Albariño and Japanese food, a surprising combination

Sushi, sashimi, norimaki... These are the culinary creations that have crossed Japanese borders and made the food of the land of the rising sun famous the world over. Dishes that used to seem exotic but are more and more commonplace in restaurants and at home.

In theory, there is not much that connects Galician and Japanese gastronomy. However, when you look in closer detail, if there is anything that links Galicia with Japan, it is the quality of its seafood, a key element in many Japanese dishes.

Japan has made its lack of resources into one of its great strengths in gastronomic terms. A country made up of many, many islands (almost 7,000) where the sea plays a key role. Without any large forests to provide wood for cooking fuel, but with a great deal of experience in the use of steel.

All these characteristics have been transmitted to the country's cuisine: the use of fish as the main ingredient in many of its dishes, raw, marinated and served with sauces - due to the difficulty they had in cooking it - cut perfectly and with great skill to enhance its texture in the mouth. And three of Japan's star dishes are made from this fish: sashimi, fish served on its own; sushi, fish accompanied with rice; and norimaki, when wrapped in seaweed.

According to Japanese tradition, these dishes are served with Nihonshu or Sake, rice wine served in small ceramic cups called ochoko.

But if you want to serve these dishes with a Spanish wine, then Albariño, due to its characteristic acidity, is one of the best whites to serve with fish and seafood dishes. Making it the ideal match for sashimi, sushi and norimaki, with recipes that can be adapted perfectly to local Galician fish.

Iodine-rich flavours that blend together and are balanced with Albariño, a wine that is made from vineyards near the sea with products from the sea. A perfect combination, and one that is full of surprising nuances. We recommend Santiago Ruiz and Rosa Ruiz, two white wines with the acidity and citric flavours that counteract the strong, iodine taste of the sea that you find in these dishes.