INFORMATION

On Saturday, November 11th, the 30th Setouchi Fish Experience Event will be held.
It was held at the Japanese restaurant "Takayama Japanese Restaurant" in Hiroshima City! 🌟

 

 

We pursue techniques that bring out the best in ingredients,
Chef Takayama believes that "the quality of the ingredients determines the quality of the food."
Mr. Yamamoto of the Kakawa Fisheries Cooperative, a dedicated fisherman,
We were also joined by Ukon-san, an auctioneer from Hiroshima Fish Market Co., Ltd.

 

Chef Takayama of "Japanese Cuisine Takayama"

 

While listening to the various perspectives,
It was a luxurious experience enjoying the taste of fish from the Setouchi region that had been carefully caught and cooked.

 

(Back left) Mr. Yamamoto of the Shikagawa Fisheries Association, (Back right) Mr. Ukon, an auctioneer at Hiroshima Fish Market Co., Ltd.

 

Also, on that day, he will be one of the particular fishermen.
We also enjoyed some filefish caught by Mr. Okano of the Hiroshima City Fisheries Association, dressed in liver sauce.

Filefish liver salad caught by Okano

 

In addition, he suggested pairings of Hiroshima sake with each of the Setouchi fish dishes.

Photo: Steamed sea bream with turnip and moon after rain

 

By experiencing the dedication of fishermen, wholesalers, and chefs,
The flavor becomes even deeper,
I was able to experience the new charm of Setouchi fish.

The state of the trial session is
The details will be posted on the Setouchi Sakana official Instagram (@setouchi_sakana) at a later date! 🐟
Please take a look.