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 third time this year, the event was held in a room at Hotel Hiroshima Sunplaza in Nishi Ward, Hiroshima City. The lecturer was Mr. Yoshimoto, the head chef of Japanese cuisine at the same facility. They introduced two dishes using seasonal Setouchi fish as their themes: ``Black sea bream and spring vegetable bowl'' and ``Turban shell with tree bud miso''.They introduced the key points of the dish and demonstrated the cooking process.

One of the main ingredients this time is "black sea bream". It is a type of Setouchi fish, also called Chinu. Due to the damage it causes to oyster farming, it is a fish that has often been disliked as a harmful fish in recent years. However, black sea bream, which lives off the coast in winter, is said to have a better taste than sea bream, and to reaffirm its appeal, it became the theme ingredient for this year's third training session. By carefully working with the black sea bream and making good use of its unique flavor, we were able to create an unexpected bowl.
In addition, Mr. Yoshimoto demonstrated his skill in blanching the turban buds and combining them with the tama miso in a mortar. I could feel the pride he has in his cooking, as he believes that making customers happy by showing them off is part of the hospitality of Japanese cuisine.
Serving delicious food is a given, but this time served as an opportunity for us to think about how we as chefs can convey what Japanese cuisine should convey to our customers in every corner of each plate.

At the beginning of the meeting, Mr. Okano from the Hiroshima City Fisheries Association, who delivered the black sea bream, gave an explanation about fishing methods and seasons. Mr. Okano changes the way he prepares the dishes after hearing what kind of dishes he wants to make. He re-shared with the participants that it is only through a relationship of trust between professionals in various fields that the appeal of Setouchi fish can be delivered to consumers.

It was a study session where I was able to appreciate the charm of Japanese cuisine once again through the work of Mr. Yoshimoto, who pays close attention to even the smallest details and values ​​the traditions of Japanese cuisine. It was also a time when I realized that the role of a chef who serves customers and serves delicious food is that even if you don't say a lot verbally, it's important to communicate clearly through your work.

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Setouchi Fish Enjoyment MAP