[1] Beef sticks, also called meat sticks (and made with other meats and poultry), are a growing market (photo © PS Seasoning).

[2] As of this writing, the jerky is sold out, but the beef sticks are available (photos #2, #3, and #4 © Carnal Jerky).

[3] Carnal Beef Sticks, our new favorite meat snack.

[4] Black garlic is a fermented garlic bulb, adds another layer of flavor. Here’s more about it.

[5] We don’t know which truffle oil Carnal uses, but we use La Tourangelle, a California producer. See ways to use it every day in the ‡footnote (photo © La Tourangelle).

[6] Carnal also enhances the truffle flavor with truffle powder, also called truffle dust or truffle zest. We keep a shaker of it with our spices, to enhance eggs, grains, pasta, fish, meats—even ice cream (photo © Taste Of Truffles).

[7] Check out the 19 recipes (photo © Cook Craft & Create).
 
More Ways To Use Meat Sticks
 

[8] Beef stick fried rice. Here’s the recipe (photos #8 and #9 © Green Ridge Naturals).

[9] Meat stick lollipops with a pretzel stick.

[10] How about Hawaiian kabobs? Here’s the recipe (photo © Gilbert’s Craft Sausages).

[11] What will TikTok think of next? Meat stick sushi Tic Toc. Add a crab stick for surf-and-turf (image © Noah Klein | Tic Toc).

[12] For many decades, Slim Jim was the number-one meat stick. It was bypassed by Jack Link’s in 2023 (photo © Webstaurant Store).

September 23rd is National Meat Stick Day. Call them meat sticks, snack sticks, beef sticks, whatever you like: there’s a big caveat. There are meat sticks and there are MEAT sticks.

Our Top Pick Of The Week, Carnal brand beef sticks, has given us a whole new perspective on the snack and deserves the title MEAT in all caps.

A bit of history: Back in our high school days, after our first bite of a famous-brand meat stick, we asked, “Who eats this stuff?” Evidently many people, but we were not about to become one of them.

Over the years, brands proliferated as more people sought grab-and-go meat snacks, some consumers believing them to be good protein snacks (sure, except for the salt and fat).

As we write about food, different brand samples came our way. Some were superior to others, and for those who liked the convenience of meat stacks, we were happy to see the category expand with artisan brands made with grass-fed beef, clean ingredients, different meat and poultry options, and interesting seasonings.

Yet, nothing turned our head enough to want to tell our readers about them. Until now.

Carnal has raised the beef stick bar.

Created by Michelin-trained chefs who wanted better meat snacks, these “snacks” are not just for snacking. You can add them to any number of recipes—something we wouldn’t think of doing with a supermarket (or gas station) meat stick.

> Head to CarnalJerky.com to get yours!

A description of these meaty bites follows, along with:

> Ways to use meat sticks in recipes.

> The history of meat sticks.

> The protein value of beef sticks.

> How to make your own meat sticks.

Also on The Nibble:

> The history of jerky.

> The year’s 25+ beef holidays.

> The year’s 90 snack holidays.
 
 
CARNAL ELEVATED BEEF SNACKS

Developed by Michelin-trained chefs James Zamory, Aaron Saurer and Sean McDermott, Carnal beef snacks were created to disrupt the world of beef jerky; the beef sticks followed.

It’s not just the use of superior beef; it’s the sophisticated seasonings like black garlic and black truffle (photos #5 and #6) that make the flavor profile special.

The chefs, who worked together at the three-Michelin-starred Eleven Madison Park in New York City, were convinced by an entrepreneur in Bellingham, Washington, to relocate. Initially focused on creating a restaurant named Carnal, in the process they created the better beef bites.

The snacks became so popular in the area—and the meat snacks category was growing so well—that the team decided to move away from the restaurant business to focus solely on making Carnal the top national fine jerky and meat stick brand. It launched nationwide this year with:

 
They’re sugar-free, gluten-free, keto-friendly and paleo. And ever so tasty!
 
 
CARNAL UMAMI CUT BEEF JERKY & BEEF STICKS

Wait—you might say—how can “Carnal” be umami-cut beef? “Umami” is a flavor profile (the fifth taste, alongside sweet, sour, salty, and bitter (here’s more about it). It is not an anatomical cut of beef like ribeye or brisket.

You would be correct. Carnal, the company has used the word as branding language, meant to convey a premium, chef-driven approach. (While we’re at it, there’s a dissection of the world “carnal” in the **footnote.)

While “umami cut” isn’t a literal butcher’s cut, it may sound like a butcher’s designation to some. This elevates the brand by making it sound like a prized portion of meat.

The brand says that “cut” is also partly descriptive of how the jerky is sliced: in a hearty, steak-like style, giving a chew and mouthfeel closer to cooked beef than to thin jerky.

And the Carnal products are definitely loaded with umami flavor.

They’re seasoned with aged soy sauce, fermented black garlic, and premium black truffle oil†—all high in the glutamates* that create the deeply savory and meaty umami taste.

And may we add, a very sophisticated umami taste.

Another reason for the rich flavor is a specialized confit method used by the chefs, who rendered the bone marrow from the short ribs they cooked in the restaurant as a glaze for the jerky. In a word: yum.
 
 
REAL BLACK TRUFFLE, REAL BLACK GARLIC

Black truffle. Forget the cheap truffle oil knock-offs (read all about them in the †footnote). Carnal uses the real thing: black winter truffle. The beef is infused with both premium black truffle oil (photo #5) and hand-shaved black winter truffle powder (photo #6).

This isn’t just a hint of truffle; it’s a layered, Michelin-level-worthy flavor that elevates the beef.

Black garlic, fermented for weeks by a local artisan (\photo #4), undergoes a flavor metamorphosis to a smoky, sweet, almost molasses-like depth, exploding with pure umami. It is no longer “garlic,” but is transformed into an exotic, delightful flavor.
 
