When paired properly, wine and food complement each other beautifully. This is true with various cuisines, including Japanese food and authentic libations like sake. Learn the basics of how to pair wine and sake with traditional Japanese dishes below. 

A Guide to Wine & Japanese Food  

Sake

Just as there are different varietals of red and white wines, there are different types of sake. Ginjo sake, a premium varietal similar to single malt scotch, pairs well with light antipasto dishes. Junmai sake is rich and complements dishes with similarly strong flavors, such as stir-fried vegetables or pork belly. Namazake is lighter than other varieties of sake, so it combines well with dishes that feature tofu, shellfish, and cheese. 

White Wine

White wine is traditionally paired with seafood dishes. Delicate seafood, such as fluke, goes well with acidic whites. Pinot Grigio, for example, pairs beautifully with raw oysters, while Sauvignon Blanc rounds out clam dishes. For spicy seafood dishes, try a sweet white such as Riesling.

Red Wine

Red wines such as Cabernet Sauvignon typically pair best with red meats like roast beef, beef tongue, or steak. Light savory reds, such as Pinot Noir, match wonderfully with light, earthy dishes, such as slow-cooked pork loin and agedashi tofu. Pinot Noir also balances well with salmon, another staple of Japanese food. 

To enjoy Japanese food with a neo-American twist alongside exquisite wine, visit Waioli Grill & Cafe in Honolulu, HI. A healthy lunch cafe by day and cozy bistro by night, this versatile local restaurant serves up a variety of delicious dishes, including seafood, meat, and vegetarian options, in addition to red and white wines and sake. Call (808) 734-5298 to make a reservation, and browse their menu online. You can also preview photos of their dishes on Facebook.