Salty, sweet & crispy!
The snack piles up with hearty flavours, dropped by Japan...

MEIKEL'S KITCHEN by shizuku - Snack break with sake

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: We lay it on thick - on a pretzel - with a selfmade sausage spread made from Ticino luganighe, spicy farmer's pork & bacon, mixed with cream cheese. Onions, pickles and apple slices provide the necessary refinement.
Crowned with the tasty, crispy sausage crumble. And if you like, top it all off with a little mustard - that's it.
Aside: The Inatahime Ryokan, a round, intense and rather dry Junmai. With a salty and leathery nose this drop surprises with playful aromas of lime blossom and soja mixed with notes of dark chocolate, coffee, tobacco and nutmeg.

Culinary conclusion: 'The idea was to create my own sausage spread. It ended up with a really massive snack - you've more than eaten!' laughs Meikel. 'The perfect strengthening after an active day outdoors, easy to prepare but with lots of flavour. Salty, sweet & crispy, creamy & fresh at the same time. At a summery room temperature the harmonious and soft Ryokan punches with style. I would say: experiment a success. You have to give it to you!'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

When it smells exotic in winter & the colors glow in the dark, he's at work...

MEIKEL'S KITCHEN by shizuku - Kanpai to the EXOTIC NIGHT!

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A juicy fried parrotfish, served with an exotic-fruity, warm carrot-pepperoni-persimmon-sauce. On top some fresh jalapeños, crunchy pepperoni cubes and sage butter - that's it.
Aside: The accessible Shirayuki Akafuji. With notes of white chocolate, caramel & vanilla, combined with a little citrus fruit, this round and sweetish Junmai delights from the refreshing nose to the rather dry finish.

Culinary conclusion: 'Close your eyes, open your mouth and taste a touch of Asia. That's exactly what happens here', enthuses Meikel. 'From the firm, juicy fish to the honeyed sweetness of the Asian persimmon plum to the fresh sage and a light, exciting spiciness, everything is included.
And the Akafuji in the sake glass is once again flattering and complements the exotic-fruity moment beautifully. A wonderful, colorful and tasty dish - with a welcome exotic touch.'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

While the summer sun is slowly setting over here, the Land of the Rising Sun is in the mood for a bright new dawn.
Today's 'World Sake Day' marks the start of the new brewing season in Japan. And to celebrate, Meikel is creating fiery. Don't blush - it's yummy!

MEIKEL'S KITCHEN by shizuku - Cheeky Tomato & a glass of Sake - The Umami Fireworks!

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A surprising mix of Yoom tomato, watermelon & grilled pointed pepperoni on a spicy dressing of salt, pepper, chili, rice vinegar, olive & sunflower oil, sambal oelek and rosemary - that's it.
Aside: The aromatic, powerful and tangy Goriki Junmai - a sake with a lot of umami. Oily, resinous, smokey and spicy-fleshy on the palate, it is intense in flavour & an ideal companion to hearty as well as grilled dishes.

Culinary conclusion: 'Very intense flavours meet here. Excitingly spicy, sweet & savory. This Yoom tomato in particular, with its own tangyness & acidity, is a great match for the watermelon. And the spicy sauce makes up for it...' smiles Meikel happily.
'Then with this smooth and at the same time very aromatic sake - a perfect combination.
Actually a fantastic late summer dish, but fitting for 'World Sake Day' a real umami firework. You want more, on the fork & in the glass. Really yummy!'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Keep cool. The ice-cold connection...

MEIKEL'S KITCHEN by shizuku - COOL CUCUMBER | Salad & Sake

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A fresh salad of cucumber & kohlrabi, finely sliced, plus white beans, some black pepper & dill, marinated in a honey mustard sauce with rice vinegar - that's it.
Aside: The Japanese rice wine Goriki Junmai Ginjo. Served cold, a racy, expressive Junmai Ginjo, with a present acidity and a velvety, yeasty melt. In addition, tangy in the finish, the 'cool catch' to Meikel's creative salad plate.

Culinary conclusion: 'Really cool!' Meikel enthusiastically. 'I had fun developing & arranging. Then to experience how this connection works, how the beans combine everything nice & creamy, how this sake complements with tangyness & melt - top. A nice, light dish. Green, fresh and with a spicy pep. Just mega refreshing - a cool thing!'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Just before sunset, when the golden hour sets in and the coals are glowing hot...
The perfect moment to start the BBQ!

