The best new idea in cocktails for spring -- fruit-infused sake -- is all about freshness. Take a spirit with a short (two-week) shelf life, infuse the freshest fruits in it, and the result is ...

The best new idea in cocktails for spring -- fruit-infused sake -- is all about freshness. Take a spirit with a short (two-week) shelf life, infuse the freshest fruits in it, and the result is ...

This bubbly cocktail—which pairs the bittersweet flavor of grapefruit with sparkling sake and botanical gin—is best when served very cold. Keep your gin, sake, and sparkling water in the fridge until ...

Tear mint sprig and drop into a cocktail shaker. Add 4 cucumber slices and simple syrup. Hand-press with a muddler. Add vodka, sake and lime juice. Fill shaker with ice, and shake vigorously for 6 ...

In anticipation of Seattle magazine’s second annual Pop! Bubbles & Seafood event on Saturday, February 20, at McCaw Hall, this week’s recipe comes from Capitol Hill’s traditional Japanese eatery Naka.

1. Combine sake, mirin and sugar in a saucepan and cook until alcohol is evaporated and sugar dissolved, about 2 to 3 minutes. Whisk in miso and cool. 2. Cut fish into 4 even pieces and place in a ...

Will we ever tire of riffing on the classic Negroni? Probably not. Combine Campari, sake, and dry vermouth in a mixing glass filled with ice. Stir smoothly for 15–20 second until well chilled. Strain ...

A staple in Japanese cooking, miso is a paste made from fermented soy beans. There are several varieties available and each has a unique flavor profile rich in umami. Here, white miso is paired with ...

‘TRULY delicious” is how Oakland resident Gayle Wilson described a pasta and salmon dish with an Asian accent prepared at Soizik restaurant in Oakland. It took a while to track down the recipe for her ...