 
MORE HARMONIOUS FLAVOR FUSIONS

There are move flavors that create the beef stick’s layered flavor profile: tangy sundried tomato, peppery black radish, earthy shiitake mushrooms, fresh bright coriander, and crisp spring onions. Together, the depth of complexity does even more to heighten these savory snacks.
 
 
BEEF STICKS AS AN INGREDIENT IN RECIPES

Beef sticks are a cousin of jerky: a thin, semi-dry sausage that can be made from pork, beef, venison, game, or combinations.

We admit to enjoying several premium jerky brands, but no beef stick has captured our heart and palate—until soft and much moist Carnal Beef Sticks.

The premium meat and flavorings can elevate an everyday dish, from pasta to stews to quesadillas. In dishes without other protein, they also provide some.

The suggested uses that follow work with both beef sticks or jerky. Both work well as a bacon or sausage substitute in many recipes.

 
How creative can you get? See photo #11.

Beef Sticks At Breakfast

 
Beef Sticks In Salads & Wraps

 
Beef Sticks In Pasta, Pizza, And More

 
Beef Sticks In Appetizers, Sides & Snacks

 
 
THE HISTORY OF BEEF STICKS

Beef sticks, also called meat sticks or snack sticks, are a modern, snack-sized version of Europeam dry, cured sausages: Old World meat preservation traditions meets 20th-century American food processing.

Long before refrigeration, cultures in Central and Eastern Europe, Germany, Italy, and Spain developed air-dried, salted, and spiced sausages that were firm, portable, and could last weeks.

Typically made from beef, pork, or mixed meats ground with salt, curing agents, and spices, the mixture was stuffed into casings and air-dried or smoked.

German, Italian, and Polish immigrants to the U.S. in the 18th and 19th centuries, brought these recipes with them.

The late 19th–early 20th century) saw the rise of industrial meat processing, using mechanical grinders, stuffers, large smokehouses, and packaging equipment. This allowed sausage makers to produce uniformly-shaped, shelf-stable products in much greater volume.
 
 
The Slim Jim

The story of beef sticks begins Adolph Levis, a Philadelphia-born son of European Jewish immigrants and high school dropout who earned his living pickling meat (like pig’s feet) and vegetables and selling the products to shops and taverns located in Philadelphia., wanted a smaller, spicier, and more shelf-stable version of Old World smoked and dried sausages.

Working with a meat packer in Philadelphia, he created a thin, fermented, smoked meat stick that could be eaten without further cooking. It became the ubiquitous Slim Jim (photo #12).

By 1929, Slim Jim was being sold locally in bars, often alongside beer as a salty, tangy snack.

Sometime in the mid-20th century, sausage makers began producing thin, finger-sized versions of these cured sausages. These had the same salt-and-spice cure, but were dried or smoked to a chewy, jerky-like texture.

Slim Jim, which began as a regional sausage made by an immigrant butcher, became one of America’s most recognizable convenience-store snacks.

Marketed as a portable protein snack, it appealed to factory workers, hunters, outdoorsmen, truckers, and others who wanted high-energy, shelf-stable foods.

After General Mills acquired Slim Jims in 1967zzs, it brought meat sticks into gas stations and convenience stores nationwide and created the beef snack market.

Packaging advances: Vacuum-sealing and flexible plastic film extended shelf life and allowed for single-serve, grab-and-go portions.

Flavor diversification: While the original recipes mirrored peppery smoked sausage, flavors later expanded to include teriyaki, spicy chili, and even exotic meats (venison, bison).
 
 
The Market Grows

Beef sticks became popular as a portability, shelf-stable snack (no refrigeration required). From on-the-go lifestyles to outdoor sports, school lunches and casual snacking, protein snacks attract a wide range of customers.

The meat snacks market in the U.S. is valued at $20.66 billion in 2025 and is projected to grow to $28.54 billion by 2030, registering a compound annual growth rate (CAGR) of 6.67%. This represents strong growth driven by increasing demand for protein-rich meat snacks such as beef jerky, beef sausages, beef sticks, and links…extending beyond beef to other meats and poultry [source].
 
 
ARE BEEF STICKS A GOOD PROTEIN SNACK?

They can be, but with some important considerations. First, the good news:

Protein Benefits

Beef sticks can fit into a healthy diet as an occasional protein snack, especially higher-quality, grass-fed versions with minimal ingredients.

You don’t want fillers: just beef, salt, and spices. Cheaper products typically contain fillers, poor-quality meat, and excess sodium.

Quality varies significantly among brands.
 
Nutritional Concerns

 
This means that shouldn’t be your primary protein source, no matter how tasty you may find them.

 
 
WANT TO MAKE YOUR OWN?

If you have a meat grinder and want more uses for them, make your own beef sticks. They’re a great way to utilize your venison or leftover trimmings.

They can be seasoned with virtually any profile and enhanced with add-ins like cheese.

And they’re great gifts, including party favors and stocking stuffers.

Here’s how to do it.

________________
 
*Glutamates are naturally occurring amino acids found in many foods, and also comprise the food additive known as monosodium glutamate (MSG). They enhance the savory or “umami” flavor in food. But it’s not just taste that’s important: Glutamates are the building blocks of protein and are essential for various bodily functions, including metabolism and brain function.

**Carnal, for lovers of language, is a somewhat archaic use of the adjective when referring to meat. The word derives from the Latin carnalis, which itself derives from caro/carnis meaning flesh or meat. So in its most literal sense, carnal means “of the flesh” or relating to flesh/meat.

However, the meaning of the word evolved and in contemporary usage, carnal means something quite different: (1) relating to physical (especially sexual) desires and appetites, (2) sensual, (3) worldly or earthly, as opposed to spiritual.
The original meaning of the word is retained in terms like carnivorous (meat-eating), carnivore/carnivorous (meat-eating), Carnival, the feast before Lent, literally “farewell to meat” (from Latin carne vale), and even carnation, named for its flesh-pink color. On a similar but less pleasant note, carnage, which refers to widespread slaughter, originally meant heaps of flesh/bodies).

