Quick and easy dishes for your saké party!

Iwashi, (sardines), is commonly eaten raw, grilled, fried or simmered in Japan. The fish is rich in omega-3 fatty acids, vitamin D, calcium, and vitamin B12, while extremely low in contaminants such as mercury. Iwashi can be locally caught off the Pacific coast of the United States.

Japanese pumpkin, also known as kabocha squash, has a dark green skin with orange color inside. It has an exceptional naturally sweet flavor, even sweeter than butternut squash. By cooking slowly “nimono style, “ skin part, which is very nutritious can be also eaten.

Nimono (literally “simmered food”) has a long tradition as a family favorite in Japan. It is typically made with root crops or fish as the main ingredient.