MEIKEL'S KITCHEN by shizuku - GOLDEN HOUR | SAKE meets BBQ

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A nice, juicy 1.5kg beef feather piece from the grill on a homemade, fruity-sweet blackberry BBQ sauce, bedded on fresh blackberries and crunchy red chicory - that's it.
Aside: The extremely elegant, complex & aromatic Goriki Junmai Daiginjo. A mineral sake with a fresh, exotic-fruity and lively character. And with its decent fleshy & tangy note, the golden drop to Meikel's hearty BBQ creation.

Culinary conclusion: 'Wow, this combo is real gold!' Meikel is convinced. 'Juicy, beautifully hearty roasted flavours meet the intense, slightly smoky as well as tart & beautifully fruity BBQ character of the blackberry sauce. In the glass then this slightly oily & aromatic sake, which harmonizes perfectly with its sweetness & acidity. My BBQ fire is definitely lit!'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

We not only share, we make the cake bigger!
The French-Japanese interplay for a sweet, fresh & fluffy start into the 2023...

MEIKEL'S KITCHEN by shizuku - French Pear Cake & Sake

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A heavenly sweet, caramelized pear cake from the hot oven, wonderfully soft and fluffy in the mouth - that's it.
Aside: The elegant & fresh The Shunnouten. Creamy, smooth & round on the palate, with a crisp & pure umami flavour. A nice, drinkable Junmai Daiginjo even for sake beginners.

Culinary conclusion: 'I find it a nice challenge to pair sake with sweet dishes. And with this heavenly sweet cake absolutely a blast! Lukewarm and while the caramel is still liquid, it tastes best to me. A fluffy cloud on the palate with this fresh, harmoniously fruity sake... Top.'

And this dessert combination is also a perfectly apt reflection of Marc and Meikel's long-standing interaction: 'I baked this cake and thought of sake in the back of my mind. Barely posted, it wasn't 2 minutes before Marc called me and explicitly recommended this sake to go with it. Simply brilliant this combo, as is our culinary bromance...', laughs Meikel.

Or as Marc always says, 'Let's make the cake bigger!'
Everyone can have a taste. So take a bite & enjoy with us...

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Vamos! Let the contrasts melt on the tongue, with Meikel's Spanish-Japanese seduction as a lovely late summer dish. Buen provecho & kanpai!

MEIKEL'S KITCHEN by shizuku - Seducción Burrata

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: Creamy Burrata, bedded on hearty Jamón (raw ham), with sautéed, lukewarm peach, fresh oregano, some olive oil & blossom honey - that's it.
Aside: The very elegant, slightly sweet and fruity Kuzuryu Ippin. With its soft texture and crisp, spicy flavour served cool to warm an exciting pairing partner.

Culinary conclusion: 'This dish tastes like a beautiful summer love to me. Creamy, with a soft sweetness and at the same time salty with a seductive smoky note from the Jamón. Accompanied by this lovely sake with its slight tanginess - an incredibly beautiful harmony,' Meikel enthuses.

'As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Caribbean for the palate! With Meikel's creation your snack becomes a summer party.
Welcome to the culinary island and kanpai into the blue...

MEIKEL'S KITCHEN by shizuku - Tropical 'Prawnwich' & blue kanpai!

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A toasted sandwich filled with a mix of seafood & black tiger shrimp. Plus crunchy salty sea beans, avocado, yellow zucchetti & homemade herbed garlic mayo. As a special topping fried banana & a squeeze of lime - that's it.
Aside: The fruity yet aromatic Daiginjo Kokuryu Gin no Tobira. Elegantly mineral and with a cool freshness, this blue mini nihonshu is a real stunner! Easy to drink sake power in mini format.

Culinary conclusion: 'Tropical vibe with real sake power! My beloved Prawnwich gets no competition, but a buddy at eye level. Because this little sake celebrates along - with the creamy, the sweet, the salty, the hearty & the fresh. A summer party snack into the blue...', Meikel says happily.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Playfully put everything on a spoon and enjoy.
Light-hearted, surprising, great!