References to meat today are words like meaty, fleshy, beefy, pork-like, etc. We do opine, however, that if you hunger for, and are passionate about, delicious beef snacks, you should simply get a cache of Carnal leave the semantic shifts to the etymologists, historical linguists, lexicographers, and philologists.

***Foods that are naturally high in umami:

>Fermented and aged: cheeses like aged Cheddar, Parmesan, and Roquefort; soy-based foods like soy sauce, miso paste, fermented black beans; fish sauce.

>Marine foods: anchovies, dried seafood (bonito flakes, dried scallops and shrimp), seaweed.

>Vegetables: mushrooms (porcini and shiitake, especially when dried, which concentrates the glutamates), tomatoes (sundried, or cooked, where the glutamates are more concentrated); caramelized onions (ditto), slow-cooked beans (long cooking breaks proteins into glutamates).

>Meats, cured and aged: prosciutto salami, and other charcuterie.

†You get what you pay for in truffle oil. The difference is a chemically-produced product versus a natural product. The differences: Here’s more about them.

Less expensive truffle oil contains little to no actual truffle. Prices range from about $8 to $20 for a 250ml/8-ounce bottle. These are typically made with neutral oil (e.g. olive, Canola/grapeseed, sunflower) plus synthetic aroma compounds, most often 2,4-dithiapentane, a lab-made chemical that mimics the earthy-garlicky smell of truffles. A mass-produced product, you can detect a “chemical” note in the aroma. The flavor is often one-note: strong, pungent, sometimes overwhelming.

Even brands that smell intensely “truffly” at first can taste artificial, flat, or harsh after a moment on the palate.

These oils are typically found in grocery store shelves and used to give flavor to truffle fries, burgers, etc. in casual restaurants. They’re used more as a punchy seasoning than a delicate accent.

Pricey truffle oil is made by infusing real black or white truffles steeped in EVOO oil, in small batches using artisanal production methods. The bottles are small, too, reflecting use for a hint. These can be divided into two price ranges:

> Premium/high-cost, ranging from about $30 to $80 for a 250ml/8-ounce bottle, made with real truffle extract/infusion, but in somewhat larger batches than ultra-premium, and not wholly artisanal techniques. Examples include specialty Italian or French producers (Urbani, Sabatino, La Tourangelle’s high-end line [a Nibble favorite]).

> Ultra-premium, ranging from about $100 to $200, made in the smallest batches with true artisanal techniques and extra virgin olive oil to produce a balanced, nuanced flavor that resembles fresh truffles. They use fresh seasonal truffles (white Alba or Périgord black) steeped directly into EVOO in small batches. It is an ongoing part of the line, consistently offered year after year. They are used by high-end restaurants and sophisticated home cooks. An example is Urbani White Truffle Oil in EVOO.

They are used sparingly in fine dining, drizzled over meats, pastas, or risottos to add an exciting layer of flavor.

They’re sold at specialty shops and online purveyors. But be sure to buy from a reputable retailer, whether online or bricks-and-mortar. Fakes abound.

> Limited Edition: We need to mention that there are versions at even higher prices are mentioned here for rare infusions of the best truffles (Alba, Perigord—more about truffles). These are produced in small quantities, often made during fresh truffle season (e.g., Alba white truffles in autumn, Périgord black truffles in the winter). They are batch-specific, with natural steeping of fresh truffles into the EVOO. They are short runs, seizing the moment, not always able to be repeated from year to year. An example would be labeled “Limited Edition White Alba Truffle Oil, 2024 Harvest” that’s only bottled while those truffles are available—but you are not likely to come across a bottle at a retail, since they are sold directly by producers to their best clients.

‡Truffle oil is an inexpensive way to get the flavor of truffle into foods. But when you buy a bottle, make it “truffle season” in your house. The aroma dissipates quickly after opening, so use up the oil within a few months. Fortunately, it works almost everywhere—as a bread-dipper, in salads or on meat, fish, eggs, chicken, corn and other vegetables. Just don’t cook with truffle oil—the scent evaporates when the oil is heated. Instead, brush it onto the food when it comes off the flame, or drizzle it into soups. Truffle oil’s “companion,” truffle vinegar, can be used to deglaze, but vinegar is not the ideal form in which to enjoy a hint of the fungus.
 
 

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[1] A super-easy version of Beef Stroganoff. The recipe is below (unless otherwise indicated, photos are © Taste Of Home).

[2] In this version, the beef and noodles are mixed together in the pot. Here’s the recipe (photo © The Real Food Dieticians).

[3] You can make Beef Stroganoff in a crockpot or Instant Pot. Here’s the recipe.

[4] Very classy: This version is made with beef tenderloin (the cut that yields filet mignon). Here’s the recipe (photo © Bon Appetit).

[5] The thinnest fries possible are pommes paille, translated literally as straw potatoes. As you can tell, it’s a lot easier to cook noodles Here’s a recipe (photo © Recipe Tin Eats).

[6] Count Pavel Stroganoff (1772-1817), portrait by Jean-Laurent-Mosnier, 1808 (age 34). Here’s more about him (Public Domain image).

[7] It doesn’t have to be beef. This is Chicken Stroganoff. Here’s the recipe.

[8] And Turkey Stroganoff (the recipe).

[9] And Pork Stroganoff (the recipe).

[10] Pinot Noir, a perfect red for Beef Stroganoff (photo © Kym Ellis | Unsplash).

[11] Prefer a white wine? Chardonnay is one of four excellent choices (photo © Zwiesel Glas).

[12] Want to feel festive? Open a bottle of Champagne or other sparkling wine (photo © Champagne Bureau).

