JFOODO Presents Hamachi, Japan’s Unique Oceanic Delight
Press Launch
–
Feb 15, 2022 19:18 EST
NEW YORK, February 15, 2022 (Newswire.com)
–
Hamachi may perhaps incredibly very well be the Countrywide fish of Japan. This functional pinkish white fish is frequently served as crudo, sushi, or sashimi, but Hamachi is finding its due when 10 leading chefs (seven in New York and 3 in Los Angeles) provide specifically crafted Hamachi dishes during JFOODO’s Hamachi marketing through February 28. This exclusive marketing is built to solid a broad internet on the fish, also typically recognized as Japanese Amberjack, Yellowtail, or Buri.
Both wild and farmed Hamachi are extremely preferred in Japan. Farmed Hamachi are delightful all 12 months spherical, but wild Hamachi are in particular seasonable in the colder months when the fish have a increased fat content material. The chefs were being requested to come up with a dish working with Hamachi that displays their delicacies to exhibit that the fish can be adapted to variations other than Japanese. In the hands of these masters, Hamachi usually takes on personalities from Scandinavia, Peru, France, The united states, and Japan. The dish will be served as possibly an appetizer, entree, or portion of a tasting menu. It is showcased raw, marinated, poached, grilled, steamed, and sauteed, and normally the consequence is pure perfection. What is best is that Hamachi provides a amount of dietary rewards. Mainly because it is a by natural means oily fish, it is higher in omega-3 fatty acids (likewise to salmon), which are significant for brain and heart health. This fish is also specially significant in vitamin A, vitamin D, and calcium. Diners will get to working experience the pleasure of hamachi at the adhering to taking part restaurants. To perspective photos and recipes, go to the Hamachi web site.
– New York Metropolis –
Chef Emma Bengtsson, Aquavit
Hamachi Crudo and a Sea Buckthorn Vinaigrette
Chefs Jeremiah Stone and Fabian Von Hauske, Contra
Olive Oil Poached Hamachi with Radish Broth and Charred Scallions
Chef Mary Attea, The Musket Place
Japanese Hamachi Crudo with Winter Citrus, Pistachios and Pomegranate
Chef George Mendes, Veranda
Hamachi Confit, Crisped Kombu, Smoked Ginger Butter
Chef Erik Ramirez, Llama san
Hamachi Tiradito, Uni, Coconut, Matcha
Chef Manabu Asanuma, THE GALLERY by odo
“Hamachi Daikon”
Simmered Yellowtail Stomach and Turnip served with Kuruma Prawn, Taro, Shiitake, Mizuna
Chef Kuniaki Yoshizawa, Wokuni
Aburi Sushi
– Los Angeles –
Chef Josiah Citrin, Citrin
Japanese Hamachi, Radish, Coriander, Enoki, Yuzu Kosho “Leche de Tigre”
Chef Michael Cimarusti, Providence
Wild Japanese Hamachi, Creme Fraiche, Wasabi, Shiso and Celtuce
Chef David Schlosser, Shibumi
Grilled Japanese Hamachi with Hoshigaki and Ginger
To learn additional, visit https://seafood-jfoodo.jetro.go.jp/us/index.html
Make contact with Information and facts
[email protected]
Source: The Japan Foods Item Overseas Promotion Center (JFOODO)