KIGO from Lluis Masachs on Vimeo.
Wednesday, 27 April 2011
KIGO "seasons" Video
KIGO's are word that the Japanaes associate or use to describe a certain season. They often appear in Haiku (Japanese Poetry). They are expressive words used to describe the feel and sesnsations of a season. The video below is entitles KIGO and is filmed over the course of a year documenting how the seasons change and filmed by Lluis Masachs
KIGO Shochu and Tea
Shochu is traditionally and regularly served with either hot or cold water. Further from this Shochu is also often served with hot tea of various varieties.
"Matcha" tea is often used. Matcha tea is a form of green tea that is very finely milled into a powder and has recently been used to flavour or die foods such as soba, mochi noodles or green tea ice cream.
Important to remember is that Matcha is different from green tea powder, and tea powder. It is a high quality finely ground form of green tea.
Although brewed naturally in Japan, for KIGO cocktails it is important to have a consistent flavour throughout, meaning the brewing process can be slightly more laborious but also render high quality results that retain a constant flavour throughout.
Instead of simply boiling the tea in water, the tea is measured and weighed and then sealed under sous vide in a vacuum bag and seperated by weight and variety.
The bags are then placed in water and heated using an induction heater and the temperature monitored throughout.
Once heated, the teas are allowed to cool and then each is tasted seperately with KIGO to see which flavour flavour profiles works best together.
In a similar way to fruit and veg teas can also be seasonal in Japan and should be taken into consideration when creating new KIGO or shochu drinks.
"Matcha" tea is often used. Matcha tea is a form of green tea that is very finely milled into a powder and has recently been used to flavour or die foods such as soba, mochi noodles or green tea ice cream.
Important to remember is that Matcha is different from green tea powder, and tea powder. It is a high quality finely ground form of green tea.
Although brewed naturally in Japan, for KIGO cocktails it is important to have a consistent flavour throughout, meaning the brewing process can be slightly more laborious but also render high quality results that retain a constant flavour throughout.
Instead of simply boiling the tea in water, the tea is measured and weighed and then sealed under sous vide in a vacuum bag and seperated by weight and variety.
The bags are then placed in water and heated using an induction heater and the temperature monitored throughout.
Once heated, the teas are allowed to cool and then each is tasted seperately with KIGO to see which flavour flavour profiles works best together.
In a similar way to fruit and veg teas can also be seasonal in Japan and should be taken into consideration when creating new KIGO or shochu drinks.
Spring Tea - Cherry Blossom
Summer - Jasmin Tea
Labels:
jasmin,
kigo,
silver needle white tea,
teas
KIGO at Boutique Bar Show
The Boutique Bar Show is back!! Come down to Manchester town hall on May 10th to see brands and spirits from all over the world, including KIGO.
We will have our own stand and will be showcasing KIGO drinks and serves throughout the day.
Registration is FREE. Take a look at the site HERE and check out the other exhibitors.
Labels:
boutique bar sow,
kigo
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