September 21st is National Beef Stroganoff Day. We can’t believe that in all the years of publishing The Nibble, we’ve never included a recipe. After all, when we graduated from the college dorm long ago, it was one of our go-to recipes for entertaining. It sounded so sophisticated and after all, it came from the kitchens of Russian aristocracy.

Before we get to the recipe we’ll begin with a bit of Stroganoff history (the name is also transliterated from Cyrillic as Stroganov). But first:

> The year’s 25+ beef holidays.

> The different cuts of beef: a photo glossary.

Below:

> The easy recipe.

> More Stroganoff recipes.

> Wine pairings with Beef Stroganoff.

> Popular Russian dishes served in the U.S.

> The short list of Russian food holidays celebrated in the U.S.
 
 
THE HISTORY OF BEEF STROGANOFF

Russian aristocrats would often hire French cooks but retain their palate for the tastes of the homeland. According to the cookbook A Taste of Russia, the original beef Stroganoff recipe derived from a basic French recipe using mustard to season beef. The chef incorporated Russian sour cream and named the creation after his employer.

That original Russian Beef Stroganoff was quite different from most recipes of today. It consisted of thin strips of beef sautéed with mustard and served in a sauce made with bouillon and sour cream—but notably without the mushrooms or onions which were integrated into later recipes.

Plus, the creamy beef was often served alongside fried potato straws (pommes paille—photo #5) rather than over noodles or rice, as is done today.

The dish gained international recognition when it was featured in cookbooks of the late 19th century. A recipe appeared in “A Gift to Young Housewives” by Elena Molokhovets in 1871, helping to establish it in Russian culinary tradition.

The spread of the recipe to other countries accelerated during the 20th century, particularly after Russian émigrés fled during the Revolution and both World Wars, bringing their culinary traditions with them.

American and European cooks began to add mushrooms, onions, and various seasonings that weren’t part of the original recipe.

In the U.S., the dish became especially popular in the 1950s and 1960s, served over egg noodles rather than the difficult-to-make straw potatoes.

Another time-saver was a can of condensed mushroom soup, an ingredient which became a staple in American home recipes to make quick sauces†.

Today, Beef Stroganoff exists in countless variations worldwide, from elegant French-influenced versions to hearty American casseroles made with yes, Campbell’s Cream Of Mushroom Soup.

Personally, we prefer a fine recipe like this one, with a few tablespoons of Cognac or wine. But we took it up a notch with morels instead of button mushrooms.

There’s more about the Stroganoff family in the ‡footnote.
 
 
RECIPE: EASY BEEF STROGANOFF

This is a super-quick recipe that takes shortcuts, yet delivers the basic flavors. Essentially, you save time cooking the beef by purchasing a chunk of cooked roast beef from the deli and cubing it yourself. (You can also use any other meat you have on hand—chicken, pork, etc.).

Plus, the sour cream is not mixed into the sauce but used as a garnish, so people can stir in as much or as little as they like.

There are numerous Stroganoff recipes and variations below if you prefer something more classic.

Ingredients For 2 Servings

If you prefer, you can substitute a pound of ground beef and cook it prior to adding it in step 3.

Prep time is 10 minutes and cook time is 15 minutes.

 
Preparation

1. COOK noodles according to package directions.

2. SAUTÉ the mushrooms, onion, and garlic in oil in a large skillet until tender.

3. ADD the broth, roast beef, herbs, soy sauce, and pepper and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.

4. DRAIN the noodles; stir into skillet. Top with sour cream and parsley and pass a bowl of sour cream for those who want more.
 
 
MORE STROGANOFF RECIPES

 
 
WINE PAIRINGS WITH BEEF STROGANOFF

The key to pairing wine with Beef Stroganoff is balancing the cream sauce’s richness with wines that have good acidity and complementary rather than competing flavors. Although Beef Stroganoff is rich, its flavors can be delicate.
 
Red Wine Pairings

 
White Wine Pairings

 
 
RUSSIAN DISHES IN THE U.S.

While Beef Stroganoff is the most popular Russian dish embraced by Americans (and vodka the main beverage), other Russian dishes have found fond fans in the U.S.

 
To round out the buffet, have lots of dark rye bread, sour cream, fresh dill for garnish, pickled gherkins/

> Here are more dishes popular in modern Russian cuisine.
 
 
THE YEAR’S RUSSIAN FOOD HOLIDAYS

It’s a short list. We need someone to petition for more Russian food holidays—at least for blini, blintzes, borscht, and chicken Kiev (anyone can register a food holiday).

 
If you want a reason to have a Russian-themed dinner, there are also:

 
As of this writing, Russia isn’t the most popular place to celebrate. But consider all the great Russians who have contributed to the advancement of modern civilization: Sholem Aleichem, Milhail Baryshnikov, Joseph Brodsky, Yul Brynner, Catherine the Great, Marc Chagall, Anton Chekhov, Sergei Diaghilev, Fyodor Dostoevsky, Sergei Eisenstein, Peter Carl Fabergé, Michel Fokine, Nikolai Gogol, Maxim Gorky, Vladimir Horowitz, Mikhail Lermontov, Natalia Makarova, Dmitri Mendeleev, Modest Mussorgsky, Vladimir Nabokov, Vaslav Nijinsky, Rudoph Nureyev, Boris Pasternak, Ivan Pavlov, Anna Pavlova, Peter the Great, Alexander Pushkin, Ayn Rand, Sviatoslav Richter, Nikolai Rimsky-Korsakov, Mstislav Rostropovich, Alexander Scriabin, Dmitri Shostakovich, Aleksandr Solzhenitsyn, Konstantin Stanislavski, Igor Stravinsky, Pyotr Ilyich Tchaikovsky, Leo Tolstoy, Ivan Turgenev, and so many others.

†Canned soup became a common cooking ingredient, particularly for sauces and casseroles, beginning in the 1940s and 1950s. In the 1930s, companies like Campbell’s which had introduced condensed canned soups in 1897, began publishing recipe booklets and ad showing how their soups could be used in other recipes. By the 1950s, casseroles had become a staple of American home cooking, often using cream of mushroom, cream of chicken, tomato soup, or other condensed soups as a base for sauces.

