Koda Farms Sho-Chiku-Bai sweet rice, a type of glutinous or sticky rice called mochigome in Japan, provides the base for this one-pot meal called okowa. A layer of soaked rice gets topped with chicken and vegetables, and it all steams together in a dashi broth flavored with sake, soy, and mirin.
If you haven’t heard, our friends Fulamingo are now curating a wide selection of saké for us down at the shop. Head saké buyer Erik Hansen has picked out a few of his favorites that pair with Jim’s recipe.
The rich, punchy and aromatic Gonin Musume sake, made by Terada Honke, is brewed from pesticide-free rice in a style that is reminiscent of ways sake might have been produced 100 or more years ago. Aromatic notes of pineapple, ripe peach, and pear offset with bitter herbs and minerality reverberate with electric acidity. While prominent acidity isn’t a feature of most sake, Gonin Musume’s atypical lack of pasteurization and naturally fermented lactic acid create a vibrant texture that is not-so-common.
This bright and citrusy sake is finished with fresh yuzu juice, a Japanese citrus with tart and floral notes that creates a refreshing and sophisticated lemonade-like balance. From the gorgeous label to the sake inside, this is an all-around stunner, and one of the finest yuzu sake I’ve ever encountered. While you can enjoy this chilled or on ice, it also works amazingly well in cocktails and spritzes.
For many people getting into sake, this quickly becomes a first-favorite. It’s forthright, deep, and compelling, and always stands out in a lineup. It carries a nice balance of fruit notes, ricey richness, and a solid backbone of umami, which makes it pair especially well with rich and hearty dishes such as Jim’s chicken and cabbage okowa, as well as roasts and stews. This one is available in a 720ml bottle, as well as smaller 300ml bottles which are a nice way to try out something new.
Koda Farms, California’s oldest family-run rice farm, grows what Mark Bittman calls “the best rice grown in America.” One of the first growers of short grain sticky rice, the Kodas also developed their own heirloom variety, Kokuho Rose, nearly 70 years ago.
Join us this Sunday, March 20th from 12-4pm for our first annual St. Joseph’s Market, featuring a host of traditional Sicilian treats, garden-ready plants, heirloom Italian seeds and lots of other goodies from our friends Pizza Thief, Sebastiano’s, Colibri, Uprising Seeds, and Culinary Breeding Network.
Sunday also marks the start of our spring olive oil sale, offering a 20% discount on 500ml and 1L bottle of our house-brand olive oils including Madre Terra, Novo Frantoio, Bettini, Antheo and Everyday!
So come on out to the lot this weekend, sip on a spritz, and celebrate the return of spring…. We can’t wait to see you!