Peter Som celebrates the Olympic spirit with inspired food and beverage suggestions, exclusive

Peter Som Olympic food suggestions, photo provided by Pinterest
Peter Som Olympic food suggestions, photo provided by Pinterest /

As the world watches Tokyo 2020, Peter Som is joining everyone else cheering from afar. While Olympic spirit shines brightly, many people are turning those watching events into a celebratory feast. Luckily bringing a taste of the host city to the table doesn’t required years of training. With these suggestions from Som, the food and beverages earn a spot on top of the podium.

Peter Som is more than a celebrated fashion icon. The Pinterest creator has culinary talents to the legions of fans. From visually stunning feasts to sensational seasonal dishes, his Pinterest account inspires many people to get into the kitchen and embrace the moment.

While Tokyo 2020 has many people glued to their screens watching every crowning achievement, the celebration of the Olympic spirit shouldn’t be limited to just viewing. The table is the perfect place to showcase both the host city and the spirit of the games.

What food and beverage suggestions does Peter Som have for that Olympic celebration?

Sometimes people like a theme to a special event. For the Olympics, Japanese food and culture is an obvious choice. Although some people might consider an order of sushi, ramen or other Japanese food choices, the reality is that Japanese cuisine is quite diverse. Instead of the familiar, now is the moment to discover some other Japanese offerings.

Peter Som shared, “Japanese food is personally one of my favorite cuisines because of the huge range of regional offerings, from sushi to curries to yakitori. Some pantry and fridge items that I love and use regularly in both Asian and western food are Shichimi Togarashi which is a seven spice blend that’s got a beautiful complex salty heat to it—I sprinkle it on everything from scrambled eggs to grilled poultry in place of salt.”

While Shichimi Togarshi is a pantry staple for Som, it isn’t his only suggestion. He continued to share his thoughts on ponzu. “Ponzu is classic Japanese condiment that’s citrus and soy based and works magic as a vinaigrette base for salads, as a dipping sauce and as a marinade or glaze for fish or meat.”

Even condiments can have a Japanese influence. Som recommended, “Kewpie mayonnaise is a staple in my fridge—its super creamy and rich and has a hint of umami to it.” That idea could even take the all-American hamburger in a whole new direction.

Peter Som shared simple suggestions to bring balance to the food offerings.

While the Japanese food influence might be the star on the plate, offering a culinary journey through various countries or regions can elevate that watching party. In some ways, the flavor connections throughout various cuisines just need to be thoughtful.

For Som, his advice is rooted in a classic culinary technique. Som said, “There is most definitely a way to balance flavors and foods on a board, and it’s really all about a balance of flavor. Make sure there’s a good mix of salty, sweet, sour and bitter.”

Building on that idea, it can be easy to mix and match ingredients from various cultures. Som said, “All countries have these flavors in their cuisine, so for example instead of pickles or cornichons, try tsukemono, which are vegetables that have been picked in white miso. For something sweet, instead of cupcakes, try washagi, which are traditional Japanese confections made of mochi, bean paste and fruit.”

And while exploring new foods and flavors can be exhilarating, many people cannot leave a taste of red, white and blue on the plate. Som believes that even the color scheme can have a creative approach.

He said, “There are lots of great ways to interpret red, white and blue! Of course white frosting on a cake with strawberries and blueberries is a classic, but also fun to experiment even more. My Radicchio and Blackberry Salad has tones of red and blues (and then is served it on a white platter!).”

Peter Som talks sake and sake cocktails.

Tokyo 2020 has sparked an interest in sake. Sometimes a misunderstood beverage, the traditional rice wine deserves more than just a passing glance.

Som commented that “The ranges of sakes is vast—as is its history, and it’s truly an art form and culture unto itself. The overall magic of sake is its versatility and its ability to sing with almost all foods. Sake also serves to cleanse and stimulate the palette and to complement the food it’s being paired with.

While some people are content to sip and savor a glass of sake, the beverage pairs beautifully with food. Som suggests that “sushi and lighter fare pair well with a junmai daiginjo which has a very clean and pure flavor profile. A heartier dish like braised meats and grilled are great with yamahai genshu varietie —which have a rounder fuller taste.”

In addition to pairing food and beverages on the plate, sake can be enhanced with other flavors in the glass. For example, Som has created a lovely Watermelon Sake Punch. Some shared, “watermelon and other sweet fruits are perfect with sake—it contains less acid than wine, and its taste profile is so balanced smooth and fruit enhances sake’s fruity and floral qualities beautifully.”

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As the athletes enjoy the Olympic spirit at Tokyo 2020, Peter Som and his Pinterest account offer a variety of suggestions to turn any watching party into a taste to remember. Doesn’t your food offering deserve a gold medal worthy effort?