In 1955, Dorcas Reilly, a Campbell’s test kitchen employee, created the now-classic green bean casserole using cream of mushroom soup. By the 1960s, canned soup was firmly established as a go-to ingredient for home cooks seeking quick and reliable ways to add flavor to their meals.

‡The Stroganoff/Stroganov clan’s fortune was the result of salt mining, trade, and land acquisition. The family’s origin is not known with absolute certainty, but the leading theory, based on genealogical research by historian Andrey Vvedensky, is that they likely descended from affluent Pomor peasants—Russian settlers inhabiting the subarctic White Sea region of Russia. Other sources say they were well-do-do merchants in the Novgorod region of medieval Russia in the late 14th and early 15th centuries [source].

What we know reliably is that the documented Stroganovf dynasty began with Anikey Fyodorovich Stroganov (1488-1570), who is considered the true founder of the family’s wealth and prominence. He established their salt-mining empire in the Perm region, on the western slopes of the Ural Mountains [source].

The strategic move to salt mining transformed them from regional merchants into one of Russia’s wealthiest and most influential families. In addition to salt production, wealth came from fur trading, iron mining, and later cultural patronage. By the 16th century, the Stroganovs had become so powerful that they were granted extensive privileges by the Russian tsars, including the right to maintain private armies and govern vast territories in Siberia.

By the 17th century, the family was part of the Europe-hopping Russian aristocracy—which is why Count Pavel Stroganoff (1774–1817) was born in Paris. The count (1774–1817) was a Lieutenant General and Adjutant General to Alexander I, and a key figure in the Government reforms of Alexander I. He took part in the Napoleonic Wars, commanding an infantry division. Alas, he died of consumption at just 42 years of age. Were it not for Beef Strognoff, he would be a footnote in history.

They were one of the most prominent noble families in Russian history, their influence lasting until the Russian Revolution. Their grand estate, the Stroganoff Palace in St. Petersburg, and a vast art collection part of the State Russian Museum, which is the world’s largest depository of Russian fine art, is open to visitors.

[13] The Stroganoff Palace in St. Petersburg. See more photos of the palace here (this photo A.I. generated).
 
 

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We at a lot of sushi, and typically default to sake or beer to accompany it. That’s because we’re fussy about wine, and most neighborhood places around us tend to have generic jug wines.

But the number of upscale sushi emporia is mushrooming in our town, with omakase dinners from $150 to the Hinoki Counter Experience at Masa, where a seat at the sushi counter costs $950 per person, beverages extra.

Omakase restaurants tend to have nice wine lists, which begets the question: What wines should you pair with sushi?

Pairing wine with sushi and sashimi is a fun exercise. The delicacy of raw fish and seafood, the tang of rice vinegar, and the hit of wasabi invite the suggestions that follow.

But first:

> The year’s sushi holidays and other Japanese food holidays.

> Sushi Glossary: a photo glossary of the different types of sushi and sashimi.

> The history of sushi.

> The year’s 25+ red wine holidays.

> The year’s 22+ white wine holidays.

You can always find beer and sake and a wine options, but some of the wines we see are not as sagely listed as they could be.

> The year’s 6 sushi holidays plus 10 more Japanese food holidays.
 
 
WINES FOR SUSHI, SASHIMI, POKE, & OTHER RAW FISH & SEAFOOD DISHES

Before we drill down into Western wines, we must give sake its due. It’s often called rice wine, although it’s actually a brewed alcoholic like beer (see more in the †footnote). Like beer, it’s brewed in different styles from dry to sweet, and sold in different qualities, from average to excellent.

Do if you don’t like sake, do try some of the good stuff. It goes with any type of raw fish or seafood dish.

Onto the wines: Delicate flavors like raw require wines that will not overwhelm—wines that are balanced and refreshing. Here are five categories that work, depending on your palate preference and what you’re consuming.
 
 
1. Sparkling Wines

 
Dry sparkling wines are perfect palate cleansers, so if you like to sip between each different fish, head for the bubbles.
 
2. Crisp Whites

 
 
3. Aromatic Whites

 
 
4. Rosé

 
 
5. Light Reds

Yes, you can have red wine with sushi and sashimi! But select low-tannin wines, high acid wines like the two varietals here, and serve them slightly chilled. Heavy oak, bold tannins, and very high alcohol will overpower delicate fish flavors.

In general, drink high-acid wines with fish that are heartier, fatty, and buttery like amberjack, eel, mackerel, salmon, tuna (especially toro, fatty tuna belly), yellowtail, even sea urchin (uni).

[1] Chablis, an unoaked Chardonnay-based wine, or other unoaked Chardonnay, is crisp and universally compatible with sushi (photo © Lognetic | Dreamstime).

[2] Sauvignon Blanc with a sakura (cherry blossom) roll, pink beancurd (soy paper) wrapper. This one is vegetarian, with shiitake mushrooms, asparagus, and cucumber (photo © Marta Filipczyk | Unsplash).

[3] Sparkling wine is also versatile, but a glass of Prosecco complements sweet sauces, such as eel sauce* (A.I. photo).

[4] Red wine enthusiasts: Enjoy Beaujolais with tuna and heartier fish like eel, mackerel, and salmon (photo © Dons Bogam | NYC).

[5] Mackerel sashimi with Pinot Noir (A.I. photo).

†Sake is made from rice, water, koji mold, and yeast. Like beer, it is made from grain, and its brewing process is similar to that of beer, involving the conversion of starch to sugar. Wine, on the other hand, is a process of fermenting fruit sugar into alcohol (even wines made from flowers, such as dandelion, elderflower, or rose hips, are considered fruit).
 
 

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National Poke Day, which celebrates the traditional Hawaiian dish, takes place on September 28th*. And, September is both National Chicken Month and National Rice Month. So how about something different: chicken poke bowls!

