AzianBrewer

Well, it really depends on what kind of sake it is. Pairing a clean tasting daiginjo with sushi is definitely a waste. Junmai or beer is my choice when having sushi. Cheers, AzianBrewer

Japanese shochu are quite easy to find in NYC. I personally think that Japanese Shochu taste better than Korean Soju because its intense flavors and not harsh. Korean Soju are loaded with chemical anyway. The only thing I do with Korean Soju is to mix. The only au natural soju from Korean are one from the Anjong region.

I am not a big fan of muddled drinks. Flavors of muddled drinks are more intense since the citrus oil are being pound the hell out of. The oil is the key contributor to flavor and scent. The juice only provide tartness to the drink. Cheers, AzianBrewer

Han Bat makes awesome Soon Do Bu (Tofu Stew)!!! There serving portions are pretty generous!!! Cheers, AzianBrewer

You guys torturing me here posting these pictures!!!! My friend made a Kobucha pie for Thanksgiving one year!!! I still prefer the good ol' pumpkin pie. Cheers, AzianBrewer

I have been homebrewering for several years. My beers are pretty much Asian-centric. I have tried brewing with some wicked ingredients such as jasmine, kaffire lime leaves, coffee bean, lemongrass and kamquats. However, I have never tried brewing with yuzu and shiso leaves. Maybe I should try it this fall. Cheers, AzianBrewer

There are some pseudo-Japanese restaurants in the NYC often used chili powder of paste to mask the unfreshness of the days old sashima. I hate to play the devil's advocate but just trying to look out for you fine folks here. Cheers, AzianBrewer

My girlfriend is Vietnamese and they use shiso leaves for salad and summer roll. I like it on my fur or in my vodka martini straight up in lieu of the olives. Cheers, AzianBrewer

I had seal udon in Alaska but whale meat is definitely an adventure. Does it taste like pork?? Cheers, AzianBrewer

Other than soup, I usually whipped a BBQ sauce using miso. Miso Brown Sugar Cheap Sake Vinegar Minced Garlic Grated Ginger Sesame Oil & Sesame Seeds Brush it on my pork chops in low fire and pair it with Imo Shochu!! Cheers! AzianBrewer

Since some nominomos are sweety and salty, I like to pair it with a dark beer. Cheers,

I normally like to sake just by itself and pairing yakitori or other grilled food with shochu. I am against folks pairing sushi with sake. And it really depends what kind of sake??? I think junmai goes well with sushi and sashimi and as for daiginjo, I will drink it by itself.

Long before mojito became the cocktail of fad. I have muddled umeboshi and shiso leave with a bit of simple syrup, soju and soda. The taste of sweet, sour, salty and refreshing in one. Do not have a name for it back then. We called it the house cocktail.

The Unagi Bibimbop sounds great. I had a bugogi Peking style when I went to Taiwan couple of years ago. It is like a bugogi fajita.