Summer Cocktails And Mocktails With Japanese Dishes: 5 Pairings To Explore

Most Japanese dishes are made from organic ingredients based on whole grains, fruits, and vegetables. Japanese food is not much processed as it retains the natural flavour of the dish. Various dishes include raw eggs and meat cuts for a new flavour introduction, making Japanese dishes unique to pair with cocktails and mocktails for summer brunch or get-togethers.  

There are plenty of non-vegetarian and vegetarian options that one can pair with going for Japanese cuisine. Whether you are choosing various seafood dishes, meat dishes or, including vegetarian snacks for a balanced cocktail and mocktail pairing to match flavours without masking the drink's flavour notes, it is always better to plan ahead and try samples. Get to know various 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 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. 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 to make the drink. The flavours of chilled somen noodles are complemented by this mocktail, which is served over ice in a highball glass. 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 

Ume spritz 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. A light, fruity beverage with a hint of acidic richness when combined with 15 ml of whisky, 30 ml of lemon juice, and ice, and garnished with a slice of plum, adds a blend of sweet and tart flavours. The smokiness of the charred chicken enhances the 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 drink, 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. Shiso's peppery, minty flavour is enhanced by mulching it with lime juice and a little sugar. This mocktail goes nicely with miso-glazed aubergine and is served in a tall glass with a floating shiso leaf. 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 a silky whisky undertone and a combination of grassy, umami-rich flavours. Tuna tataki, a seared sashimi-grade tuna dish served with ponzu sauce, balancing cocktail's subtle bitterness. Mix 1 g of matcha with 20ml of cold water, add 15ml of whisky, pour over ice, add 30ml of soda water on top, and dust matcha powder on top to make the drink at home.  

Sakura Spritzer Mocktail & Agedashi Tofu  

The Sakura Spritzer is an easy-to-make mocktail that combines subtle floral flavours with a light fizz. Sakura syrup adds sweet cherry blossom flavour, and a little lemon juice balances it out with a little acidity. This cocktail, 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 is a popular Japanese dish featuring 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 an added flavour. To pair the drink, mix 30 ml sakura syrup and 8 ml lemon juice with ice, pour 30 ml soda water on top, then decorate with an edible sakura blossom or a mint sprig. 

You can try to match similar garnishes for the drink and the dish, making a pairing when serving both together. Try to go for either a contrasting or similar flavour profile so the flavour is not masked in both elements.