{"id":85794,"date":"2024-10-08T22:32:26","date_gmt":"2024-10-08T20:32:26","guid":{"rendered":"https:\/\/zeromagazine.mx\/?p=85794"},"modified":"2024-10-08T22:51:55","modified_gmt":"2024-10-08T20:51:55","slug":"degustacion-epicurea-en-yoshimi","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2024\/10\/08\/degustacion-epicurea-en-yoshimi\/","title":{"rendered":"\u00abDegustaci\u00f3n Epic\u00farea en Yoshimi\u00bb"},"content":{"rendered":"<p>Hola a todxs esta semana les traigo un trip mega foodie que nos lleva directo a Jap\u00f3n, sin tener que salir del aeropuerto. Literal, el viaje empieza desde que te subes al avi\u00f3n, porque la experiencia que Aerom\u00e9xico y la chef Miriam Moriyama nos tienen preparada para su ruta M\u00e9xico-Tokio est\u00e1 a otro nivel. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Comiendo en las alturas\u2026 \u00a1y con estilo!<\/h3>\n\n\n\n<p>Si alguna vez has so\u00f1ado con probar la aut\u00e9ntica gastronom\u00eda japonesa, pero en un ambiente m\u00e1s classy, Aerom\u00e9xico te lleva ese vibe a 10,000 metros de altura. As\u00ed es, la aerol\u00ednea y la chef Moriyama, una crack con ra\u00edces fuertes en Tomaya y Tokio, se juntaron para crear un men\u00fa de esos que te hacen pensar: \u201cWow, s\u00ed que estoy viviendo mi mejor vida\u201d. Todo esto es parte de la experiencia en la cabina Premier One, esa secci\u00f3n donde sientes que viajas con todas las comodidades de un boss. Pero no te preocupes si, como yo, tu presupuesto a\u00fan no llega a esos niveles de lujo, porque durante todo octubre puedes disfrutar esta propuesta en Yoshimi, aqu\u00ed en tierra firme.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1165\" height=\"1747\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/JPARK24_HYATT_AGOSTO_YOSHIMIAM-scaled.jpg?resize=1165%2C1747&#038;ssl=1\" alt=\"Emb\u00e1rcate en un viaje gastron\u00f3mico a Jap\u00f3n sin salir de M\u00e9xico. Descubre el exclusivo men\u00fa de Aerom\u00e9xico, dise\u00f1ado por la chef Miriam Moriyama, y celebra el D\u00eda del Sake con sabores aut\u00e9nticos y un maridaje \u00fanico que elevar\u00e1 tu experiencia foodie.\" class=\"wp-image-85797\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/JPARK24_HYATT_AGOSTO_YOSHIMIAM-scaled.jpg?w=1707&amp;ssl=1 1707w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/JPARK24_HYATT_AGOSTO_YOSHIMIAM-scaled.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/JPARK24_HYATT_AGOSTO_YOSHIMIAM-scaled.jpg?resize=683%2C1024&amp;ssl=1 683w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/JPARK24_HYATT_AGOSTO_YOSHIMIAM-scaled.jpg?resize=768%2C1152&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/JPARK24_HYATT_AGOSTO_YOSHIMIAM-scaled.jpg?resize=1024%2C1536&amp;ssl=1 1024w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/JPARK24_HYATT_AGOSTO_YOSHIMIAM-scaled.jpg?resize=1366%2C2048&amp;ssl=1 1366w\" sizes=\"(max-width: 1165px) 100vw, 1165px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Moriyama no es cualquier chef, la neta. Lleva colaborando con Aerom\u00e9xico desde el 2023, y la idea detr\u00e1s de su men\u00fa es transportarte a Jap\u00f3n con cada bocado, ya sea que est\u00e9s volando o sentado en un restaurante. Pero, \u00bfQu\u00e9 mejor excusa para probar esto que celebrar el D\u00eda del Sake?<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ok, pero\u2026 \u00bfqu\u00e9 hay en el men\u00fa?<\/h3>\n\n\n\n<p>Aqu\u00ed viene lo bueno, ag\u00e1rrate, porque vamos a chismear de los tres tiempos del men\u00fa que Moriyama ha dise\u00f1ado. <\/p>\n\n\n\n<p>Para empezar, tienes el Hazun, que es como una bienvenida perfecta al oto\u00f1o japon\u00e9s. Te topas con cosas como el <em><strong>asupara maki<\/strong> de <strong>rib eye con esp\u00e1rragos<\/strong><\/em> (b\u00e1sicamente, una bomba de sabor), <em><strong>kunsei temari sushi<\/strong><\/em> con salm\u00f3n ahumado, y e<strong>l ebi amasu<\/strong>, camarones en vinagre de arroz dulce que suenan s\u00faper fancy y est\u00e1n deliciosos. Y no te olvides de los <strong><em>edamames<\/em> <\/strong>(cl\u00e1sico pero nunca pasa de moda) y el <strong><em>satsumaimo<\/em> <\/strong>(camote dulce que es como un abrazo en forma de comida).