A Taste of HIROSHIMA Project
"A Taste of HIROSHIMA Project" will use the opportunity of the G7 Hiroshima Summit to disseminate the appeal of Hiroshima's diverse food both domestically and internationally.
This is a project to liven up the food scene in Hiroshima.
Hiroshima Prefecture is blessed with seasonal seafood and mountain produce, branded beef, branded pork from all over the country, meat such as chicken, and a variety of vegetables and citrus fruits.
There are many delicious local products.
In order to make each ingredient shine more and spread it more widely as "Hiroshima's food",
Not only producers, but also cooks and hosts,
I think it is essential that we all join hands and stand up.
Therefore, organizations and hotels that represent Hiroshima's food have united to launch the "A Taste of HIROSHIMA" consortium.
Based on the ideas born from talking with each other with wisdom and experience, Japanese food, Western food, Chinese food, okonomiyaki, sweets, etc.
We will continue to refine the “new Hiroshima food” of various genres.
In addition, we are soliciting ideas from citizens who know Hiroshima better than anyone else.
"HIROSHIMA FOOD HEROES CHALLENGE" is being held.
Challenge business operators (heroes) and mentors (heroes brains) who support them will work together to create a “new Hiroshima food”.
In addition, we are looking for restaurants and Souvenirs stores that want to entertain customers from Japan and overseas, including those in the prefecture.
Spreading the message, “Hiroshima is delicious!” to people inside and outside the prefecture, and to the world.
More than ever before, we will disseminate “Hiroshima food” that the citizens of the prefecture can be proud of, and will liven up “Hiroshima food” with all of Hiroshima.
In collaboration with organizations and public recruitment from citizens of the prefecture,
Supporting the development of a new “food of Hiroshima”
Through events and various media
Support for raising awareness of developed products
A store that actively utilizes and promotes ingredients produced in the prefecture
Recruited as a "eaten shop"
Effort theme of each organization
Utilizing seasonal "Setouchi fish" and mountain vegetables from the prefecture,
Menu development that expresses the mountains and seas of Setouchi and Hiroshima
Around many islands in the Seto Inland Sea, there are still tidal flats and seaweed beds where many kinds of fish come to spawn.
In addition, the seasonal changes in water temperature and the currents between the islands make it possible to catch seasonal Setouchi fish throughout the year.
In addition, Hiroshima is blessed with the rich nature of the Chugoku Mountains, and there are plenty of mountain delicacies such as vegetables.
We would like to offer dishes that express the mountains and seas of Hiroshima using Japanese cooking techniques, using fish from Setouchi and vegetables from the prefecture.
Mr. Kazuaki Shimohara, Chairman of Hiroshima Prefecture Japan Culinary Technician Association
All Japan Chef Association
Chugoku Regional Headquarters Hiroshima Prefecture Headquarters
Menu/product development that takes advantage of the diverse characteristics of Hiroshima Wagyu beef
In Hiroshima, there are branded beef such as "Hiba Beef", "Hiroshima Beef", "Motonari", and "Jinseki Beef".
Its taste is characterized by its delicate and rich flavor, smooth melt-in-your-mouth, deep richness and sweet umami.
Therefore, this time, we would like to take advantage of the various characteristics of Hiroshima Wagyu beef and use parts other than loin and fillet to refine the possibilities of new Hiroshima Wagyu beef.
In addition to menu development, we will also consider product development such as Souvenirs, and carry out activities to make Hiroshima Wagyu more familiar.
Mr. Shunzo Kuroki, Chairman, Hiroshima Prefectural Headquarters, All Japan Chef Association
A variety of Chinese cuisine menus made with pork and vegetables from Hiroshima Prefecture
Pork is an important ingredient commonly used in Chinese cuisine, which has a wide variety of cuisines such as Sichuan, Cantonese, and Shanghai cuisine.
Hiroshima Prefecture is also a production area for more than 10 different brands of pigs, some of which are raised on the leftovers of vegetables produced in the prefecture and oyster shells.
In China, there is a saying that medicine and food are the same source, and in this initiative, I would like to create a dish that is good for the body by cooking a combination of branded pork and vegetables grown in the prefecture. I think.
Mr. Kazuya Nakamura, Head of Hiroshima Prefecture Branch, Chugoku Regional Headquarters, Japan Chinese Cuisine Association
Challenge to ingredients produced in the prefecture
There are more than 500 kinds of delicious ingredients in the prefecture, including Japanese mustard spinach, mizuna, Hiroshimana pickles, small sardines, and gansu.
Among them, small sardines are known as a Hiroshima specialty, but it seems that there are non-standard products when producing dried sardines.
The Hiroshima fish market is developing an initiative to process and effectively utilize the non-standard small sardines in Hiroshima.
As with squid tempura, we would like to take on the challenge of making small sardine tempura "koi tempura" a new specialty.
Also, the basic ingredients of okonomiyaki are cabbage, green onions, bean sprouts, pork, eggs, etc. We would like to take on the challenge of providing these ingredients as much as possible from Hiroshima Prefecture.
Mr. Shigenori Matsumoto, Chairman of Okonomiyaki Academy
Adzuki beans and citrus fruits from Hiroshima Prefecture
Until the Edo period (XNUMX-XNUMX), Hiroshima was a region that produced a lot of azuki beans.
Therefore, since XNUMX, the association has been promoting the production and use of adzuki beans produced in Hiroshima Prefecture to develop 'Hiroshima local production for local consumption confectionery', but the situation is still such that members of the association can actively use azuki beans produced in Hiroshima Prefecture. It has not reached
Taking the opportunity of participating in this consortium, we are planning to refocus on the adzuki beans produced in Hiroshima Prefecture, which is still being improved, and develop new sweets combined with citrus fruits produced in Hiroshima Prefecture.
Mr. Hirokuni Otani, Chairman of the Hiroshima Prefectural Confectionery Industry Association
Hiroshima Summit Related Accommodations
I believe that the G7 Summit is a great opportunity for us in the hotel industry.
Hiroshima is delicious!I'm going to go home.I would like to polish up such food.
Grand Prince Hotel Hiroshima Food and Beverage Chief Manager Isao Hayakawa
It is hoped that the number of visitors to Hiroshima will increase with the G7 Hiroshima Summit.
Taking advantage of this opportunity, I would like to do my best to fully convey the deliciousness of Hiroshima.
Mr. Tetsuya Maeoka, Executive Officer, Deputy General Manager, Food and Beverage Department, Hotel Granvia Hiroshima
In addition to major ingredients such as oysters and lemons, I would like to focus on not only major local products but also delicious ingredients that are not well known and refine the food.
Rihga Royal Hotel Hiroshima Executive Chef Mitsuhiro Toyoda
Delicious! Hiroshima's "Tabensai" presents a diverse selection of Hiroshima-style menus and products. Delicious Hiroshima! Please enjoy.
