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[Hokkaido] The knife skills and cooking techniques of a northern Japanese chef - Learn the techniques of professional Japanese cuisine (Abashiri, Hokkaido)
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- Overview
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・Learn how to fillet flounder We will show you how to fillet fish and teach you the tricks. The way a fishmonger fillets a fish is different from the way a chef fillets a fish. A fishmonger focuses on speed, but a chef who cooks in front of others must fillet it beautifully without showing too much blood. Also, even with the same fish, the way it is filleted differs depending on whether it is for steaks or stews. In the case of salmon, there are three ways to cut it: "daimyo oroshi", "three-piece fillet", and "five-piece fillet".
・Shrimp peeling experience We will show you how to peel shrimp and teach you the tricks. Peeling shrimp may seem simple at first glance, but there are tricks to peeling them neatly for cooking. By mastering this, you will acquire a technique that will be useful at home.
Participants will enjoy the professionally prepared Japanese food while listening to the chef's stories. The chef will share tips for making delicious Japanese cuisine, such as
- What to expect
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This is a special program offered twice a month by Abashiri's popular Japanese restaurant, Washokudokoro Yuzuri.
- Map of destination or departure area