If you don’t already know poke, it’s a dish of diced, marinated raw fish that’s considered a local comfort food in Hawaii. Customizable at fast-casual restaurants and available as grab-and-go from food stores, poke is well-connected to the Aloha spirit**.

For National Poke Day, spread the Aloha spirit. Head to a poke restaurant or make poke bowls at home.

And yes, you can include chicken poke bowel recipe below for your celebration (with our thanks to Island Fin Poke for inspiring us to create it).

> The recipe follows.

> The history of poke follows the recipe.

> The 56 fish and seafood holidays.

> The year’s 48 poultry holidays: chicken, turkey, and duck.

> The year’s 40+ salad holidays.

> The year’s 15 rice holidays are below.

> More ways to use wonton strips, below.
 
 
RECIPE: CHICKEN POKE BOWL

Island Fin poke offers two Chicken Pokes Bowl:

 
For The Base

 
Preparation

1. COOK the edamame according to package directions. If using frozen corn, thaw and pat dry.

2. MARINATE the chicken cubes for 15-30 minutes in the marinade: soy sauce, sesame oil, garlic powder, and ginger.

3. COOK the chicken in a heated skillet or grill pan over medium-high heat for 6-8 minutes. Turn occasionally, until the chicken is golden brown and cooked through (internal temperature 165°F).

4. ASSEMBLE: Divide the rice into two bowls. Arrange the cooked chicken, edamame, corn, and diced pineapple in sections over the rice (like a Cobb salad). Garnish with the scallions and wonton strips.

5. SERVE with sauces for drizzling.

Note: We like to toss our ingredients together for eating, and use bowls deep enough to enable tossing.
 
 
THE HISTORY OF POKE

Poke, pronounced POE-kay (note that there is no accent mark over the “e”), is a traditional Hawaiian dish that consists of cubed raw fish, typically ahi tuna, that’s been seasoned and marinated. The word comes from the Hawaiian verb meaning to slice or to cut.

In a poke bowl, the seasoned raw fish is served over rice and topped with various ingredients like seaweed, avocado, cucumber, edamame, pickled vegetables, and different sauces. Today, the fish is usually marinated in ingredients like soy sauce, sesame oil, sea salt, onions, and sometimes spicy mayo or other flavorings.

The original, traditional Hawaiian poke was much simpler: just fresh fish seasoned with sea salt, seaweed, and onions. The modern poke bowl trend has expanded to include many more toppings and variations, making it popular as a healthy, customizable meal option worldwide.

The Beginning

While traditional poke had been available in Hawaiian grocery stores since the 1990s, the poke bowl as we know it today began to gain popularity in the mainland U.S. in the 2010s.

But the growth was dramatic during the mid-2010s. Poke moved to mainland in the early to mid-2010s, with poke becoming increasingly popular in North America starting in 2012 [source: Wikipedia].

The trend first took off, not surprisingly, in California. By the summer of 2015, the dish had become so trendy that dozens of places with names like Pokinometry and Wiki Wiki Poke (wiki means quick in Hawaiian), could be found from Santa Monica and throughout Los Angeles.

 
Island Fin Poke (which put an accent over the é, presumably so people would pronounce it correctly), began operating in Winter Springs, Florida in 2017, and has 17 franchise locations in 11 states (if you’re interested, head here).

They inspired the following recipe, after we learned that the chain had switched up their protein options by offering chicken alongside traditional seafood options. And next…beef? Lamb? Pork? Tofu?

We can’t wait to experiment with these.

(Some information provided by Chat GPT.)
 
 
WAYS TO USE WONTON CRISPS

This crunchy snack and salad garnish have quite a few additional uses.
 

 
In Main Courses

 
As Snacks

 
 
THE YEAR’S 15+ RICE HOLIDAYS

 
Plus:

[1] Taking a license with poke: cooked chicken instead of raw fish (A.I. photo).

[2] Two offerings at Island Fin Poke: Korean BBQ Chicken Poke (lower left) and Classic Grilled Chicken (upper right—photo © Island Fin Poke).

[3] We use chicken tenders because cubing them is much faster than cutting up breasts. These beauties are from John Henry’s Meats, “grazed right, raised right, taste right” (photo © John Henry’s Meats).

Edamame[/caption]
[4] Edamame are a delicious garnish on any salad or grain bowl. Look in the freezer section to find them already shelled (photo © Good Eggs).

[5] Don’t let cutting a pineapple intimidate you. Here’s an easy way to do it from Fed And Fit (photo © Fed And Fit).

[6] Ponzu is a good light sauce for the recipe. You can buy it anywhere Asian foods are sold, or make your own with this recipe. We prefer it to the thicker sauces used by many poke shops (photo © Eden Foods).

[7] If you prefer a thick sauce, katsu sauce, a Japanese BBQ sauce, isavailable at Asian markets, is your go-to. An easy recipe to make your own is in the ‡‡footnote.

[8] Wonton strips are ubiquitous these days. (photo © Mrs. Cubbison’s | Sugar Foods).

[9] A classic tuna poke bowl (photo © Dons Bogam | NYC).

[10] If you don’t eat raw fish, make your poke bowl with cooked fish (A.I. photo).

*There is also a National Fresh Ahi Poke Day on August 15th, emphasizing fresh-to-order poke with freshly-sliced fish, a superior preparation to all of the grab-and-go poke bowls.

**The Aloha Spirit is a not only a philosophy but a part of Hawaii’s state law, representing a Hawaiian way of life that embodies love, kindness, compassion, and respect for people and nature. It is defined as a coordination of mind and heart within each person, expressed through the Hawaiian words akahai (kindness), lōkahi (unity), ʻoluʻolu (agreeable), haʻahaʻa (humility), and ahonui (patience).

