Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

General Discussion

Sushi

Sushi with Scotch, am I crazy?

Share:

General Discussion 14

Sushi with Scotch, am I crazy?

Chinon00 | Nov 19, 2006 04:05 PM

I had a glass of scotch with my sushi recently and I found that the pairing worked well and on different levels. (Note: The scotch was a blend and was served with one cube of ice. The sushi included yellow tail, mackerel, cali roll (w/ real crabmeat) and eel.)
There to me is a natural salinity in scotch that marries with the salinity present in fish. Also, the peaty flavor of the scotch works well with the soy sauce (and even the ginger) and I find too that scotch can "cut" richer sushi like the eel and cali roll (avocado) on the palate. Has anyone else discovered this? Am I crazy?

Want to stay up to date with this post?

Feedback