MEIKEL'S KITCHEN by shizuku - Orange Playground twisted by exotic Japan

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A tender redfish on grilled carrots, served on a sweetish apricot purée, spiced with a little curry & chilly and a homemade, salty-tangy pesto made from fresh carrot greens - that's it.
Aside: The exotically fruity and stylishly quaffable Ootegara. Round, fresh and with a nice length, this exciting Junmai Daiginjo delights sweetly and at the same time intensely in taste. Your inviting companion!

Culinary conclusion: 'It's best to put everything on a spoon and enjoy the flavours in interplay. That's true for almost all my dishes', Meikel laughs, 'but here the harmonious mix is particularly enjoyable.
The earthy roasted aromas of the carrots, the sweetish-spicy taste of the apricots, the tender fish... Great! And this sake, chilled in the glass, plays along aromatically - light, harmonious, perfectly summery. A spoonful for the senses.'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

When it fits, it fits ;)
So let's awaken our sensory buds - at the tender spring awakening...

MEIKEL'S KITCHEN by shizuku - Spring Awakening with Asparagus & Sake

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A club steak on green, tender asparagus, with spicy Café de Paris sauce à la Meikel, sweet apricot confiture, crunchy radishes and homemade chips - thats it.
Aside: The full-bodied and smooth Asahimai Junmai. A sake made from organic rice, subtly aromatic, with a fresh, balanced acidity, a sweet note and a lingering aftertaste.

Culinary conclusion: 'Asparagus & sake, it just fits!' raves Meikel. 'Tender & crispy, light & strong, sweet & spicy. The cheeky creation surprises me, too. The dish is perfect for a sake pairing and the Asahimai once again a great companion and already for years one of my favorites.... Spring can come - with hungry pleasure!'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Hard shell, enjoyable core...
Time to drop the crispy shells for new mystery & flavourful excitement!

MEIKEL'S KITCHEN by shizuku - The rock lobster dropped by Japan

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A crispy lobster, bedded on Riso Venere, combined with a spicy pea puree and pickled peach, on a light and aromatic spuma made of boiled fish stock, a little cream & a dash of lemon - that's it.
Aside: The impressive Junmai Ginjo Kokuryu Jungin. Fresh & lively, at the same time flavourful & dynamic, this beautiful all-rounder is the ideal food companion and unfolds at room temperature a mysteriously beautiful harmony...

Culinary conclusion: 'Break out is the motto in this delicat menu. Colorful contrasts meet fireworks for the senses. A rather light dish, somewhat sweet, slightly fruity, with a nutty character - and with bite!
And also the newcomer 'Jungin' gains to the lobster degree by degree in exciting, aromatic presence.
On the fork and in the glass, a fascinating development takes place, harmonious and mutually supportive - perfectly inspiring for everything new that awaits us...', Meikel smiles happily.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

When the wind outside slowly turns autumnal, it's also getting fluffy in Meikel's kitchen.
Kanpai at the delicious sake aperitif!

MEIKEL'S KITCHEN by shizuku - Fluffy Pumpkin Focaccia with a kanpai

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: Still warm from the oven.... A fluffy focaccia topped with an autumnal mix of pumpkin purée, pumpkin cubes, dried cranberries and some crème fraîche with herbs. Fresh rosemary - that's it.
Aside: The full-bodied and smooth Asahimai Junmai. A Junmai made from organic rice, velvety, subtly aromatic, and with its sweet, yeasty note, the perfect umami companion to Meikel's autumnal pumpkin pastry.

Culinary conclusion: 'Autumn, it's time for the pumpkin!' laughs Meikel. 'And when shizuku is also celebrating its 8th anniversary, surely this is the opportunity to serve up my beloved focaccia for the aperitif. Soft, tart - and in my version also sweet, fresh & fruity - it goes just perfectly with one of my favourites from Marc's sake range: the Asahimai. Honestly, this sake goes actually always. But the velvety in the glass in combination with the fluffy on the palate - such aperitifs should happen more often.'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

You want more? Let's go deeper, into the deep blue ocean!
Because when it smells from Meikel's Rösti pan, you just want to dive deeper into the world of good taste...

