Cast off!
We’re setting sail in Osaka Bay for an enjoyable island cruise. Today, Meikel is serving us his creamy 'Yellow Hamachi Sashimi' creation paired with the brand-new junmai from the port city of Sakai.

MEIKEL'S KITCHEN by shizuku - Royal Yellowtail meets 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 delicate kingfish sashimi, nestled on a small island of thinly sliced nashi pears and crisp kohlrabi pickles, served with a lukewarm, creamy-sweet saffron sauce, garnished with dill oil and refined with a touch of soy sauce - that’s it.
Aside: The medium-bodied, round, and full-flavoured Sennorikyu Junmai. Fresh, fruity and slightly sweet on the nose, this sake delights with a pronounced, mellow rice character - smooth and lingering.

Culinary conclusion: 'When Marc told me that a new, exciting Junmai is arriving from Japan in his refrigerated container, I was immediately inspired for a ‘Yellow Hamachi Sashimi.’ This fresh yet creamy-sweet creation pairs unexpectedly perfectly - with its own unique twist by this full-bodied sake. An elegant dish, complex in its simplicity, beautiful in its harmony - sake and sashimi are catching the wind as a crew', Meikel smiles. 'Welcome on board!'

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 height of summer heats up even more, Meikel is in his top form too ;)
And what could be better right now than a healthy, spicy snack with tropical origins?

MEIKEL'S KITCHEN by shizuku | BanaNama

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

This time: Crispy fried plantain chips seasoned with a Caribbean-style spice blend of curry, allspice, chilli and mustard seeds, with a hint of sweetness from fried onions and cane sugar. This sweet and spicy snack is topped with a homemade, creamy mayonnaise featuring fresh herbs such as dill and tarragon, plus a dash of lime juice – that’s it.
Aside: The Kozaemon Sakura Nama. Pasteurised only once (nama = raw), this highly complex and flavourfully intriguing sake is lively, fruity and fresh, with a medium-bodied profile and a long, creamy smooth finish.
A special nihonshu that is rarely found in Switzerland.

Culinary conclusion: 'For me, plantains are a brilliant new discovery with countless ways to prepare them. And of course, I couldn’t leave out my fresh mayo,' smiles Meikel. 'The bowl creates such a fresh burst of intense flavours – a snack that’s guaranteed to give you that holiday vibe!
And when it came to the sake selection, Marc surprised me once again in the best possible way: this Nama is incredibly lively, fresh, slightly mineral and creamy at the same time. An extraordinary combination that really gets the tropical rhythm going!’

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.

'Kyo ha tonnato!'
Today we're serving up summer on four levels - a playful celebration of intercultural diversity.

MEIKEL'S KITCHEN by shizuku | Kyoto Tonnato

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

This time: A cold, thinly sliced roast pork tenderloin meets silky tuna cream, the savory depth of soy sauce and the lively acidity of pickled onions and capers, with a splash of lemon. Topped with pieces of tuna sashimi, which add shiny accents like tiny red rubies - that’s it.
Aside: The Karaku Amakuchi from Fushimi in Kyoto. It carries all the different flavours with a summery lightness and brings them together like a foundation, with a clear, delicate depth. A lively Junmai Ginjo, with balanced acidity and a long-lasting finish.

Culinary conclusion: 'A dish that’s cool in every sense of the word, with depth on multiple levels: The sake provides a quiet, harmonious backdrop, playfully blending creaminess, saltiness and acidity. And the ‘tunas’ embrace the flavour at the end like rubies, in a harmonious way. Every bite is different - an exciting interplay that really whets your appetite,’ smiles Meikel.
'This summery lightness combined with this smooth sake...: all I can say is kanpai!'

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.

1 sake, 2 toasts and a trilogy of the finest cheeses. As simple. As good.
Meikel inspires us in exactly this way again with his latest greeting from the kitchen, adding a touch of gold to the snack.

