3.) Black Cod with The White Lily
In this succulent dish, black cod is braised in a ginger soy reduction and served with sweet black soybeans and pickled pepper skins. The buttery cod is enveloped in the tangy and salty glaze with a sharp fresh zing from sliced scallions, welcoming a lighter and tropical beverage pairing.
Morimoto’s selection is his tempting White Lily, which containts Sudachi shochu, Calpico, and yuzu. Once the working man’s beverage in Japan, shochu is a distilled spirit dating back to the 14th century. It is now following hot on the heels of sake and craft brews in its popularity on the global cocktail scene. Sudachi and yuzu are both Japanese citrus, with more zest and depth than lemons or limes, and Calpico adds a light, somewhat milky, and slightly acidic flavor to the mix. A soft, lush, and refreshing mouthful making a “yin and yang” balance to the pairing.
“The tropical flavor of the cocktail dances with the ginger and black soy reduction, giving you an exotic mouthfeel of fruit,” Morimoto said.