MEIKEL'S KITCHEN by shizuku - A golden ensemble of Rösti, Seafood & Sake

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A golden brown, crispy fried Rösti with a veritable orchestra of fish and seafood. In addition to smoked salmon, black tiger prawns, scallops, mussels, redfish fillet and wild salmon roe, some baby spinach, crème fraîche, tomato sauce & pesto - that's it.
Aside: The fruity and elegant Inatahime Junmai Daiginjo. A medium-bodied, extremely complex sake with a smooth acidity and velvety finish.

Culinary conclusion: 'So incredibly simple to prepare and your classic Swiss potato specialty becomes a festive Mediterranean ensemble of fresh flavours from the sea. Crispy, sweet and fresh: a real feast! And accompanied by this really excellent and fruity-complex sake - simply a perfect affair. I should do this more often...', Meikel adds with a smile ;)

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

A little extravagance for the simple? Go for it!
Because in Meikel's kitchen even his Pork Sandwich may taste exceptionally good ;)
Take a bite and kanpai with a hearty beer...

MEIKEL'S KITCHEN by shizuku - Roasted 'Porkwich' and a beer!

Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.
He loves food, he loves cooking, he enjoys sake & in between he likes a cold beer!

This time: A crispy roasted bread, bursted with chopped pork from the grill, crunchy red chicory leaves & fresh arugula. The rustic and sweet note follows thanks to coarsely shredded applesauce as well as likewise homemade, grainy mustard - that's it.
Aside: The hearty Rising Sun Pale Ale, a powerful craft beer after Japanese brewing art. Complex, lively and at the same time extremely well-balanced, with a refreshing citrus-hop character.

Culinary conclusion: 'Crisp & crunchy, sweet & fleshy - let's be honest: what more could you want?!', smiles Meikel. 'All my favorite components combined in a teasing temptation and the whole thing prepared really simple. Yesss, my Porkwich with this flavourful Pale Ale.... an extreme recommendation. Take a bite!'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

A delicious appetizer, refreshing as a light salty sea breeze.
Meikel's Nordic spring variation in green, combined to the floral taste explosion from Japan, delightfully evokes a day by the Scandinavian sea...

MEIKEL'S KITCHEN by shizuku - Green Starter fishing for Sake

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A tender, shorty fried Skrei (winter cod), served on a bed of salty sea beans, garnished with fresh cucumbers & ripe, sweet dates, on a tasty, rather hearty broccoli cream sauce - that's it.
Aside: The Gekkeikan Daiginjo. Crisp, fresh and elegantly floral on the nose, reminiscent of white tulips and lime blossom as well as green apples and lychee. The pronounced acidity followed by a straightforward finish and a mild and complex swell on the palate flatter Meikel's spring variation perfectly.

Culinary conclusion: 'From winter culinary to spring!' The starter to this sake is a surprising wave of joy,' smiles Meikel. 'Because like my appetizer, it's light, straight and at the same time a flavorful blast. Exactly this harmonious balance of wholesome and hearty, salty and sweet, fresh and deep - all in one fork - is beautifully reflected in the glass. Spring is calling!'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Pizza fans watch out!
Meikel combines the Japanese national drink perfectly with his new pizza creation. Buon appetito!

MEIKEL'S KITCHEN by shizuku - Pizza Meikel & kanpai!

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: The homemade dough is topped with tomato sauce, mozzarella, spicy Bündnerfleisch, anchovies and dates & it's off to the hot pizza stone. For the finish, creamy burrata and fresh arugula as topping - that's it.
Aside: The Goriki Junmai, an aromatic, powerful and tangy sake with a lot of umami. Intense in taste, the ideal companion to Meikel's pizza creation.

Culinary conclusion: 'Pizza & sake, this combo is ingenious! And that's exactly why we do this food blog!' enthuses Meikel.
'This pizza has power and a lot of character of its own with all its sweet, salty, creamy and smoky components. And this sake is the perfect teammate, 100% an enrichment, harmoniously finds room in the flavor and makes itself positively felt.
A strong team, a culinary win, with the Allstars on the court. You can tell my enthusiasm continues to grow.... from bite to bite!'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Hearty and festive!
Let's fuse familiar traditions from Switzerland and Japan with relish...

MEIKEL'S KITCHEN by shizuku - Festive nut ham with sake!

