Japanese Cuisine and Wine - Discovering Unexpected Pairings
"Japanese food should be paired with sake, right?"
Many people think so. While sake is indeed a wonderful partner for Japanese cuisine, wine can also pair surprisingly well with Japanese food.
In this article, we explore unexpected pairings between Japanese cuisine and wine from a sommelier's perspective.
Why Japanese Food and Wine Work Together
The Common Thread: Umami
Both Japanese cuisine and wine share umami as a key element.
| Umami in Japanese Food | Umami in Wine |
|---|---|
| Dashi (kelp, bonito) | Amino acids from aging |
| Soy sauce | Yeast contact (sur lie) |
| Miso | Malolactic fermentation |
This umami acts as a bridge that harmonizes Japanese food and wine.
Respect for Delicate Flavors
Both Japanese cuisine and fine wine share the philosophy of highlighting the natural qualities of ingredients.
- Japanese cuisine: Fresh ingredients prepared simply
- Quality wine: Expressing the grape's terroir
This shared philosophy naturally connects them.
Sushi & Sashimi with Wine
While pairing raw fish with wine might seem challenging, once you know the tricks, you can enjoy exceptional pairings.
Recommended Pairings by Fish Type
| Fish | Recommended Wine | Reason |
|---|---|---|
| White fish (sea bream, flounder) | Chablis, Sancerre | Minerality enhances delicate fish |
| Lean tuna | Young Burgundy red | Light tannins harmonize with umami |
| Medium/fatty tuna | Champagne | Bubbles cleanse the palate of fat |
| Shrimp/crab | Oaked Chardonnay | Buttery notes enhance shellfish sweetness |
| Squid/octopus | Albariño, Koshu | Gentle acidity complements mild flavors |
| Uni/ikura | Blanc de Blancs | Delicate bubbles balance richness |
A Note on Soy Sauce and Wasabi
- Use soy sauce sparingly: Too much overwhelms wine's delicacy
- Wasabi pairs well: Wine's green notes harmonize surprisingly well with wasabi
Sommelier's Recommendation Sushi and Champagne is a golden pairing recognized by sommeliers worldwide.
Tempura and Wine
Fried food and wine are actually great partners. Wine beautifully enhances tempura's light batter and ingredient flavors.
Recommended Pairings
| Tempura Type | Recommended Wine |
|---|---|
| Vegetable tempura | Sauvignon Blanc, Riesling |
| Shrimp tempura | Champagne, Crémant |
| Anago (conger eel) | White Burgundy, oaked Chardonnay |
| Kakiage (mixed) | Alsace Pinot Gris |
Key Point: Enjoy with Salt
Enjoying tempura with salt rather than dipping sauce pairs better with wine. Adding lemon deepens the harmony further.
Sukiyaki and Wine
The sweet-savory broth of sukiyaki pairs unexpectedly well with certain wines.
Best Pairing: Burgundy Pinot Noir
Sukiyaki broth contains soy sauce, sugar, and mirin. Wines with these characteristics harmonize beautifully:
- Moderate acidity: Balances sweetness
- Gentle tannins: Harmonizes with beef fat
- Red fruit aromas: Resonates with the broth's sweetness
Burgundy Pinot Noir perfectly meets these criteria.
Alternatives
- Oregon Pinot Noir: More fruit-forward and approachable
- Beaujolais Cru: Light and easy to drink
Yakitori and Wine
Yakitori pairs wonderfully with wine. Different wines suit tare (sauce) and shio (salt) preparations.
Tare-seasoned Yakitori
| Cut | Recommended Wine |
|---|---|
| Thigh/skin | Loire Cabernet Franc |
| Liver | Gigondas, Châteauneuf-du-Pape |
| Tsukune (meatball) | Rioja Crianza |
Salt-seasoned Yakitori
| Cut | Recommended Wine |
|---|---|
| Breast/negima | Muscadet, Koshu |
| Gizzard | Rosé wine |
| Neck | Alsace Riesling |
Rosé's Versatility Dry rosé wines are incredibly versatile with salt-seasoned yakitori.
Unagi (Eel) and Wine
Rich, glazed unagi calls for wines with presence.
Best Pairings
| Unagi Dish | Recommended Wine |
|---|---|
| Unaju/Unadon | Aged Burgundy, Pinotage |
| Shirayaki (plain grilled) | Meursault, oaked Chardonnay |
| Hitsumabushi | Alsace Gewurztraminer |
The sweetness and caramelization of unagi sauce pairs well with wines showing some age.
Rules for Japanese Food and Wine Pairing
Five Essential Rules
| Rule | Explanation |
|---|---|
| Dashi calls for minerals | Kelp dashi pairs with mineral wines like Chablis |
| Soy sauce needs acidity | Acidity refreshes soy sauce's saltiness |
| Fat needs bubbles | Sparkling wines cleanse fatty textures |
| Sweet-savory needs fruit | Sweet-savory dishes pair with ripe fruit flavors |
| Delicate with delicate | Subtle dishes need restrained wines |
Sommelier's Picks: Versatile Wines for Japanese Food
Here are wines that work across various Japanese dishes.
White Wines
-
Chablis (Premier Cru)
- Minerality and moderate acidity
- Works from sashimi to tempura
-
Koshu (Japan)
- A wine seemingly made for Japanese cuisine
- Delicate and restrained, never overpowers
Red Wines
-
Bourgogne Rouge
- Gentle tannins and acidity
- From meat dishes to grilled fish
-
Loire Cabernet Franc
- Green notes harmonize with Japanese herbs
- Especially great with tare-flavored dishes
Sparkling
- Champagne (Brut)
- The ultimate all-rounder
- From appetizers to dessert
Summary: Enjoying Japanese Food with Wine
Pairing Japanese food with wine isn't difficult at all.
| Japanese Food | Wine Selection Tips |
|---|---|
| Raw dishes | Mineral whites, Champagne |
| Grilled dishes | White or light red, matching the ingredient |
| Simmered dishes | Wines with aging character |
| Fried dishes | Acidic whites, sparkling |
| Sweet-savory | Fruit-forward reds |
The key is to not be bound by preconceptions. Feel free to explore combinations of Japanese cuisine's delicate flavors with wine's diverse personalities.
You're sure to make new discoveries.
At our establishment, we offer a selection of wines that pair beautifully with Japanese cuisine. Come experience the wonderful world of "Japanese food and wine" pairings.