Japan Sake and Shochu Makers Association | JSS
Surprisingly Delicious Canapé Made with Everyday Ingredients!
This dish contains various kinds of fermented components, such as miso, yogurt, and Japanese sake. The sourness of Japanese ume gives a good accent to the dish, while sake enriches the taste. Canned corn can be replaced with boiled corn.
| ・3 myoga ginger |
| ・20g canned corn |
| ・80g of canned tuna |
| (A) |
| ┗ 2 teaspoons of Japanese ume pulp |
| ┗ 2 tablespoons of miso |
| ┗ 1 tablespoon of plain yogurt |
| ┗ 1 teaspoon of sake |
| ┗ 100g baguette |
Step 1:
Chop the myoga ginger into fine pieces. Drain the canned tuna and canned corn.
Step 2:
Mix (A) and (Step 1) in the bowl and spread on a thinly cut baguette.
Step 3:
Put (Step 2) into a toaster oven, and toast for 3 to 4 minutes until it is golden brown.
*Canned corn can be replaced with boiled corn
Go even further with sake and seafood with sake-flavored acqua pazza!
