{"id":1205,"date":"2021-07-20T18:00:00","date_gmt":"2021-07-20T09:00:00","guid":{"rendered":"https:\/\/japansake.or.jp\/sake\/en\/?p=1205"},"modified":"2022-01-14T14:19:05","modified_gmt":"2022-01-14T05:19:05","slug":"cooking-with-sake-acqua-pazza","status":"publish","type":"post","link":"https:\/\/japansake.or.jp\/sake\/en\/topic\/recipes\/cooking-with-sake-acqua-pazza\/","title":{"rendered":"Cooking with Sake: Acqua Pazza"},"content":{"rendered":"\n<p>Glucosamine! Succinic Acid! Glycine! *<\/p>\n\n\n\n<p>This dish brings out the best from the <a href=\"https:\/\/japansake.or.jp\/sake\/en\/professional\/sake-food-pairing-advanced\/seafood\/\">rich flavor of clams<\/a> with Japanese sake.<br>Also, Japanese sake helps keep the moistness of the fish, so the fish stays soft even after being heated when it usually becomes tough.<br>Moreover, Japanese sake removes the naturally strong odors of fish, so even those who do not like fish can enjoy this dish.<\/p>\n\n\n\n<p>Lastly, using a silicone steamer makes the whole process a lot easier. You can simply cook the dish in the microwave and eat it straight from the steamer.<\/p>\n\n\n\n<p>*Glucosamine is a type of nutrient contained found in ingredients and is an amino sugar created from chondrocytes in the body. It helps reshape worn-down cartilage and prevents it from dissolving in the body.<br>*Succinic Acid is a fruit acid found from amber that has a unique sourness and flavor.<br>*Glycine can be found in 1\/3 of amino acids that create collagen. It is not only effective for beautifying your skin, but also helps prevent stress and improve your sleep.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients (2 Servings)<\/h4>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td>\u30fb2 slices white-fleshed fish (e.g. Snapper, Golden eye snapper)<\/td><\/tr><tr><td>\u30fbA pinch of salt<\/td><\/tr><tr><td>\u30fbA pinch of pepper<\/td><\/tr><tr><td>\u30fb6 Shiba shrimp<\/td><\/tr><tr><td>\u30fb8 clams<\/td><\/tr><tr><td>\u30fb1\/2 tablespoon of Japanese sake<\/td><\/tr><tr><td>\u30fb1\/2 of green onion<\/td><\/tr><tr><td>\u30fb4 cherry tomatoes<\/td><\/tr><tr><td>\u30fb1\/4 of red bell pepper<\/td><\/tr><tr><td>\u30fb1\/4 of yellow bell pepper<\/td><\/tr><tr><td>\u30fb4 pods of podded peas<\/td><\/tr><tr><td>\u30fb1\/2 cup of dashi broth<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td>(A)<\/td><\/tr><tr><td>\u2517 1 teaspoon butter<\/td><\/tr><tr><td>\u2517 1 teaspoon Japanese sake<\/td><\/tr><tr><td>\u2517 A dash of lemon juice<\/td><\/tr><tr><td>\u2517 A pinch of salt<\/td><\/tr><tr><td>\u2517 A pinch of pepper<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">How to Make: Steps<\/h4>\n\n\n\n<p>Step 1:<br>Season the whitefish with salt and pepper. Soak the clams in salt water (not mentioned in the ingredients) to flush out the sand from the clams.<\/p>\n\n\n\n<p>Step 2:<br>Cut the green onion in 4cm chunks, cherry tomatoes in half, and the red and yellow bell pepper in 5mm slices. Remove the string from the podded peas.<\/p>\n\n\n\n<p>Step 3:<br>Put the seafood in a silicone steamer, sprinkle some Japanese sake, and add the rest of the ingredients. Pour dashi broth and microwave for 4 minutes. Then, let it steam for 2 minutes.<\/p>\n\n\n\n<p>Step 4:<br>Heat ingredients (A) to make a sauce.<\/p>\n\n\n\n<p>Step 5:<br>Once finished steaming, pour the sauce of (Step 4) and enjoy the dish.<\/p>\n\n\n\n<p>Explore more elegant sake recipes with <a href=\"https:\/\/japansake.or.jp\/sake\/en\/topic\/recipes\/cooking-with-sake-cheese-fondue\/\">sake cheese fondue<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Glucosamine! Succinic Acid! Glycine! * This dish brings out the best from the ri [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":1291,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[38],"tags":[77],"class_list":["post-1205","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cooking-with-sake"],"_links":{"self":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/comments?post=1205"}],"version-history":[{"count":2,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1205\/revisions"}],"predecessor-version":[{"id":1789,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1205\/revisions\/1789"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media\/1291"}],"wp:attachment":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media?parent=1205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/categories?post=1205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/tags?post=1205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}