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 second time, we posted OTSUMAMI recipe of Cream Cheese Cube RED. There is Cream Cheese Cube RED recipe as well, so please find from the link below;

https://ikki-sake.com/ikki-otsumami-recipe-cream-cheese-cube-green-cream-cheese-meets-japanese-sake-green-laver/

Please check out the video and find the recipe below;

[ikki OTSUMAMI recipe] Cream Cheese Cube RED

Ingredients

• Cream cheese 90g
• Mayonnaise 1.5 spoon
• Soy sauce 1 tea spoon
• Lemon Juice 1 tea spoon
• Mentaiko(spicy cod roe) 1/2
• Broccoli 1/2

Recipe

1. Slice cream cheese in cube
2. Cut off the bottom of broccoli and slice in 1/2
3. Use 1/2 of broccoli and cut into florets
4. Wash the broccoli and place into the plastic bowl
5. Microwave the broccoli at 600W for 1 minute
6. Cut cod roe in 1/2 and use only 1/2
7. Make a slit on the side and extract the eggs with the back of the knife
8. Put cod eggs, mayonnaise, soy sauce and lemon juice into the bow
9. Mix the ingredients
10. Put broccoli and sliced cheese into the same bowl
11. Mix them together

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.