INFORMATION

The FooDrinpic Runway aims to delve deeper into and communicate the appeal of the FooDrinpic entry theme!
This time we will be sending you a report on the event held in Kitahiroshima Town.

The entry from Kitahiroshima Town was "Geihoku Salmon."
We visited Donguri-so in Donguri Village, where they serve Geihoku Salmon in the form of a "Geihoku Salmon Bowl."
This is Mr. Toda, acting president of the Hiroshima Prefecture Japanese Culinary Technician Association and executive chef of Kakibune Kanawa.
Advice on how to make the Geihoku Salmon Bowl even more delicious was given by producers, Chef Hamada of Donguri-so, and Public Relations Officer Takechi.
We then exchanged opinions with Mr. Okinaka from local trading company Hanaeru.

First, we heard from Mr. Katagiri of Ogure Fish Farm/Hirato Suisan, a producer of Geihoku Salmon.
He talked to us about the characteristics of Geihoku Salmon and his thoughts on producing it.
Geihoku Salmon is raised for three years in a natural environment as close as possible to the wild, and no chemicals are used to prevent parasites or disease.
In addition, salmon raised in the cold, clear waters of the headwaters of the river has a firm, springy texture. It is light in fat and has a rich, refined flavor, and can be eaten raw without the typical fishy smell.

First, everyone gathered to try the salmon bowl made with Geihoku Salmon, the same one that is usually served at the restaurant.
Toda-san commented that Geihoku Salmon has a wonderful flavor, which he likens to the taste of high-quality lean tuna.
This, combined with a miso-based sauce, makes for a Geihoku salmon bowl that is hard to fault, and I give it my stamp of approval.

"Then we make suggestions on how to make customers request this product more," says Toda.
"Do you have the tea that is usually served in the shop?" I asked, and he dashed off to the kitchen.
With the help of Chef Hamada, he presented the new menu in just 10 minutes.

It's called "Geihoku Salmon Rice Bowl Chazuke" (author's pseudonym)!
The soup stock served to customers at the shop is made by combining the tea and dashi stock.
This dish makes use of the miso sauce in which the Geihoku salmon is marinated.

We suggest a refreshing way to finish off a rich bowl of rice with a change of flavor.
Furthermore, everyone was amazed at the ingenuity that could be achieved using items currently available in the store.
This allowed customers to enjoy Geihoku Salmon even more.

This time, we were able to discover new charms of local cuisine from the perspective of different chefs.
We hope that this will become a standard menu item at Donguri-so!
Thank you everyone!

There are many other delicious things to do in Hiroshima!
Visit the FooDrinpic special website to check out the recommended foods from around the country!
https://foodrinpic.com/
It also introduces restaurants where you can eat,
Please go to the store and try it for yourself!