Japanese food has a healthy image, but what I introduce you today, are juicy meats canned foods only. So I do not recommend you read it in the middle of the night…these are not for diet.
You must be a bit peckish again.
Today I’m going to introduce you canned foods that works well with Sake and red wine.
Toriniku to Jagaimo Kousou ni
“Toriniku” means chicken. “Jagaimo” means potatoes. “Kousou ni” means simmered with herbs.
This is just simmered chickens and potatoes with herbs, works well with red wine, taste is chicken based stocks… pretty good. This is for full bodied Sake.
“Gyutan” is the cow’s tongue, was originally foods thrown away by the U.S. military after the pacific war when Japanese didn’t have anything to eat.
Therefore, it may not be suitable for American tastes. I don’t know whether they eat Gyutan or not, but it’s one of the exclusive food now in Japan, though.
This texture is nice and firm,taste good cold, too.This is very works well with Sake. So, I appreciate for U.S. military, now.
“Buta” means pork. “Daikon” is a Japanese horse radish. This is simmered porks and daikon with thick Teriyaki sauce.
I wonder if this teriyaki sauce looks too sweet…🙁
I warmed it up and scattered some leeks over it, then it became a snack that matches well with Shochu more than Sake…it’s too rich for Sake.
Or a full-bodied Bordeaux wine, it goes well with it, may be.
Although, now is near 0:00AM, I am a bit hungry… Oh, I have canned foods for late-night-snack. I think them are good’s foods…I will introduce them next time.