You are currently viewing Sake, mirin and other animals  (Interview with Kinu Yukawa)

Sake, mirin and other animals (Interview with Kinu Yukawa)

A great interview about sake, cooking, mirin and other things with Kinu Yukawa. She is a Japanese chef and cookery teacher from Kobe, Japan, currently based in London. She ventured into the world of food early in life and fostered the basics of cooking from her grandmother. Later she trained in French cuisine at Ecole Ritz Escoffier Paris and traditional Japanese cuisine in Kyoto.

Don’t forget, Sugidama Podcast now has a sponsor, London Sake, an excellent online sake store. London Sake has one of the widest selections of premium and craft sake available online today. They deliver across the UK and Europe, and with over 100 sake from 25 breweries, there really is something for everyone.

Using simple online tasting notes and sensible, affordable food pairings they help you find the perfect sake without any of the fuss. Listeners of the podcast can get a 10% discount Listen to the episode to get the magical code! London Sake: making sake simple.

Episode’s Content:

  • Kinu Yukawa: introduction and the sake connection
  • Sake in Japanese cooking
  • Irisake
  • Cooking vs Normal Sake
  • Mirin
  • Sake and food pairing
  • Sake of the episode: Kasumitsuru Kimoto Junmai

Sake mentioned:
Kasumitsuru Kimoto Junmai
Kasumitsuru Sake Brewery
London Sake

Kinu Yukawa
Deliciously Japanese

Music used:
Wirklich Wichtig (CB 27) by Checkie Brown

Just Arround the World (Kielokaz ID 362) by KieLoKaz


Vocal: Svetlana


Alex is a London-based sake blogger, podcaster, IWC Sake judge and sake advocate. He is a publisher of the Sugidama Blog website and a host of the Sugidama Podcast. Alex has an International Kikisake-shi (Sake Specialist) qualification from SSI (Sake Service Institute). He sees his mission as expanding the awareness of Japanese sake among as many people as possible and helping the growing community of sake lovers to bring together beautiful Japanese sake and non-Japanese food as a way to build a better understanding between our cultures.

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