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: A hearty, juicy nut ham, first boiled in water, then baked in the oven until crispy and finished with a sweet glaze of forest honey, rosemary and apple juice. Served with potatoes and celery puree, accompanied by a sweet red cabbage cooked with apples and cranberries - that's it.
Aside: The Kiku Masamune Taru Sake, a harmonious Junmai shortly ripened in barrels (Yoshino cedar). Tangy-fresh in the nose, with a dry, slightly resinous finish - the ideal companion.

Tip: For those who prefer it slightly sweet even in the glass, we recommend the medium-bodied and elegant Inatahime Junmai Daiginjo. An extremely complex sake, wonderfully fruity and with a smooth acidity and velvety finish.

Culinary conclusion: 'The aroma of a ham in winter is just great. Simple, familiar and hearty. The resinous, dry note of the Taru, really cool - and immediately reminds you of a fir forest. My version was more on the sweet side, so I couldn't resist trying the fruity sake with it too. A good decision!' smiles Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Creative, simple and above all one thing: Delicious!
In Meikel's kitchen the passion burns - for simplicity, but with great attention to detail. And the grill fire burns even in winter temperatures...

MEIKEL'S KITCHEN by shizuku - The Winter BBQ with EDO RIBS

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries out, combines and discovers.

This time: Spare Ribs dropped by Japan. The pork ribs are first put into sake, seasoned with a little salt, pepper and paprika powder and then put on the grill for the right barbecue touch. Finally, the spare ribs are brushed with sake, mixed with a little cane sugar - that's it.
Inside: The complex, amber-coloured Shirayuki Edo Genroku, fermented in wooden barrels (taru). A strong, multi-layered Junmai with a long, salty-sweet veil of dark chocolate, honey, yeast, dried corn as well as lime blossom and wood.

Culinary conclusion: 'Em yes, one bite and bam... Yummy it was!' laughs Meikel satisfied. 'Simple in preparation, but all the more delicate in enjoyment. The honey-sweet Edo is perfect for the glaze and goes fantastically well with this wonderful smoke aroma. This is how winter BBQ goes!'

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Caught you ice cold!
The wonderfully refreshing summer surprise with a frozen drop of Japan...

MEIKEL'S KITCHEN by shizuku - Experiment Kabosu Sorbet

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: The homemade summer sorbet made of Kabosu fruit liqueur - that's it.
Inside: Kabosu no Susume, the refreshing, racy, citrus-flavoured fruit liqueur, with hand-pressed Kabosu juice. Mild and extremely refreshing, complex on the palate, racy and present as well as intensely fruity. A sweet and palatable aperitif drink, with a low alcohol content and a sourish-bitter finish - a dream in sorbet!

Tip: If you prefer it pink and minty-fresh, try the sorbet also with Aka Shiso, the light, sweetish and fruity Shiso liqueur, with notes of dark berries, cassis, anise and liquorice.

Culinary conclusion: 'Wow! This Kabosu fruit really got it! An extremely refreshing citrus flavour, just the right thing for a hot summer day. Sorbet with a frozen drop of Japan - summer vibes pure!' enthuses Meikel. Experiment succeeded!

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Summery temperatures, roasting aromas from the grill and a sake that surprises without limits. This is what makes the barbecue season fun!

MEIKEL'S KITCHEN by shizuku - Steak X Sake

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: A colourful mix of grilled vegetables such as red onions, pepperoni, chard, white cabbage and peas to a beef entrecôte, crowned with a nectarine chutney boiled in sake - that's it.
Inside & aside: The complex X3 Rose, brewed from red rice and three times the amount of koji. This sake convinces with elegance, a well-balanced intensity of taste, combined with a delicate sweetness as well as a beautiful, light acidity until the long lasting finish. Aromatic, wonderfully inspiring, a class of its own.

Culinary conclusion: 'Power on the grill, harmony on the plate. And this sake has real power and an extremely inspiring spiciness. Heavy and lively at the same time and with its melt also perfect for meat. The X3 Rose is definitely one of my favourites. Awesome, hell yeah!', laughs Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Asparagus, tuna, sake - the spring-like, lively lightness on the plate and in the glass...

MEIKEL'S KITCHEN by shizuku - Asparagus... we 'tuna' in!

