Feb. 12
No Wine Day
Feb. 13
Today’s dinner is Oden.
When I cooked Oden, it’s difficult to choose a wine, so I’m always at a loss.
If it’s a white wine with a strong acid that I like, it doesn’t seem to go well with the flavor of the oden ingredients, and it doesn’t seem to go well with the astringency of red wine.
Is it rose?
I thought about it, and suddenly chose Kobe Reserva Cabernet Sauvignon Clairet.
I felt mild acidity, subtle sweetness and pleasant tannins. The soy sauce and mirin-based broth and the aroma of Cabernet with the presence of Kobe wine go surprisingly well.
It’s also a nice touch for my favorite Chikwabu.
The second bottle was Japan sake.
Miyagi Ichinokura special Junmai Sake.
After all, Japan Sake is good for oden.
Oh, yes, before Oden, I also had Hirame Sashimi and Aji-Tataki.
