumn aubergines with a hint of heat from the chilli.
A firm favourite in bars and on barbeques. Simple, delicious and great with a cold beer.