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: A short fried tuna on a green, hearty asparagus salad, combined with blueberries, cherry tomatoes, radishes and rocket on a sweetish-sourish dressing with honey - that's it.
Aside: The fresh, fruity and extremely lively Junmai Ginjo Dewasansan. Flowery in the nose, this sake reminds of poached peach, apricot, compote and some mint and convinces with its complexity with soft, nutty aromas of almond milk on the palate, a present acidity and a very long, slightly spicy finish.

Culinary conclusion: 'A lively game of acidity and sweetness, supported by the tangy note of this really exciting sake. A light spring dish, with Japanese pepp - I like', says Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Now it's about the sausage!
The culinary delight with a spicy finish from Japan...

MEIKEL'S KITCHEN by shizuku - Now it's about sausage & sake!

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: The homemade pork sausage, with an exciting filling of pork, apple, celeriac, chilli and fresh thyme - that's it.
Aside: The Kozaemon Kimoto Junmai, a force in taste. Brewed according to the traditional kimoto method, this balanced sake convinces with its fresh and at the same time intense, sweet and spicy roast aromas and its very pleasant acidity - ideal with grilled meat and sausages.

Culinary conclusion: 'The 'sausage making' itself was a real experience for me! Afterwards enjoy the pork sausage with such a sake - just cool. Aromatic, spicy, rocks on the palate', says Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

When it gets cold and dark outside, it can 'smell' inside... Of course also at cheese lover Meikel's and of course with skillful finesse - but: Swiss style!

MEIKEL'S KITCHEN by shizuku - Swiss raclette with sake

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: A hearty, cozy raclette with dear friends. In addition to various Swiss cheeses and swell potatoes, there's real Bündnerfleisch, fresh pear pieces, cranberries and the matching favourite spices - that's it.
Aside: The strong and intense Miyabi. Earthy, dry and pleasantly sweet on the palate, this sake convinces with notes of hazelnut, liquorice, plums, coriander and nutmeg. The Miyabi is reminiscent of a stone fruit brandy and ideal with raclette - just as hearty, just as tasty.

Culinary conclusion: Raclette is also available in my 'kitchen' at this time of year! Sake and cheese are beautiful lovers, that's no secret anymore. Umami is providing the harmony. But it's the combination that counts: The different types of cheese, the recent in exchange with the creamy, simply great!', so Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

It sparkles, glitters and shines.
Because at Christmas it can be festive, slightly exotic and extravagantly delicious...

MEIKEL'S KITCHEN by shizuku - The duck for sakelicious Christmas

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: A tender duck breast with a christmassy, exotic festive salad of golden-brown baked French fries from the oven, garnished with morel terrine, red chicory, hot fried pak choi, pineapple cubes glazed in butter and extinguished with sake on a fresh dressing rounded off with pineapple juice - that's it.
Aside: The Shirayuki Banzaimon, an absolute top product among the Junmai Daiginjo. This noble and fragrant sake is extremely smooth, aromatic, with a beautiful, rounded taste of cooked fruits and has a full body, a smooth structure with pleasant acidity and is long lasting in the finish. A truly festive drinking experience.

Culinary conclusion: Fruity, fresh, bitter, sweet, crunchy, soft, cool, warm... This creation conjures up an unbelievably beautiful game on the palate and works sensationally in terms of taste. The menu is simple and at the same time elegant and festive and with this highly complex and fruity sake a perfect Christmas dinner. Great!' enthuses Meikel and wishes 'Merry Christmas'.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

If our culinary section could smell...
Sweet, plain, simply irresistible. They come straight out of the oven, grab it!

MEIKEL'S KITCHEN by shizuku - Sake brownies, the chocolaty fairy tale

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: Homemade brownies made of dark chocolate. The delicious chocolate mixture with small pieces of chocolate and sake in the oven for half an hour - that's it.
Inside & aside: The complex Shirayuki Edo Genroku, fermented in wooden barrels (taru). A strong, multi-layered Junmai with a long, salty-sweet veil of dark chocolate, honey, yeast, dried corn, lime blossom and wood. Inside and aside the warm brownies a dream.

Culinary conclusion: 'Chocolate enjoyment that is really addictive. The honey-sweet Edo is the perfect dessert for dessert. Chocolate meets sake, two good buddies. What can I say - with a full mouth - that's brownie heaven! I'll have another one right away...!' smiles Meikel and grabs it.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

A hearty risotto becomes velvety with the perfect nihonshu as ingredient...

