In this series, we ask chefs to create a recipe using fresh produce from a local farmer. Let the chefs of Japan inspire you to be adventurous and creative in the kitchen, and get to know local producers and produce with this new take on farm-to-table dining.
This traditional spiced sake is sipped for good health during New Year celebrations.
“Japan has always had a culture of distilled spirits, which made it open for foreign distilled spirits,” says Kashiwagi, a sales representative for Kozue gin, from Wakayama prefecture.
Misa Murata of Verseau herb specialist, creates a modern otoso recipe using local ingredients.
Served in a shot glass, but don’t down it like a shot.