SAKE blog

 OTSUMAMI is one of the important elements in Japanese Sake and food culture. OTSUMAMI is a small dish like finger food or appetizer which people enjoy with Sake. Some people enjoy OTSUMAMI before main dishes, but some do not order main dishes and order several OTSUMAMI to enjoy Japanese Sake.

 ikki delivers information about how to cook OTSUMAMI in Japanese way through our YouTube channel. Please refer to the video we upload and find the new OTSUMAMI recipe for Japanese Sake which collaborate with your own culture!

 As a first time, we posted OTSUMAMI recipe of Tofu Ankake, bean curd with pork. Please check out the video and find the recipe below;

[ikki OTSUMAMI recipe] TOFU ANKAKE

Ingredients

• Bean curd 150g
• Minced pork 100g
• Green Onion 10g
• Garlic 1 piece
• Starch solved in water 1 spoon
• Sake 1 spoon
• Mirin 1 spoon
• Soy source 1 spoon
• Sesame oil 1 spoon
• Water 100ml

Recipe

1. Mince green onion
2. Grate garlic
3. Put a bit of sesame oil on the flying pan and spread
4. Put bean curd on the pan and make the surfaces(Top, bottom) nicely brown and make them rest
5. Put the rest of sesame oil on the source pan
6. Stir the pork until the color change
7. Add Sake, mirin, soy source, water and garlic and mix them
8. Make the fire weaker
9. Let it boil for 30 seconds
10. Add starch and mix
11. Slice the bean curd into 2cm cube
12. Put the bean curd on the plate
13. Pour the cooked pork on top
14. Decorate green onion on top

Author: Yutaro Kobayashi

President & CEO, Kobayashi Junzo Shoten Co., Ltd.

Based in Osaka, I lead Kobayashi Junzo Shoten, a sake wholesaler founded in 1890. Through the cultural richness of Japanese sake, my mission is to connect people and bring smiles to dining tables around the world.

While technology continues to make the world feel smaller, the stories and traditions behind sake brewing can easily fade into the background. I see my role as a bridge—sharing the passion of brewers, opening doors for new audiences, and delivering sake in a way that feels more approachable and relatable.

I enjoy visiting sake breweries, learning about new rice varieties and brewing techniques, and spending time with toji (master brewers) and kurabito (brewery workers) to experience the spirit of sake-making firsthand. On this blog, I’ll share those encounters, my personal insights, and tips to help you enjoy sake even more.

Thank you for reading, and I look forward to connecting with you.