INFORMATION

In Hiroshima Prefecture, with the aim of expanding sales channels and consumption of prefecture-produced agricultural, forestry and fishery products, we took the opportunity of the G5 Hiroshima Summit held in May this year to refine the prefecture's diverse food assets with various actors and disseminate their appeal. We are promoting the "A Taste of HIROSHIMA" project.

As part of this project, the second giveaway campaign of the "Eatrip HIROSHIMA Campaign", which aims to create demand for gourmet travel through the appeal of Hiroshima's food, will begin on Friday, September 2023, 9.The theme of the second gift campaign is discovering the appeal of Setouchi fish cuisine.In conjunction with this, we are collaborating with the Hiroshima Prefecture Japan Culinary Technicians Association, to which the stores participating in the campaign belong, to create a campaign that utilizes seasonal Setouchi fish and vegetables from the mountains. We held an unveiling party for the menu that expresses the mountains and seas of Setouchi and Hiroshima.

From left in the photo: Mr. Kazuo Yoshimoto (Hotel Hiroshima Sunplaza), Mr. Michio Kitaoka (Japanese Restaurant Kitaoka), Mr. Mitsuru Kawamura (Garden and Restaurant Hanbee)

Chefs from the three stores presented a menu that expressed the mountains and seas of Setouchi and Hiroshima by utilizing seasonal Setouchi fish and vegetables from the mountains.
In the second round of the Eattrip HIROSHIMA campaign starting September 9th (Friday), special dishes using "Setouchi fish" will be served at a total of 15 stores affiliated with the Hiroshima Prefecture Japan Culinary Technicians Association, including the stores listed above. This is a target product.

A polished dish
From left: Kazuo Yoshimoto (Hotel Hiroshima Sunplaza)'s ``Frozen Carp Grilled with Frosting'', Mitsuru Kawamura (Garden and Restaurant Hanbee)'s ``Imo Takonankin'', Michio Kitaoka (Japanese Restaurant Kita) ``Tade miso-grilled sea bass'' by (Oka)

*The menu changes depending on the season, so it is not always available.

Passionate presentation by a veteran technician member
An explanation was given about the appeal of seasonal Setouchi fish, and traditional knowledge and cooking methods regarding Japanese food and fish were also discussed.

At the tasting event for the press, the chef himself served the dishes and served them to the people gathered at the venue. One customer commented, ``The familiar Setouchi fish and vegetables produced in the prefecture had a slightly different flavor that brought out the charm of the ingredients thanks to the skill of the craftsmen.''

Why not take this opportunity to try the Setouchi fish dishes that have been refined by our expert chefs?

Click here for restaurants where you can eat dishes using Setouchi fish

Click here for restaurants where you can eat Japanese food made with ingredients from Hiroshima Prefecture.