***Togarashi is a spicy sauce based on shichimi togarashi, a traditional seven-spice blend called Japanese Seven Spice in the U.S. The seven spices are blak sesame seeds, ginger, nori (or poppyseed) orange peel, red chile peppers, sansho (Japanese pepper), and white sesame seeds.

The spice blend is mixed with one or more of these liquids to form a sauce: mirin (sweet rice wine), rice vinegar, sesame oil, and soy sauce or tamari. Garlic or ginger paste can be added.

The result is a sauce that’s citrusy from the orange peel, nutty from the sesame seeds, with a bit of tingle from the sansho pepper. It has less heat but more complex flavors than sriracha.

You can buy it bottled in Asian grocery stores. It can be used as a dipping sauce for dumplings or tempura, on noodles (ramen, noodles, even pasta) or rice/other grains, with grilled meats or vegetables. You can add it to mayonnaise, sour cream, or yogurt for a spicy dip or spread.

†Wicked Wahini sauce is a proprietary recipe used by Island Fin Poke. You can create a similar sauce by mixing sriracha or chili garlic sauce, lime juice, a touch of honey or brown sugar for sweetness, and an optional splash of soy sauce.

††Ono Ono sauce was named after the Hawaiian word for delicious, ono. It refers to a variety of sauces used in Hawaiian cuisine. The specific ingredients can vary widely depending on the type of sauce and whether it is used for meat, fish, etc. An easily acquired version is katsu sauce. If you want to make your own:

†††Katsu sauce recipe: 1/2 cup ketchup, 2 tablespoons soy sauce, 1 tablespoons mirin, 1 tablespoons brown sugar, 1-1/2 teaspoons Worcestershire sauce, 1/2 teaspoon powdered ginger, and 1 clove minced garlic. Whisk all ingredients in a bowl and until thoroughly combined.

‡Korean BBQ chicken is a complex dish: a sticky, caramelized exterior with slightly charred edges and meat that’s sweet, spicy, and garlicky. It starts with marinating for several hours or overnight, then is grilled or cooked on high heat.

The marinade includes rice wine, sesame oil and soy sauce plus brown sugar/honey, garlic, and ginger. Grated Korean pear or apple is added for additional sweetness and is considered important for its tenderizing enzymes. Heat comes by way of gochujang (Korean chili paste), gochugaru (Korean chili flakes), and black pepper. Additional flavor enhancers include grated or minced onion, scallions, and toasted sesame seeds. Sometimes, cola is added for extra sweetness and caramelization!

It’s delicious, but requires time and lots of ingredients.

‡‡Duck sauce, plum sauce, sweet and sour sauce: the differences. Duck sauce is typically a translucent, amber-colored sauce that’s sweet and mild. It’s often made with apricots, peaches, or a mix of fruits (or fruit flavorings). It’s commonly served with Chinese-American dishes like egg rolls and has a fruity base (often apricot or plum). Sweet and sour sauce is usually more vibrant—a red/orange color—and tangier due to a stronger vinegar component, which also gives it a bit of a sour bite to balance the sweetness. It’s also thicker than duck sauce. A quality version may have visible chunks of pineapple or peppers.

Plum sauce is a traditional Chinese condiment made primarily from plums, sugar, vinegar, and spices. It has a more complex flavor with a stronger fruit taste and slight tartness. Duck sauce is the American-Chinese restaurant version. It’s typically sweeter, milder, the Americanized, simplified cousin of traditional plum sauce..

‡‡‡Sake is a fermented rice drink, as wine is fermented grape juice.

‡‡‡‡Panagyaman is an Ilocano term (people inhabiting northwestern Luzon in the Philippines) meaning thanksgiving or gratitude, often used to describe a celebration of a successful harvest. The festival aims to express gratitude for the successful rice harvest and recognize the vital contribution of small farmers to national food security.
 
 

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[2] You can purchase cracked peppercorns, but crushing them fresh is the way to go. You don’t need a mortar and pestle. Place the peppercorns in a plastic snack bag and roll over them with a rolling pin or wine bottle (photo © MVOVZQCV Brand | Amazon).

[3] With steak au poivre always looks more attractive when the sauce is plated underneath the beef (photo © Butcher Box).

[4] You can use any steak in the recipe—here, it’s strip steak. But you need a cast-iron skillet or other oven-safe pan (AI-generated photo).

[5] Have fun with tri-color or this four-color peppercorn mix. A four-color mix will have less heat, since the green, pink, and white peppercorns have much less piperine than the black ones. (photo © Savory Spice Shop).

[6] These shallots are minced, but not finely enough to meet a French chef’s standards. If you have the patience, make the mince as tiny as you can (photo A.I. generated).

[7] If you’d like a lighter cream sauce, use a percentage of stock instead of a lighter cream (photo © Organic Valley).

[8] The Cognac for the sauce also makes a delectable after-dinner drink (photo A.I. generated).

[9] Why you should consider Zinfandel with steak au poivre is detailed above (photo © Ridge Vineyards).

For those who love tender beef with a bit of heat and a creamy Cognac sauce, this dish is a must-try.

(A quick note: steak au poivre (pronounced oh-PWAV), the classic French dish made with peppercorns, is in no way related to pepper steak, the Chinese-American stir-fry dish made from thin slices of marinated beef and bell peppers.)

> The recipe for steak au poivre follows the history of the dish.

> The year’s 25+ beef holidays are below.

> Also below, wine pairings with steak au poivre.

> The different types of peppercorns: a photo glossary.

> The different cuts of beef: a photo glossary.

> The origin of black, green, and white pepper (Piper nigrum).
 
 
THE HISTORY OF STEAK AU POIVRE

Steak au poivre is a classic French bistro and brasserie* dish, dating back to the 19th century when Paris exploded with cafés and casual restaurants serving hearty, affordable meals to the middle class.

By that time, peppercorns were affordable to most households†.

The term au poivre simply means “with pepper,” either by encrusting the meat with crushed peppercorns or later, with a peppercorns sauce, which can be made with or without cream.