<\/p>\n\n\n\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5499304793904745\"\n     crossorigin=\"anonymous\"><\/script>\n<ins class=\"adsbygoogle\"\n     style=\"display:block; text-align:center;\"\n     data-ad-layout=\"in-article\"\n     data-ad-format=\"fluid\"\n     data-ad-client=\"ca-pub-5499304793904745\"\n     data-ad-slot=\"5994863093\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n\n<p><\/p>\n\n\n\n<p>Luego, pasamos al plato principal, o como lo llaman en Jap\u00f3n, Daimono, donde el protag\u00f3nico es el suzuki misotsuke yaki, un r\u00f3balo marinado en miso dulce que hace que todo tu paladar se llene de ese sabor umami del que siempre escuchamos hablar pero que hasta que lo pruebas, no entiendes bien de qu\u00e9 va. Lo acompa\u00f1an una serie de sides muy nipones como el kobashira sunomono (callo de almeja en vinagreta), ensalada kinoko yuzu (hongos con una salsita de yuzu que es como c\u00edtrica), y hasta amamiso King crab. Todo esto bien balanceado con un misoshiru, la t\u00edpica sopita de miso que te calienta el alma.<\/p>\n\n\n\n<p>Y, como el toque dulce no puede faltar, el postre, conocido como kanmi, cierra la experiencia con un broche de oro. \u00bfQu\u00e9 incluye? Eso es sorpresa, pero si sigue el mismo nivel que el resto del men\u00fa, podemos estar segurxs de que ser\u00e1 algo espectacular.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1165\" height=\"1746\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/JPARK24_HYATT_AGOSTO_YOSHIMIAM-3-scaled.jpg?resize=1165%2C1746&#038;ssl=1\" alt=\"Celebra el D\u00eda del Sake con un men\u00fa de tres tiempos que lleva los sabores de Jap\u00f3n a nuevas alturas. Desde el asupara maki hasta el r\u00f3balo misotsuke, descubre c\u00f3mo Aerom\u00e9xico y Yoshimi fusionan lo mejor de la gastronom\u00eda nipona en un viaje inolvidable.\" class=\"wp-image-85796\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/JPARK24_HYATT_AGOSTO_YOSHIMIAM-3-scaled.jpg?w=1708&amp;ssl=1 1708w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/JPARK24_HYATT_AGOSTO_YOSHIMIAM-3-scaled.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/JPARK24_HYATT_AGOSTO_YOSHIMIAM-3-scaled.jpg?resize=683%2C1024&amp;ssl=1 683w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/JPARK24_HYATT_AGOSTO_YOSHIMIAM-3-scaled.jpg?resize=768%2C1151&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/JPARK24_HYATT_AGOSTO_YOSHIMIAM-3-scaled.jpg?resize=1025%2C1536&amp;ssl=1 1025w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/JPARK24_HYATT_AGOSTO_YOSHIMIAM-3-scaled.jpg?resize=1366%2C2048&amp;ssl=1 1366w\" sizes=\"(max-width: 1165px) 100vw, 1165px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">La bebida de los dioses japoneses<\/h3>\n\n\n\n<p>Pero wait, hay algo que hace que todo esto sea a\u00fan m\u00e1s especial \u00abEl <em>sake<\/em>\u00ab. Jap\u00f3n y el sake son como M\u00e9xico y el tequila, inseparables. Y en este men\u00fa, el maridaje est\u00e1 hecho con dos sakes muy top, ambos de la regi\u00f3n de Hiroshima.<\/p>\n\n\n\n<p>El primero es el <em>Hanahato Kimoto Junmai Ginjo Genshu<\/em> (nombre largo, pero qu\u00e9 joya de bebida). Este sake se elabora con un m\u00e9todo tradicional que se remonta al a\u00f1o 1700, as\u00ed que ya sabes que tiene historia y calidad detr\u00e1s. Lo m\u00e1s cool es que ha sido a\u00f1ejado durante dos a\u00f1os, d\u00e1ndole ese balance perfecto entre umami y acidez. Ideal para acompa\u00f1ar carnes, mariscos y hongos del men\u00fa. En serio, es una explosi\u00f3n de sabores.<\/p>\n\n\n\n<p>Y luego viene el<strong> <em>Kijoshu Hanahato<\/em><\/strong>, que es m\u00e1s dulce y tiene un color ambarino que te hace pensar en la calidez de una sobremesa en oto\u00f1o. Este sake, a\u00f1ejado por ocho a\u00f1os, ha ganado seis medallas de oro en el International Wine Challenge, as\u00ed que imagina lo impresionante que debe ser. Se sirve con el postre, lo que hace que cada bocado dulce se sienta m\u00e1s profundo, m\u00e1s rico. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Nihonshu no hi: Una fecha especial<\/h3>\n\n\n\n<p>El D\u00eda del Sake, o Nihonshu no hi, es el 1 de octubre y es una de esas fechas que puede que no conozcas a fondo, pero que merece la pena celebrar. En Jap\u00f3n, el sake no es solo una bebida alcoh\u00f3lica; es parte de su cultura, una tradici\u00f3n que conecta generaciones. Este d\u00eda se celebra desde 1978, y es la excusa perfecta para disfrutar de este elixir japon\u00e9s mientras te conectas con sus sabores y su historia.