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, featuring an entry from Hiroshima City.

Of the two entries from Hiroshima City, today's theme ingredients are "Kusazu oysters" and "Hiroshima wagyu beef."
The Kusatsu Oyster Association entered their entry with an incredibly luxurious cooking method: wrapping oysters in Wagyu beef.
The person who has honed this cooking method with his culinary skills is Toda-san, acting president of the Hiroshima Prefecture Japanese Culinary Technician Association and executive chef of Kakibune Kanawa.
Toda's expertise in oysters quickly and decisively solved the problem of Tonogame, the manager of an oyster hut at the Kusatsu Oyster Association.

Before getting to the main topic, Toda-san suggested a menu of oysters and wagyu beef.
"Oyster and Wagyu beef suki-shabu."
This dish is made by diluting sukiyaki warishita with dashi stock to make it clear, and then combining oysters, beef, chrysanthemum greens, and green onions in a broth made by boiling onions and shiitake mushrooms.
This dish is a masterpiece that matches the firm texture of the Kusatsu spring oysters, which are so large that even Toda was impressed, with the flavor of lightly cooked beef.
The light sauce gives it a refreshing taste, allowing you to enjoy plenty of these two ingredients that Hiroshima is proud of.

And getting to the main topic, the cooking method that Toda suggested for "wrapping oysters with Wagyu beef" was kuwayaki.
This dish is also grilled in a sauce made from stock, but it uses wheat flour for a clean finish.
The oysters wrapped around the Wagyu beef are dusted with flour, the oil is drained from the bisque state, and the sauce is added and simmered until it is complete.
The thickness of the beef is perfectly adjusted, and the amount of oysters and meat is balanced to create a perfect harmony between the flavors of the two.
In addition, the beef slices are thick and firm, allowing the oysters to be cooked just the right amount and the beef to stay cooked to perfection.

Mr. Togame from the oyster shack could not hide his excitement at the taste, and was impressed by the professional skills.
Toda will also share the recipe, and the oyster association will likely offer this menu at events and other occasions.

It was an opportunity to witness the techniques used to bring out the best in two appealing ingredients, and to be reminded of the possibilities for bringing out the appeal of Hiroshima cuisine.
I hope that oysters and Hiroshima wagyu beef will team up to spread the word about how delicious Hiroshima is!

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!