Profile

Monica Samuels

I love sake

  • Website
  • Location: NYC
  • Favorite foods: sushi, esp sea urchin, salmon roe, shad, sardine; korean, esp sundubu, kimchi jigae, kalbi; meatballs with tons of spicy red sauce; ma po tofu; anything spicy/garlicky/fishy
  • Last bite on earth: black linguine with frutti di mare from Frank restaurant on 2nd ave

Sunday Brunch: Tamago Gohan

My mom always made this for me when I was sick, and it's still my favorite breakfast ever! I like to steam a little spinach on top of the rice just before it's done cooking and stir it in with the egg.

Sake School: How to Taste Sake

Hi Big Pete, that was actually a typo, meant to say "uwadachi-ka," term for 'initial fragrance'; I've heard it referred to by many sake tasters, and it's in romanji in Philip Harper's "Book of Sake: A Connoisseur's Guide." Thanks!

Sake School: Misconceptions About Sake

Thank you for all the comments!! A general rule for temperature to serve sake is to serve fruitier, floral style sakes, as well as nigori and nama (unpasteurized) sakes chilled, similar temperature that you would enjoy a white wine. If you like to drink warm sake, look for earthier sturdier sakes, honjozo and kimoto/yamahai styles are often excellent warm. The best method for warming sake is to submerge the vessel in hot water so it is gently warmed from the outside. We are lucky to have hundreds of sakes available in the US - I will include recommendations in some of the following posts!

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