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In the heart of Bonfim, in Porto, it is no surprise that this Izakaya (tasca, in Japanese), has become one of the biggest references of Japanese gastronomy in Portugal.
What is the role of fermentation in your kitchen?
From the use of soybean pastes in various fermentation registers to Nihonshu [sake japonês], fermentation is very prevalent in traditional Japanese cuisine, so for us at Izakaya Japanese Cuisine it is something that is basically rooted in our way of presenting our moments.
When did you first hear about kombucha?
Kombucha is a product that, culturally, is part of the Asian world in general, so I’ve known it for a long time. In the Western world it is more recent, however there is a globalized acceptance due to its benefits.
Why did you decide to integrate Aquela Kombucha into your gastronomic offer?
When in 2021 we decided to start our Izakaya Japanese Cuisine project, one of the priorities was to be locally sensitive to the chosen partners to add value in a symbiotic way. That Kombucha was one of those success stories, which is still part of our gastronomic offer today.
What is your favorite AK and why?
That Kombucha Ginger is undoubtedly the favorite because it invokes the most direct Japanese flavors, the flavor is quite balanced making it a beautiful pairing for our gastronomy.
