5 Japanese Dishes To Pair With Summer Cocktails And Mocktails

Most Japanese dishes are made from organic ingredients, like whole grains, fruits, and vegetables. Since Japanese food is not highly processed, it retains the natural flavour of the dishes. Dishes often rely on raw eggs or different meat cuts for a new flavour introduction. All this and more make Japanese dishes a unique but delicious pair for summer cocktails and mocktails for brunch or get-togethers. 

Japanese dishes offer plenty of non-vegetarian and vegetarian options. When pairing these with beverages, it’s important to choose a dish that matches, not masks, the flavour notes of the drink.  Whether you are opting for seafood, meat dishes or vegetarian snacks to pair with summer cocktails and mocktails, plan ahead and try samples. 

Here are some combinations to try when planning summer cocktails and mocktails with Japanese dishes. 

5 Summer Cocktails And Mocktails With Japanese Dish Pairings

Yuzu Fizz Mocktail & Chilled Somen Noodles

The yuzu fizz summer mocktail has a mild effervescence and is bright and citrussy, balancing acidic and sweet aromas. Yuzu juice lends a fragrant, slightly floral tartness to the drink. To make the drink, pour 30 ml of yuzu juice, 5 ml of honey, and ice into a shaker. Strain into a glass, pour 40 ml of soda water on top, and add a lemon peel as a garnish. The mocktail, served over ice in a highball glass, complements the flavours of chilled somen noodles. A soy-based dipping sauce with notes of mirin and dashi coats these thin wheat noodles. The mocktail's citrussy profile and the dish's umami create a well-balanced combination.

Ume Spritz Cocktail & Grilled Yakitori

The ume spritz summer cocktail, which is served over ice in a stemmed glass with a plum slice as a garnish, goes nicely with yakitori, a grilled chicken skewer coated in a tare sauce made from soy, mirin, and sake. Ume spritz is a light, fruity beverage with a hint of acidic richness. It combines 15 ml of whisky, 30 ml of lemon juice, and ice. The slice of plum, used as a garnish, adds a blend of sweet and tart flavours. Among the many grilled Japanese dishes that exist, chicken skewer works is one of the more favourable options because the smokiness of the charred chicken enhances the nutty and smoky flavours of the whisky. 

Shiso Cooler Mocktail & Miso-Glazed Eggplant

The shiso cooler highlights the fragrant properties of shiso leaves while providing a herbal taste. To make this summer mocktail, muddle 4 shiso leaves with 15 ml of lime juice and 10 ml of sugar, add 30 ml of chilled green tea, top with 30 ml of soda water, and serve over ice. It is served in a tall glass with a floating shiso leaf. Shiso's peppery, minty flavour is enhanced by mulching it with lime juice and a little sugar. This summer mocktail goes nicely with miso-glazed aubergine. The deep umami of miso, mirin, and soy is absorbed by the aubergine, which is grilled until it is soft and caramelised.

Matcha Highball Cocktail & Tuna Tataki

The matcha highball has grassy, umami-rich flavour and a silky undertone, thanks to the whisky base. Tuna tataki, a seared sashimi-grade tuna dish served with ponzu sauce, balances the cocktail's subtle bitterness. While there are many Japanese dishes to consider, matcha and tuna offer a unique and sophisticated culinary combination. This is also one of those summer cocktails that is simple to make but delivers a layered flavour. Begin by mixing 1g of matcha with 20ml of cold water. Then, add 15ml of whisky and pour the blend over ice. Add 30ml of soda water and dust matcha powder on top before serving. 

Sakura Spritzer Mocktail & Agedashi Tofu 

The sakura spritzer is an easy-to-make summer mocktail that combines subtle floral flavours with a light fizz. Sakura syrup adds sweet cherry-blossom flavour; lemon juice balances it out with a little acidity. To make the drink, mix 30 ml of sakura syrup and 8 ml of lemon juice with ice, pour 30 ml of soda water on top, then decorate with an edible sakura blossom or a mint sprig. The drink, which is served in a stemmed glass over ice and topped with soda water, has a scent that goes well with agedashi tofu. Agedashi tofu, one of the more popular Japanese dishes, features lightly fried silken tofu served in a flavourful, umami-rich broth. The dish is garnished with toppings like grated daikon radish, finely chopped green onions, and bonito flakes for added flavour. 

When pairing Japanese dishes with summer cocktails or mocktails, you can try similar garnishes for the drink and the dish; it makes for an aesthetic presentation. Another way to pair the two is to go for contrasting but complementary flavour profiles. This ensures the flavour of one is not masked by the other. 

Drink Responsibly. This communication is for audiences above the age of 25.