MEIKEL'S KITCHEN by shizuku | A golden TOAST to TOAST

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

This time: Toast the bread until golden brown. Briefly fry some juicy ham and turkey slices in a pan. Top the toast with a trio of hearty cheese classics: raclette, Gruyère, and red Tilsiter. Season to taste and pop it in the oven - that's it.
Aside: A drop of gold from Yonago in Tottori, the Inatahime Junmai Daiginjo 40. Delicately bitter, with a slight sharpness in the finish, this Junmai Daiginjo conjures up a beautiful balance of intensity and elegance and, with its creamy structure, goes perfectly with melted cheese. A powerful toast to toast.

Culinary conclusion: 'We have succeeded in turning a simple idea into something truly delicious. A classy ham and cheese toast, prepared with love and accompanied by this elegant premium sake: you couldn't ask for a better snack!
The flavours complement each other wonderfully, the consistency is perfect, and you'll want to take another bite and another sip. My tip: make sure you make enough from the start!' laughs Meikel with relish and reaches for the next toast - in the glass and on the plate ;)

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 artists serve together, you can take a hearty bite.
The snack for an aperitif, a creation for the eye & relish!

MEIKEL'S KITCHEN by shizuku | ARTichoke - snack X black

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

This time: A bread (parisette), crispy toasted and spread with a creamy artichoke puree, topped with thyme-fried shiitake mushrooms, sambal oelek & a few squeezes of lime juice - that's it.
Aside: The X3 Black, an intensely fruity-sweet Junmai with a subtle, slightly sweet sharpness. Fresh, lively and creamy soft on the palate, this sake is a dancer on many levels and is ideal as a versatile food pairing partner, especially with spicy dishes.

Culinary conclusion: 'A cool snack that you'll want to bite into several times! Round and balanced, playful & crunchy-creamy. And the X3 Black literally dances along smoothly.
From bready and earthy to sweet, fresh and slightly spicy: it has it all. And the meaty shiitake mushrooms form the perfect bridge to harmoniously combine all the flavours. Culinary artistry and once again a creation for the eye & relish!' smiles Meikel with satisfaction.

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'.

Irasshaimase in the oasis of flavours.
Sweet, crispy, creamy & complex - an amuse bouche, a lovely surprise!

MEIKEL'S KITCHEN by shizuku - Tender scallop 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 festive greeting from the kitchen! Golden seared scallops with crispy bacon strips on tangy rosemary butter, bedded on handmade apple puree & warm, creamy date mousse - that's it.

Aside: The fresh, strong & complex Daiginjo Hiyashibori. Fruity on the nose, with citrus and pineapple. Slightly sweetish and tangy on the palate, with a hint of moss and conifers, combined with a slightly bitter cocoa note. Dry and beautifully long-lasting on the finish - the perfect drop in Meikel's oasis of flavours.

Culinary conclusion: 'Sometimes less really is more and a simple appetizer idea becomes a veritable oasis of flavours. A sweet and sour interplay of apple, a crispy-salty gout of bacon, the creaminess of dates and the tenderness of scallops... This small plate is a great culinary experience! And Marc's sake recommendation creates a balanced, beautiful moment of relish, fruity, fresh & tangy, a lovely surprise!' enthuses 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'.

Meikel's forest walk - cross-country, light-footed and present - inspires you to get in the mood for the culinary festive season: stylishly aromatic...

MEIKEL'S KITCHEN by shizuku - «Champion Chic» with Japanese citrus freshness

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 crunchy chicory pan-fried, together with an umami bouquet of various mushrooms. A little quince confit for sweetness, refined with creamy, spicy gorgonzola and garnished with fresh dill - that's it.
Aside: The Tsuki no Katsura Junmai Ginjo, a complex, floral, fresh, fruity and extremely lively sake. Creamy on the palate, long-lasting on the finish and with a pronounced acidity, a present, stimulating aperitif that ideally reflects Meikel's elegant interplay of flavours.

Culinary conclusion: 'Wow, that fits! I don't actually like Gorgonzola at all,' laughs Meikel, 'but I just bought it, tried it and my taste has changed for the better. This stimulating combo of bitterness, sweetness, melting and spice is inspiring. And the new «Tsuki» reflects the lightness of these lively, natural flavors with elegance and a harmonious embrace.
Wild, fresh and creamy all at once - a culinary surprise for the Advent season.'

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'.

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'.