英文文章轉做中文文章~日本食物

英文文章轉做中文文章~有關日本食物

第二篇:
Okada
Sachii Imamura believes in balance. She applies this principle to her careful selection of the 27 different sake varieties on Okada’s wine list, as well as her considered advice to guests about pairing Japan’s famous rice wine with food. As Macau’s only dedicated sake sommelier, Imamura is arguably the city’s chief expert on the drink. After years of training in Japan and working at some of New York’s Top Japanese restaurants and sake bars she is now sharing her expertise with guests at Okada.
According to Imamura, a complementary pairing is often one in which a contrast exists between the flavor or aroma, density and intensity of the sake and food. For example, dry sake can make on oily, fatty dish taste sweeter. Imamura’s sake pairings complement the menu’s flavors and give diners an appreciation of the intricacies of Japanese cuisine. Her philosophy dictates that the aromas and flavors of sake should support the ingredients and composition of a dish, not overpower them. For example, Dewazakura Omachi Junmai-Ginjo (MOP 600) has a delicate acidity and sweet flavor that combines well with the savoriness of Okada’s steamed abalone and kombu hot pot (MOP 1,280).
Okada’s tasting menu, which includes sushi and sashimi, tempura, teppanyaki and robatayaki dishes paired with sake, is an excellent introduction to the drink’s variations and subtleties and a lesson in the way it can enhance dishes (price varies monthly; around MOP 1,218 per person).