INFORMATION
"Autumn Setouchi Fish Gourmet Fair" has begun!
Why not try some fresh, seasonal Setouchi fish at one of Hiroshima's most famous restaurants?
Implementation period: Friday, October 6, 10 to Sunday, December 25, 12
In Hiroshima Prefecture, we work with a variety of entities to refine the diverse flavors of Hiroshima,
We are promoting the "A Taste of HIROSHIMA Project" to spread the appeal of this area.
As part of this, we are taking advantage of the diverse strengths and characteristics of the fish of the Seto Inland Sea.
We are working on a project to promote the branding of Setouchi fish.
This time, we are offering this service to not only those who live in Hiroshima Prefecture, but also to everyone.
We hope that tourists from outside the prefecture and the country will enjoy the deliciousness of Setouchi fish.
This project will help you discover and rediscover the charm of
29 restaurants representing Hiroshima
The "Autumn Setouchi Fish Gourmet Fair" will begin on Friday, October 6th, 10!
Starting with Setouchi fish caught by discerning fishermen,
This is a great opportunity to enjoy a variety of seasonal autumn fish.
It's the season when Hiroshima sake tastes delicious, so
Please enjoy the marriage of seasonal Setouchi fish and sake.
さ ら に,For those who have experienced autumn Setouchi fish cuisine at participating stores
A gift campaign will also be held
Sets of Setouchi fish caught by discerning fishermen and sake,
We have prepared some great prizes, so please apply.
*For details, please refer to the "How to participate in the campaign" section on the campaign special website.
In addition, prior to the fair, on Tuesday, October 10nd, "Setouchi Fish from Committed Fishermen" will be available.
We held a cooking workshop where participants could experience the charm of cooking through demonstrations by top chefs.
At the event, Mr. Noriyoshi Naito, a member of the Shikagawa Fisheries Association in Etajima City, represented the discerning fishermen.
Mr. Shingo Okano, a member of the Hiroshima City Fisheries Association in Hiroshima City, spoke passionately about his daily concerns.
From left: Naito, Okano, and Takayama
The guests were fishermen who were particular about their fish, Mr. Naito, who was a Spanish mackerel, and Mr. Okano, who was a filefish.
As a cooking demonstration using red sea bream by Mr. Nomura, a member of the Kakawa Fisheries Cooperative,
Chef Kazunori Takayama of Japanese Cuisine Takayama has created a sophisticated dish using the ingenuity and techniques of Japanese cuisine.
Delicious! Hiroshima's "Tabensai" presents a diverse selection of Hiroshima-style menus and products. Delicious Hiroshima! Please enjoy.