<\/p>\n\n\n\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5499304793904745\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block; text-align:center;\"\r\n     data-ad-layout=\"in-article\"\r\n     data-ad-format=\"fluid\"\r\n     data-ad-client=\"ca-pub-5499304793904745\"\r\n     data-ad-slot=\"5994863093\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<p><\/p>\n\n\n\n<p>As\u00ed que, cuando piensas en el men\u00fa que Aerom\u00e9xico ofrece en su ruta M\u00e9xico-Tokio y la versi\u00f3n que Yoshimi va a replicar en tierra durante todo octubre, es m\u00e1s que solo una experiencia gourmet; es una celebraci\u00f3n de la cultura japonesa. Desde los entrantes hasta el postre, y con el sake como acompa\u00f1ante de lujo, cada elemento de este men\u00fa est\u00e1 dise\u00f1ado para darte un pedacito de Jap\u00f3n, est\u00e9s donde est\u00e9s.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">La magia detr\u00e1s de la gastronom\u00eda japonesa<\/h3>\n\n\n\n<p>Ahora, hablemos un poco de lo que hace que la comida japonesa sea tan especial. La cocina japonesa no se trata solo de ingredientes frescos y t\u00e9cnicas precisas (aunque eso juega un papel importante), sino que tambi\u00e9n tiene mucho que ver con el respeto por la naturaleza y el equilibrio. Cada plato est\u00e1 pensado para resaltar los sabores naturales de los ingredientes, sin opacarlos. Y eso es justo lo que hace que este men\u00fa de tres tiempos se sienta tan aut\u00e9ntico y sofisticado.<\/p>\n\n\n\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5499304793904745\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block; text-align:center;\"\r\n     data-ad-layout=\"in-article\"\r\n     data-ad-format=\"fluid\"\r\n     data-ad-client=\"ca-pub-5499304793904745\"\r\n     data-ad-slot=\"5994863093\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<p><\/p>\n\n\n\n<p>Desde el umami del miso en el r\u00f3balo, hasta la acidez sutil del vinagre de arroz en los camarones, cada bocado es una experiencia sensorial. Y claro, los sakes no son solo una bebida para acompa\u00f1ar, sino que est\u00e1n cuidadosamente seleccionados para resaltar esos sabores. Es como una sinfon\u00eda en tu boca, cada nota en armon\u00eda con la siguiente.<\/p>\n\n\n\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5499304793904745\"\n     crossorigin=\"anonymous\"><\/script>\n<ins class=\"adsbygoogle\"\n     style=\"display:block; text-align:center;\"\n     data-ad-layout=\"in-article\"\n     data-ad-format=\"fluid\"\n     data-ad-client=\"ca-pub-5499304793904745\"\n     data-ad-slot=\"5994863093\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n\n<p><\/p>\n\n\n\n<p>Adem\u00e1s, la est\u00e9tica de la comida japonesa es impresionante. Cada plato es como una peque\u00f1a obra de arte, con colores vibrantes y una presentaci\u00f3n impecable. Esto no es casualidad, ya que en Jap\u00f3n se cree que la comida entra primero por los ojos, y la experiencia visual es tan importante como el sabor. As\u00ed que cuando te sirvan este men\u00fa, prep\u00e1rate para tomarle un mont\u00f3n de fotos antes de hincarle el diente, porque realmente va a ser Instagram worthy.<\/p>\n\n<!--themify_builder_content-->\n<div id=\"themify_builder_content-85794\" data-postid=\"85794\" class=\"themify_builder_content themify_builder_content-85794 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->","protected":false},"excerpt":{"rendered":"<p>Hola a todxs esta semana les traigo un trip mega foodie que nos lleva directo a Jap\u00f3n, sin tener que salir del aeropuerto. Literal, el viaje empieza desde que te subes al avi\u00f3n, porque la experiencia que Aerom\u00e9xico y la chef Miriam Moriyama nos tienen preparada para su ruta M\u00e9xico-Tokio est\u00e1 a otro nivel. Comiendo [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":85796,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6870],"tags":[7272,8262,10718],"class_list":["post-85794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","tag-aeromexico-2","tag-chef-miriam-moriyama","tag-dia-del-sake","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&quot;Degustaci\u00f3n Epic\u00farea en Yoshimi&quot; - Zero Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zeromagazine.mx\/index.php\/2024\/10\/08\/degustacion-epicurea-en-yoshimi\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"&quot;Degustaci\u00f3n Epic\u00farea en Yoshimi&quot; - Zero Magazine\" \/>\n<meta property=\"og:description\" content=\"Hola a todxs esta semana les traigo un trip mega foodie que nos lleva directo a Jap\u00f3n, sin tener que salir del aeropuerto. 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