(by S. Miyauchi, Professional Engineer, Doctor of Engineering, JSME Fellow)
About My wife's cooking and wine
My wife's cooking like the photos below is much better taste eating with wine or sake. Delicacy and grape flavor of white wine match well with Italian or French seafood dishes. Sake is good for Japanese food because both pull out each other "umami" (旨み、taste) . Because Japanese brew a large amount of sake from rice, I think Japanese are World's No. 1 drunkard. Someone drink 1 "shou" (1.8 liter) of sake at night. My great grandfather lay 1 barreled sake (36 liter) in the middle of the guest room and held "Haiku" (俳句) poetry meeting with his friends. (https://en.wikipedia.org/wiki/Haiku) Those were the days for peace-loving-people who had rich culture raised during Far East Peace by Japan, China and Korea for 250 years from the 17th century. There still remained all of these in my hometown Matsuyama (松山) which was the castle town blessed by this Far East Peace.
I like Bourgogne Blanc whose flavor, fruit taste and mineral are like Germany
wine like Pfalz Liebfraumilch Riesling which is my entrance to wine. I drink
Tokaji Furmint and Arthur Metz Gewürztraminer which is Elsäß (Alsace) with
a stork label. And also, Muscadet Sevre et Maine Sur Lie Vieille Vigne du Val
de Loire. With even curiosity, Sicilian white made from ancient Greek grapes.
Yesterday, I drank Georgian traditional method white which is made in big bowl Qvevri buried in the ground only in the good harvest year of grapes. Foods are gathered from all over the world to Japan. And there is the first sales wine shop of Japan in Hanshin department store of Osaka. So I bought a reasonable price one from $ 10 to $ 20 on my way back from the company. And recently I buy on holidays with my wife.