The crisp clean taste of purity
Most beer in Japan is intended to be enjoyed with food, and Kirin Ichiban is no exception. It is the only beer in the world to be brewed using the ‘First Press’ method, using a single, unadulterated ingredient: 100% malt. That’s why it’s called Ichiban, meaning ‘first’ and ‘best’ in Japanese. The malt is pressed once only to create a uniquebeer that’s rich in flavour, yet crisp and pure every time, for a taste found nowhere else in the world. Kirin Ichiban isn’t like most beers. It’s beer at its purest, and deserves to be served with delicious dishes that showcase its refreshing taste.
- 1l dashi (be adventurous and make your own or you can purchase a powdered form)
- 25g unsalted butter, cubed
- 2 tbsp white onion, finely chopped
- 1 tsp ginger, grated
- 1 tsp garlic, grated
- 1kg small clams, cleaned with cold running water
- 60ml sake
- 2 x 200g packs of fresh fat udon noodles, rinsed with cold running water
- 1 tsp Korean chili powder
- 1 tsp sansho pepper
- 30g Parmesan cheese
- Dried bonito flakes, to garnish
- Gently heat the dashi over a low heat.
- In a separate, deep saucepan, gently heat the butter. Once the butter is foaming, add the onion, ginger, and garlic and cook for 30 seconds.
- Add the clams and toss gently for 30 seconds. Add the sake and a small ladle of the hot dashi. Cover the pan and cook for 4 min.
- While this is cooking, add the noodles to the remaining dashi.
- Lift the cover, check that all of the clams are open and stir gently. Add another small ladle of the dashi to the clams.
- Strain the noodles, add them directly to the clams, and stir gently together.
- Season with the Korean chili powder and the sansho pepper. Stir again gently.
- Place the noodles and clams in a large, deep serving dish. Grate the Parmesan cheese over the dish and top with a light sprinkling of dried bonito flakes.
A taste of East Asia at Kojawan
The crisp, pure taste of Kirin Ichiban pairs well with almost any cuisine, but is a particularly good match with the sort of dishes served in Japanese izakaya, or casual restaurants. That means finger foods and sharing dishes that are spicy, salty, umami-rich, and deliciously moreish. You’ll find plenty of dishes to complement Kirin Ichiban on the menu at the newly opened Kojawan, an izakaya-style restaurant in Edgware, London, inspired by the vibrant cultural, artistic, and culinary crosspollination across the capitals of East Asia. Kojawan breaks every possible rule about how Asian dining should taste, look, and feel. This exciting restaurant is conceived as a deliberate hybrid of genres, showcasing urban Asia like never before with references to science fiction, K-Pop video, and hip art.
WHERE TO BUY
Available at Japanese/Oriental grocery stores. Also available at certain Japanese restaurants. Click here for buyer contacts.