I was invited to Masu recently for a sake tasting, and after being in Japan earlier in the year, jumped at the chance. Their restaurant manager, Fumi Nakatani, has recently been the recipient of an international qualification in sake, one of the only NZ professionals to do so. I spent
Delaney Mes recipes: Partnerships with sake

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Photo / Doug Sherring
Serves two
1 small red onion, thinly sliced
Juice of one lemon
100g wood-roasted salmon
2 cups salad greens (baby kale works well)
3 radishes, thinly sliced
1 Tbsp black sesame seeds
Microgreens to garnish, optional
For the dressing
Juice of one lemon
Juice of one lime
3 tbsp neutral oil, such as rice bran
1 tsp toasted sesame oil
Sea salt and freshly cracked pepper
Place the red onion in a small bowl and cover with half the lemon juice. Set aside for at least 10 minutes.
In a large bowl, combine the salmon, salad greens, radish, and sesame seeds. For the dressing whisk all ingredients together in a small jug.
Taste and adjust as necessary.
Add the onions to the salad mixture, then dress with the dressing. Gently combine and serve with microgreens as a garnish. Note: when in season, add an avocado cut into cubes.
Serve with sake.
Chicken and spring onion skewers

Makes about 12-15 small skewers
2 chicken breasts, or 4 chicken thighs, cut into about 2cm cubes
1 bunch spring onions
Juice of 2 lemons
Sea salt and pepper
Cocktail skewer sticks
Cut the spring onions into 2-3 cm strips. Thread on the skewer sticks, alternating with the chicken.
Season well with salt and pepper and fry in batches on a hot cast-iron frying pan, in a little cooking oil. Cook for about 5-6 minutes each side. Before removing from the pan squeeze over a little lemon juice. Remove from heat and season with sea salt. Serve with additional lemon wedges.