Official web site of Fukushima Pref. 【FUKUSHIMA SAKE】
日本語

Mariage

We introduce recipes that are a perfect match for Fukushima-produced sake,
from fruits and fermented foods to ethnic dishes and hearty meat.
Please try incorporating them into your dining table to match the season and occasion,
and add variety to your meals.

  • Peach and Mascarpone Salad

    Fukushima Fruits × Fukushima Sake

    Peach and Mascarpone Salad

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  • Miso-Marinated Tofu and Anpogaki Canapés

    Fermented Food × Fukushima Sake

    Miso-Marinated Tofu and Anpogaki Canapés

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  • Green Ethnic Salad with Kawamata Shamo and Coriander

    Ethnic x Fukushima Sake

    Green Ethnic Salad with Kawamata Shamo and Coriander

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  • Fukushima Beef Steak with Japanese Mustard Soy Sauce

    Hearty Meat x Fukushima Sake

    Fukushima Beef Steak with Japanese Mustard Soy Sauce

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  • Akiko Tomoda

    Supervisor／Akiko Tomoda

    Leveraging over 30 years of experience and her unique sensibility, she conducts seminars and consulting, having certified a total of over 120,000 students. She runs the "Japan SAKE and WINE Women's Association" (commonly known as SAKEJO), a general incorporated association that supports the education and social advancement of women through alcoholic beverages. Her recent book is "Sake as a Cultural Refinement Known by the Business Elite."

  • Mao Nishioka

    Recipe & Cooking／Mao Nishioka

    She specializes in proposing vegetable-based dishes, including supervising the menu for a power salad specialty restaurant. During her time working for an airline, she developed a strong interest in food and its direct impact on the body. After leaving the company, she studied everything from the basics of cooking to the art of hospitality, earning a diploma. Currently, her activities are centered around recipe development for corporations, writing food-related articles, and table styling.

Text / Kyoko Kato Photo (Food) / Taku Fukuoka