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[Hokkaido] A chef who grew up on the Shiretoko Peninsula talks about Abashiri's food culture - Enjoy the bounty of the mountains and sea brought by drift ice - (Abashiri, Hokkaido)
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- Overview
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・Teaching how to choose delicious fish from the Okhotsk Sea Okhotsk Sea is a region where not only fish but also vegetables are delicious. The cold winter caused by drift ice and the nutrients it brings make the fish and vegetables of the Okhotsk Sea delicious. Atka mackerel, a fish unique to Hokkaido, loses its freshness quickly, so it is often eaten as dried fish. The taste of Atka mackerel does not improve if it is dried immediately after catching it, so it is best left to sit overnight or frozen once before drying. When choosing dried Atka mackerel, choose one with white edges. This will make it fatty and delicious.
・We will demonstrate how to fillet fish using seasonal fish. By mastering the different filleting techniques that vary depending on the type of fish, you will be able to fillet any fish while maintaining its freshness.
・Shellfish peeling experience With the guidance of a chef, you will actually experience how to peel scallops and surf clams. Scallops are eaten by eating the adductor musc
- What to expect
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Owner Ishiguro was born in Rausu Town at the base of the Shiretoko Peninsula and grew up surrounded by the region's unique food culture. You will learn tips on how to fillet fish and how to identify delicious fish from the owner. After the experience, you will enjoy Okhotsk seafood dishes prepared by the owner with great skill.
- Map of destination or departure area
