Previously, JETRO Ho Chi Minh City organized an event to introduce seafood from Hokkaido and Tohoku and was well received by diners. This time, it was seafood from Fukushima - one of the six prefectures in the Tohoku region (Japan). Fukushima has diverse and unique seafood resources. Every year, more than 100 different types of seafood are caught off the coast of the prefecture.
Mr. Hayashi Takeo - Director of a company specializing in supplying and distributing fresh Japanese seafood products shared: "Not only for Japanese restaurants, seafood in Fukushima is very suitable for processing in European culinary style, both strange and unique in flavor, so it is favored by European restaurants. Restaurants in Vietnam can be completely assured because the ingredients are imported directly from Japan in just 5-6 hours, ensuring that the characteristic flavor of the seafood is not lost."
At the event, the organizers introduced to guests unique and typical seafood from Fukushima.
Rock flounder
Flounder is a precious fish, weighing about 300g/fish. This type of fish is expensive and is often served in luxury restaurants. It has high nutritional value, a lot of meat, delicious taste, crispy and fatty.
Usually this type of fish is fried, or can be processed into sashimi, stewed...
Frog fish
Frogfish is a popular fish in the Fukushima region. This fish is quite large, ranging from 3-5kg/fish, so its meat is quite abundant and has a delicious, sweet taste. Among frogfish parts, the liver is the most popular part among diners.
Frogfish can be processed into popular and typical dishes such as frogfish hotpot (nabe), frogfish liver with ponzu sauce (ponzu), and fried frogfish in karaage batter.
Flounder
Flathead fish has white meat, chewy and crispy texture, when chewing you will feel the sweetness of each piece of fish. Along the fillet in the middle of flathead fish is engawa, this part is chewier than other parts of meat, loved by Japanese people.
This fish is used as an ingredient in sushi, sashimi, grilled (yaki) or pasta.
Red sea bream
Red sea bream not only has delicious meat but also contains many nutrients. In Japan, this fish is very famous and popular. The Japanese believe that this fish brings good luck.
Red sea bream is a nutritious food and is often used in expensive, high-quality dishes.
This fish can be stewed to create a characteristic sweetness (niru) or grilled with salt (shio yaki), sashimi...
Dragon lobster
This is a popular item in Japanese fine dining. The Japanese believe that eating this type of shrimp will bring happiness and luck.
This shrimp is fatty, fragrant with high nutritional value, has a beautiful red shell, and is often processed into dishes including sashimi, grilled cheese (chizuyaki), fried karaage, miso soup (misoshiru)...
Japanese sea bass
Sea bass is a highly valued fish in Japan, weighing about 2-3kg each. It is low in fat but high in protein. It also contains omega-3 fatty acids, which are good for the heart.
The characteristic of fish meat is fragrant, fatty, soft and sweet, extremely attractive, can be combined with a variety of other ingredients to create popular dishes such as: grilled Japanese sea bass with salt (shioyaki), sashimi...
Mr. Pham Tan Loc - a Japanese food business specialist in Ho Chi Minh City said: "I think seafood dishes from Fukushima are quite suitable for most people's taste, whether Vietnamese or foreign tourists. I am especially impressed with Japanese sea bass because it is easy to eat and has a unique flavor. I believe that seafood from this province will easily reach Vietnamese diners in the near future."
The Dinh
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