INFORMATION

The FooDrinpic Runway aims to delve deeper into and communicate the appeal of the FooDrinpic entry theme!
The food theme this time was "horse-striped filefish," and we'll be bringing you a report from the event held in Hiroshima City.

There are many unknown gems hidden in the seas of Hiroshima.
One of them is the horse-striped filefish.
With its mild, refined-tasting flesh and rich, creamy liver, this fish can be used in a wide range of dishes, from raw to grilled.
We want more people inside and outside the prefecture to know about Hiroshima's delicious horse mackerel.
With this in mind, a certain project was started.
The initiator of the project is Mr. Tatsuaki Yoshii of the Business Promotion Department of Hiroshima Fish Market Co., Ltd.
Yoshii, who previously worked in the food and beverage industry, now works as a market worker, bridging the gap between fishermen and restaurants.
"Hiroshima fish are really delicious. Horse mackerel in particular should be more highly rated."
Yoshii said, "I have put together a powerful team by utilizing my network of restaurants and fishermen."

The chef chosen for the role was Osamu Kurogo of Sushi Kurogo, a sushi restaurant in Hiroshima City that has been attracting attention for its solid technique and style since it opened a year ago.
Kurogo is well known for his work in bringing out the best in seasonal local fish, and is a professional who knows what truly delicious fish is.

The fishermen selected are also registered as "Hiroshima Committed Fishermen" promoted by the Hiroshima Prefectural Fisheries Division.
Mr. Okano Shingo of the Hiroshima City Fisheries Cooperative Association.
Thanks to their reliable fishing techniques and freshness management, they are so skilled that they are requested by high-end restaurants both within and outside the prefecture.
His passion for fish and careful work have earned him the tremendous trust of food professionals.

The main ingredient in this project is the horse mackerel caught by Mr. Okano.
There are two main attractions to this.
The first thing to note is the liver. It is so big and puffed up that it has been nicknamed "liver bread" among market workers and chefs.
The reason lies in the fishing grounds where Mr. Okano fishes.
The black tuna that Okano is after feeds on the abundant plankton that grows around the oyster rafts.
Because they hunt while barely moving, they expend little energy and nutrients and fat naturally accumulate in their livers.

With just one bite, the sticky texture and rich flavor fill your mouth.
It's so rich that it could be described as "foie gras of the sea."
It is truly a treasure nurtured by the sea of ​​Hiroshima.

Another attraction is the beauty and texture of the flesh.
The fishing method that Mr. Okano practices is called "Teppo fishing," a traditional fishing method unique to Hiroshima.
They catch filefish by using a special fishing tool called a teppo, which clamps down on the fish's body.

While this method allows the fish to be caught without damaging them, improper handling can injure the fish.
There is also a risk that stress can weaken them.
That's why the fisherman's eyes and hands are everything. While assessing the condition of the fish,
Mr. Okano's Umazurahagi fish, which are carefully caught and processed one by one, are characterized by their translucent flesh.
It has a characteristic bouncy texture when you put it in your mouth.

The first dish served was the most classic of all, the horse mackerel sushi.
As a professional sushi chef, he conveyed the power of the ingredients in a straightforward manner.

The filefish meat is neither too thin nor too thick, with an exquisite thickness that provides a perfect balance of flavor and texture the moment you put it in your mouth.
It is topped with a rich paste made from liver, and chopped condiments enhance the flavor.
"When I tried to make a paste from the liver, it was so fatty that it solidified immediately.
Even though it was no longer in peak season, the fish was still so rich. This is what you would expect from Okano, the 'particular fisherman'," said Kurogo, impressed by the quality of the fish.

Mr. Okano, who tried this dish, also said,
"It's so delicious! I don't often have the chance to eat fish I caught at a restaurant like this, but...
When I have it tailored like this, I think it was worth the effort," she said with a smile.

Next up was "Grilled Horse Mackerel Liver," a dish that showed off Kurogo's creativity.
The rich liver paste is generously spread on the flesh of the horse mackerel,
A dish that is cooked slowly and thoroughly until fluffy.
It's not just grilled, but the delicate cooking combined with the fragrant liver leaves a deep, lingering aftertaste with every bite.

As he continues cooking, Kurogo says:
"Mr. Okano's horse mackerel is prepared with the utmost care. Normally, when using liver, it is customary to drain the blood, but
Okano's fish have almost no blood in them from the start, so there is no need to do anything. I was really surprised by this."

Based on the theme of "making the most of the ingredients without unnecessary processing," a dish was created that perfectly combined the fisherman's attention to detail and the chef's skill.
After tasting this dish, Okano commented, "It was my first time trying this dish, but it was delicious.
"The contrast between the richness of the liver and the lightness of the flesh brings out a new side of the horse mackerel, which is interesting," he said, his eyes shining with excitement at the new possibilities.

Furthermore, founder Yoshii said, "Kurogo is not only a first-class sushi chef, but also has a passion for these types of dishes.
I'm really glad that I was asked to be a chef this time," he says happily.
After tasting the food, the three people involved in the project spoke from their respective positions about their thoughts for the future.

"The fish caught by fishermen in the Seto Inland Sea are truly delicious.
I want to continue building relationships with Mr. Okano and other local fishermen and be a restaurant that serves dishes that are unique to Hiroshima."
These were the words of Kurogo, who brings out the value of ingredients through his cooking.

Okano also said that he felt a great sense of accomplishment through this initiative.
"I was able to experience how the fish I caught was served and evaluated in a restaurant.
It was a really good experience. I want to continue listening to the chefs' opinions and putting even more effort into my fishing."
Yoshii Okiaki, who brought this encounter together, spoke somewhat modestly but with strong will:
"Today was a time when the two of them's 'particulars' really shone through. Hiroshima is home to many wonderful fishermen and shops.
Although I am not the main player on the ground, I want to play a role in connecting and expanding these assets of Hiroshima."

After the event, there was a heartwarming exchange at the venue:
"When are you free next week?" (Mr. Okano)
After finishing their fishing trip, they went to eat at the restaurant that delivered the fish - it was a moment when the circle of trust was expanded once again.

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!