Recipes

White Monaka with Strawberry Compote and Mascarpone

The sake-poached strawberries carry a subtle warmth that pairs with the fruity, aromatic sweetness of Junmai Daiginjo.

Ingredients (serves 8)

Step 1
Combine the sake and compote liquid ingredients in a small saucepan and heat for 2 to 3 minutes.
Step 2
Add the hulled strawberries to a small container, pour the warm sake mixture over them, and refrigerate for 1 to 2 hours once cooled.
Step 3
Combine all filling ingredients in a bowl and mix well.
Step 4
Spread the mascarpone filling onto one monaka wafer, top with a halved strawberry from the compote, and close with a second wafer. Repeat with the remaining wafers and serve.

From Niigata.

FOR EVERYWHERE.

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