Sake To Me: Sake Bewitches The Spirit World

Last Friday chef Wylie Dufresne debuted a sweet potato soup at his restaurant wd-50 in Manhattan. In addition to the tuber, the heady mix contained coconut and pistachio. And for good measure, sake lees - also known as sake kasu - which are the sediment-like remains of the sake-brewing process.

Topics:  wylie dufresne   manhattan   sake   
BING NEWS:
  • Why award-winning Taiwanese sake maker wants to share his ideas with Japan’s breweries
    An award-winning Taiwanese sake maker has expressed eagerness to cooperate with Japanese sake breweries and share fresh perspectives that he believes could benefit them. Chiang Wei, a Taipei sake ...
    09/3/2024 - 6:14 am | View Link
  • London’s top sake spots
    Sake, Japan’s celebrated fermented rice drink, dates back over 2,000 years and is a key part of the country’s regional and cultural heritage. Following the explosion of interest in Japanese ...
    08/26/2024 - 1:00 pm | View Link
  • New Bay St. Louis restaurant offers Asian fusion like no other on the Mississippi Coast
    Toro Sushi & Sake is the brainchild of brothers Jourdan and Field Nicaud, who hired executive chef Lauren Joffrion to create a one-of-a-kind menu that focuses on flavor, unique pairings and family ...
    08/22/2024 - 12:59 pm | View Link
  • Auckland Restaurant Review: Sake Bar Kome In Commercial Bay Takes A ‘Bit Of Everything’ Approach To Japanese Food
    We’d been stuck with what to order and, with little guidance forthcoming, had opted for a signature cocktail and a sparkling sake ... shochu (a clear spirit) with a citrusy Japanese soft ...
    08/19/2024 - 1:01 pm | View Link
  • Sake brewers toast big rise in global sales
    Sales of sake have been further squeezed by the continuing popularity of a spirit called shochu, plus whisky, wine and "highballs" - canned drinks that mix either fruits or whisky with fizzy water.
    02/28/2023 - 11:00 am | View Link
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