A Taste of HiroshimaHospitality information

The Hiroshima Prefecture Japanese Culinary Technicians Association, which is part of the ``A Taste of HIROSHIMA Project (representative group)'', invites instructors to teach cooking techniques four times a year, with the aim of improving the skills and motivation of Japanese cuisine chefs in the prefecture. We hold "technical training sessions" to provide guidance.
The 10th event was held at the kitchen of "Garden and Japanese Restaurant Hanbee" in Minami Ward, Hiroshima City. The lecturer was Mitsuru Kawamura, who is also the head chef of the restaurant and the president of the Hiroshima Prefecture Japan Culinary Technicians Association. The theme of the event was three dishes made from seasonal Setouchi fish: ``Boiled sea bream and turnip,'' ``Hachimanmaki of conger eel,'' and ``Migratory crab with Shuto sauce.'' While introducing the key points of the dish, the cooking process was demonstrated. I did.

The participants watched as Mr. Kawamura prepared three dishes, which can be said to be the basics of Japanese cuisine, at a fast pace using his highly honed techniques. In addition to the three-dish dishes, the ingenuity and ingenuity of repurposing sauces and scraps of ingredients to create new dishes will be introduced, and students will also learn about the depth of Japanese cuisine and the spirit of chefs who value the ingredients. It seemed like he was sitting there.

At the beginning of the meeting, the producers of Hiroshima Seaweed, the Hiroshima Fisheries Association, introduced the production methods and characteristics to the participants. Wakame seaweed, which grows in waters with fast currents, is thick and has a strong presence in dishes.

In this way, we are able to bring out and convey the charm of Setouchi fish because it is a dish created by a chef who not only has excellent cooking techniques but also understands the producers' intentions. It was a technical training session where participants looked forward to seeing what they learned on the day when they returned to their own stores to create the dishes they created.

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Setouchi Fish Enjoyment MAP