A Taste of Kochi From Chef Hatch Hashida
by CWA
@ 22 Nov 2019
The prefecture of Kochi is known to produce more than half of Yuzu in Japan, but their products also include quality products. Two chefs were invited to VZug to see how they can demonstrate creating dishes using products from the Kochi prefecture and we sit down with Chef Hatch Hashida of Hashida Sushi International to get a little insight into these ingredients.
1) Tell us a little on what Kochi ingredients you are using today and what methods you used to create these dishes.
A) I used mostly ingredients from Kochi. Kinmedai for Sushi, the skin slightly charcoal. Noble Scallop for gratin with white kikurage fungus. The lean part of tuna was marinated in our sauce with house-made chestnut powder and Buntan powder. The Middle fatty tuna we made Sushi.
Fatty party was quickly stir fried with our special aged garlic soy sauce.
For dessert, I created sake kasu (Sake Lees) financier with yogurt cream mixed with yuzu and bergamot peel confiture.
2) How can chefs use ingredients from Kochi for their own cuisine outside of Japanese cuisine?
For me, I cooked the ingredients to showcase them at their best, in a classic as well as unique way.
Following only the traditional Japanese way of cooking and authentic Japanese cuisine as creation , it might be too distanced for non-Japanese chefs. Most of the attending chefs at this event are all professionals with high knowledge of good quality ingredients, and I am sure they understand the quality and value of ingredients from Kochi. I am confident that the chefs found the ingredients good and this event can inspire and motivate chefs to try products from Kochi.