MEIKEL'S KITCHEN by shizuku - Sake risotto!

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: An autumnal sake risotto with figs, pumpkin and Bauern-Schüblig cubes with a hint of honey as topping - that's it.
Inside: Sake instead of white wine! Use the velvet, almost creamy Nouvelle for risotto. The floral Junmai Ginjo convinces with a pleasant, buttery melt, with tangy notes of nutmeg, cloves, cauliflower and meringue, a fresh acidity and dry finish.

Culinary conclusion: 'A real moody court. The risotto cooked with sake becomes smoother and simply tastes better. It was a harmony of freshness, sweetness and spice. And the Schüblig gave the whole thing the right kick. Nouvelle in it and with it, worked wonderfully. Simply good', says Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

BBQ scent, a multi-layered sake and the holidays taste golden...

MEIKEL'S KITCHEN by shizuku - Golden Lamb Racks at Easter

He loves food, he loves cooking and he truly enjoys sake.
Meikel - graphic designer, DJ and sake addict - checks out, combines and discovers.

This time: Delicious grilled lamb racks on a honey rosemary thyme marinade, garnished with potatoes, champions and cherry tomatoes from the oven and for the fresh crème fraîche with cucumbers and herbs - that's it.
Aside: The complex Fukugao Bourbon Barrel - matured in Bourbon barrels. Woody aromas of coffee and tobacco, with hints of coconut and vanilla in the nose and fruity-sweetish notes of dark chocolate and hazelnut. Smooth, round, sweet and spicy on the palate.

Culinary conclusion: 'The Fukugao Bourbon Barrel is a real weight, but harmonises very well with the honey marinade of the lamb and brings its own aromas into play. Exciting! I would say: Culinary ready for Easter!' Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

A juicy, enjoyable Club Sandwich - becomes more tasty with sake!

MEIKEL'S KITCHEN by shizuku - Club Sandwich Edition!

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: The delicious Monday evening freestyle sandwich, with fried chicken breast, Bündnerfleisch chips, cheese, tomatoes, rocket, crème fraîche - that's it.
Aside: The Itami Morohaku, an elegant Junmai Ginjo. Balanced, with an excellent acidity and a refreshing citrus note. The perfect all-rounder for everyone.

Culinary conclusion: 'This club sandwich is simply my thing. With this accessible sake, which skilfully supports the taste highlights, my Monday snack becomes a real hit', says Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

A tender pulpo, a matured sake and the eight-armed sea creature turns into a real gourmet menu.

MEIKEL'S KITCHEN by shizuku - Octopus with sake

He loves food, he loves to cook and he truly enjoys sake.
Meikel - graphic designer, DJ and sake addict - tries out, combines and discovers.

This time: a tenderly cooked octopus with potatoes, artichokes, tomatoes, fresh parsley and basil - that's it.
Aside: the complex and round Manyo Yamatsuru, an undiluted and strong Junmai Daiginjo (Koshu), matured over 7 years at minus 5°C. With notes of ripe fruits this full-bodied, complex and strong sake is sirupy, tangy and slightly sour in the palate at the same time. Oily in the glass with a dry, strong and slightly bitter aftertaste.

Culinary conclusion: 'The octopus with sake simply convinced me. The tenderness of the octopus and the pleasant balance of the ripe and fruity flavours of Manyo harmonized perfectly - simply fantastic. To be honest, that was 5 out of 5 stars, I am thrilled!' Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Delicate, sweet aromas of a creamy vegetable soup - with the matching sake as ingredient. What a creamy dream!

MEIKEL'S KITCHEN by shizuku - Sake your soup

He loves food, he loves cooking and he truly enjoys sake.
Meikel - graphic designer, DJ and sake addict - checks out, combines and discovers.

This time: a vegetables creamed soup, with carrots, celery, leek, broth, cream, fresh parsley - that's it.
Inside & aside: Inatahime Ryokan, a round, intense and rather dry Junmai. With a salty and leathery nose this drop surprises with aromas of lime blossom and soja mixed with notes of dark chocolate, coffee, tobacco and nutmeg.

Culinary conclusion: 'I love this soup. It is very fine, almost elegant and always surprising in taste depending on the seasonal ingredients. With this sake inside - and as an accompaniment by room temperature - my simple soup turns into a little culinary poem!' Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.