Sold in 1 kg pack.
Background:
Kaki Mukimi, which translates to "shucked oysters" in Japanese, is the term used for oyster meat that has been removed from its shell. They are a popular seafood item in Japan and other parts of East Asia, enjoyed for their delicate flavor and versatility in cooking.
Kaki Mukimi is incredibly versatile and can be enjoyed in various ways. Oysters can be grilled on skewers for a smoky flavor. It can be coated in tempura batter and deep-fried for a crispy and light treat. Steaming is a gentle cooking method that preserves the oysters' delicate flavor. Oysters are a popular addition to Japanese hot pots like shabu-shabu and nabemono. Kaki Mukimi can be quickly stir-fried with vegetables and sauces for a quick and flavorful meal. It can also add a rich and umami flavor to soups and stews.
Flavor:
Kaki Mukimi has a delicate, sweet, and slightly briny flavor. The texture is tender and creamy with a slight chew.
Suggested Pairing:
If you're grilling your oysters with a simple teriyaki sauce, a Junmai or Honjozo can be a good choice. These sakes have a slightly richer body and earthier notes that can stand up to the grilled flavors. For wine, you can go a bit bolder with a Sauvignon Blanc or Chardonnay. These wines have higher acidity and richer fruit flavors that can match the intensity of the grilled dish.
For fried oysters, a sparkling sake like Koshu or a light and dry Junmai would be a good option. The bubbles in Koshu will help cut through the grease, while the dryness of Junmai will complement the savory flavors. A dry Riesling or a Pinot Noir Rosé would be good choices for fried oysters. The Riesling's acidity will cut through the grease, while the Pinot Noir Rosé's light fruitiness will complement the savory flavors.
A Namazake (unpasteurized sake) or a Ginjo would be perfect for steamed or poached oysters. These sakes have delicate flavors that will enhance the natural sweetness of the oysters. For wine, try a Chablis or an Albariño. These white wines have light floral and mineral notes that will complement the delicate flavors of the dish.
P1,850
Sold in 1 kg pack.
Background:
Kaki Mukimi, which translates to "shucked oysters" in Japanese, is the term used for oyster meat that has been removed from its shell. They are a popular seafood item in Japan and other parts of East Asia, enjoyed for their delicate flavor and versatility in cooking.
Kaki Mukimi is incredibly versatile and can be enjoyed in various ways. Oysters can be grilled on skewers for a smoky flavor. It can be coated in tempura batter and deep-fried for a crispy and light treat. Steaming is a gentle cooking method that preserves the oysters' delicate flavor. Oysters are a popular addition to Japanese hot pots like shabu-shabu and nabemono. Kaki Mukimi can be quickly stir-fried with vegetables and sauces for a quick and flavorful meal. It can also add a rich and umami flavor to soups and stews.
Flavor:
Kaki Mukimi has a delicate, sweet, and slightly briny flavor. The texture is tender and creamy with a slight chew.
Suggested Pairing:
If you're grilling your oysters with a simple teriyaki sauce, a Junmai or Honjozo can be a good choice. These sakes have a slightly richer body and earthier notes that can stand up to the grilled flavors. For wine, you can go a bit bolder with a Sauvignon Blanc or Chardonnay. These wines have higher acidity and richer fruit flavors that can match the intensity of the grilled dish.
For fried oysters, a sparkling sake like Koshu or a light and dry Junmai would be a good option. The bubbles in Koshu will help cut through the grease, while the dryness of Junmai will complement the savory flavors. A dry Riesling or a Pinot Noir Rosé would be good choices for fried oysters. The Riesling's acidity will cut through the grease, while the Pinot Noir Rosé's light fruitiness will complement the savory flavors.
A Namazake (unpasteurized sake) or a Ginjo would be perfect for steamed or poached oysters. These sakes have delicate flavors that will enhance the natural sweetness of the oysters. For wine, try a Chablis or an Albariño. These white wines have light floral and mineral notes that will complement the delicate flavors of the dish.
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