{"id":2149,"date":"2022-07-20T18:00:00","date_gmt":"2022-07-20T09:00:00","guid":{"rendered":"https:\/\/japansake.or.jp\/sake\/en\/?p=2149"},"modified":"2023-02-16T17:03:25","modified_gmt":"2023-02-16T08:03:25","slug":"cooking-with-sake-cured-ham-and-summer-fruit-appetizer-with-sake-jelly","status":"publish","type":"post","link":"https:\/\/japansake.or.jp\/sake\/en\/topic\/recipes\/cooking-with-sake-cured-ham-and-summer-fruit-appetizer-with-sake-jelly\/","title":{"rendered":"Cooking with Sake: Cured Ham and Summer Fruit Appetizer with Sake Jelly"},"content":{"rendered":"\n

The sake brings out the flavors<\/a> of the melon and cured ham<\/a>!<\/p>\n\n\n\n

Ingredients (2 Servings)<\/h4>\n\n\n\n
2\/8 of a small melon<\/td><\/tr>
1 fig<\/td><\/tr>
4 slices of cured ham<\/td><\/tr>
A pinch of Italian parsley<\/td><\/tr>
100ml of Japanese sake<\/td><\/tr>
50ml of water<\/td><\/tr>
6g of granulated sugar<\/td><\/tr>
5g of gelatin<\/td><\/tr>
Mint for decoration<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

How to Make: Steps<\/h4>\n\n\n\n

Step 1:
Soften the gelatin with 3 tablespoons of water. Combine 50ml of water with the softened gelatin and granulated sugar. Stir while heating to dissolve the gelatin.<\/p>\n\n\n\n

Step 2:
Pour the boiled gelatin solution into a tray and allow it to cool.<\/p>\n\n\n\n

Step 3:
Once the gelatin has cooled down, add Japanese sake to the tray and mix together. Refrigerate until it cools down and hardens.<\/p>\n\n\n\n

Step 4:
Cut the melon and figs into wedges and remove the stems and seeds. Cut 2 slices of ham into half (for figs).<\/p>\n\n\n\n

Step 5:
Wrap the melon and figs with the cured ham, place on a plate and garnish with Italian parsley.<\/p>\n\n\n\n

Step 6:
Break up the cooled and hardened sake jelly with a spoon or fork, place in a glass, and add to the plate in (Step 5).<\/p>\n","protected":false},"excerpt":{"rendered":"

The sake brings out the flavors of the melon and cured ham! Ingredients (2 Servi […]<\/p>\n","protected":false},"author":5,"featured_media":2150,"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-2149","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\/2149","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=2149"}],"version-history":[{"count":3,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/2149\/revisions"}],"predecessor-version":[{"id":2574,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/2149\/revisions\/2574"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media\/2150"}],"wp:attachment":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media?parent=2149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/categories?post=2149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/tags?post=2149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}