The earliest versions were more like pepper-encrusted steaks served with a pan jus deglazed with Cognac or brandy. The cream-based sauce became popular in the early 20th century, as the dish entered French haute cuisine with its love of butter and cream sauces.

By the early 1900s, steak au poivre was a fixture on bistro and brasserie menus, often paired with pommes frites (French fries).

The Cognac and Normandy regions of France introduced their respective spirits via flambé and in creamy sauces.

In the mid-20th century, French chefs coming to the U.S. post World War II made French cuisine more accessible to Americans. Julia Child brought attention to the dish in the 1960s, and it was a fine dining staple through the 1970s when French cooking was considered the height of culinary sophistication.

Modern variations appeared in the 1970s and 1980s, including the milder, herbaceous green peppercorn sauce (au poivre vert) and a return to cream-free sauces, closer to the original, using pan juices, shallots, Cognac/brandy, and stock.

Today you’ll find the dish on steakhouse menus worldwide, sometimes with Bourbon instead of Cognac, or with different peppercorn blends (black, green, pink, and white mix, or Sichuan peppercorns).
 
 
RECIPE: STEAK AU POIVRE

In this recipe, pepper-crusted filet mignon is pan-seared and served with rich, velvety Cognac cream sauce (use brandy if that’s what you have (see the difference in the ‡footnote).

You can substitute a large boneless rib-eye or strip steak, 1½-inch thick, about 1¼ pounds.

If you want a lighter sauce, substitute some of the cream with stock.

The most bistro-authentic side dishes are pommes frites and haricots verts, with a simple salad to start (Dijon vinaigrette).

For a more elegant dinner, go with gratin dauphinois and asparagus or leeks**. For a modern take, we like truffled mashed potatoes and wilted spinach with garlic.

Thanks to Butcher Box, an online purveyor of fine meats and seafoods, for this recipe.

Prep time is 10 minutes and cook time is 15 minutes.
 
Ingredients For 2 Servings

For the Steak

 
For the Sauce

 
Preparation

Remove the filets mignon from the fridge and let them sit for 20 minutes. Preheat oven to 325°F. Then:

1. SEASON both sides of the filets with cracked black pepper, pressing it into the meat to create a good crust.

There are three ways to crack the pepper:

 
2. FINELY CHOP the shallots, measure out the Cognac and the heavy cream.

3. HEAT the olive oil in a cast-iron skillet over medium-high heat. Once hot, add the filets mignon and sear each side for about 3-4 minutes, depending on the thickness. Use tongs to turn the steaks and sear evenly.

4. TRANSFER the filets from the skillet to a sheet pan and roast in the oven for about 15 minutes or until 130°F internal temperature for medium rare. While filets bake, assemble pan sauce.

5. ADD the butter and shallots to the skillet. Cook for 2-3 minutes until fragrant and soft. Add the Cognac and let it reduce by half.

6. LOWER the heat and add the heavy cream, stirring constantly until the sauce thickens slightly. Taste and adjust seasoning with salt and freshly cracked pepper.

6. DRIZZLE the sauce on a dinner plate and sprinkle the optional green or pink peppercorns on the sauce (photo #1). Or, scatter them on the plate as a garnish.

7. SERVE immediately.
 
 
ZINFANDEL & OTHER WINE PAIRINGS FOR STEAK AU POIVRE

Zinfandel (photo #9) is a classic pairing with steak au poivre. Its spice mirrors the pepper, its ripe fruit balances the heat and cream, and its medium tannins and rich body complement the beef without overpowering it.

 
Other Wine Choices

 
 
THE YEAR’S 25+ BEEF HOLIDAYS

 
Plus

A brasserie is a big, bustling venue with brewery roots (the French word for brewery is brasserie). In the 19th century, brasseries were places where beer was brewed and served with food. The menus are more extensive than at bistros, and they often serve food all day (e.g. choucroute garnie, onion soup, oysters, seafood platters, steak tartare). While originally beer was the main drink, brasseries today also have extensive wine and spirits lists. Classic brasseries often feature high ceilings, mirrored walls, Art Nouveau décor, and uniformed waiters (white aprons, long ties).

**Leeks can be prepared braised in butter and stock; dressed with warm with Dijon vinaigrette, parsley, chives, and a touch of shallot; or caramelized. The popular leeks à la crème, in heavy cream, doesn’t work with the cream sauce on the steak.

†Peppercorns, imported from India (as well as other spices from the Spice Islands of Southeast Asia), were expensive luxury goods through the Middle Ages, often costing more than two days of wages for a pound of pepper. Peppercorns were even used as currency! Prices began to decline in the late 15th and 16th centuries, as global spice trade expanded. By the 18th–19th centuries, pepper had become affordable and commonplace across middle-class European households.

††In the U.K., “National Burger Day” is a different event held on the Thursday before the late-August bank holiday (dates vary each year).

‡The difference between Cognac and brandy: All Cognac is grape brandy, a distillate of wine. However, Cognac is a brandy produced specifically in the region surrounding the town of Cognac, in central France. It is double distilled using pot stills and then aged for at least two years. It must be made from a specific group of white grape varieties, as well. Grape brandy can be made anywhere, from any grapes. Brandy can also be made from fruit and pomace, the solid residue of fruit left over—skins, seeds, and pulp—after juice (or oil, in the case of olives) has been pressed or extracted. Brandy does not require double distillation or long aging.

‡‡Piperine, the bioactive compound in black pepper is responsible for its characteristic pungent flavor. Green peppercorns, which are unripe, and white peppercorns, which have had the black skin removed, contain much less piperine.

Pink peppercorns are not true pepper from the Piper nigrum vine; they are the berries of Peruvian or Brazilian pepper trees Schinus molle or Schinus terebinthifolia. They do not contain piperine; their spiciness comes from other compounds (terpenes and phenolics, which are chemically distinct from piperine.
 
 

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