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Gin/ Wilkinson Gin 47.5

​ or Kanomori Gin

​・Awa ban cha (Lactic fermented tea)

Cinnamon Cassia

Cayenne pepper

・Sea bream ara

Red wine

Two stage soy source

Hon Mirin


Kuro Moji ( Spice Bush )


Kyo Bancha





​・Sea Bream Ara



​・Ikkyuji Natto / Daitokuji Natto

Pickled Mustard Leaf

Tomato Puree

Coriander Seed Powder

Cumin Powder

Cinnamon Powder

Clove Powder

White Pepper Powder

Dry Sage Powder

Cayenne Pepper Powder

Paprika Powder

Blue Masa

Olive Oil



This cocktail is like mulled wine with dashi and Japanese herbs?

I often use "dashi" and Japanese ingredients. Japanese cooking is sometimes said like a subtraction, but my thinking of cocktail is like adding and multiplying. So the finished product is not like Japanese food.

To make stock, boil the sea bream head in red wine and add the aromas of Kyobancha, Kuro-moji, Houttuynia cordata, ginger, etc.

Speaking of fish, white wine is often more popular. But this one is boiled with soy sauce, so red wine goes well with sea bream

It's interesting because the taste is quite different depending on the preparation of sea bream. Grilled or Boiled?

I think it can be applied not only to sea bream but also to other fish soup stock, so please try it and explore.

Which type of red wine is the best? I tried many kinds, but each one was good.

But actually the most delicious combination was the red wine that i had forget about opened and left in the refrigerator for 1 year.


The snack is toco with keema curry made from meat that was scraped off from sea bream's bones and head .

#sea bream #soy source #mirin #kombu #kuro moji #ikkyuji natto #awa bancha #kyo bancha ####



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