Sake-Pairing Salmon and Dashi Rice &
Salmon / dashi rice / umeboshi / soy sauce / lichen / lumpfish caviar Chef: Kevin Wüthrich Restaurant: Dampfschiff Thun
Das passende Pairing
The fattiness and saltiness of the fish, enhances the sweetness and delicate saltiness of the sake. Floral, floral and fruity aromas coat the fish. The play of temperatures, the different textures brings an extra layer. Rice with dashi and lichen, the soy sauce enhance the sake's umami. The dish is made better by the sake and the sake is made even more elegant by the dish. The delicate salt flavours in the sake accompany the dish to the end. Umeboshi teases out even more fruit from the sake. The power combination of seaweed meringue with wasabi and caviar tickles the sweetness and prolongs the sake enormously. In addition, the spiciness brings a new level to the dish, which is balanced out with the sake. The iodine of the caviar goes perfectly with the umami.
