Japan's culinary heritage, known as Washoku, is a treasure that has captivated enthusiasts and top European chefs alike. In this episode of Here We Grow, we delve into the story behind Japanese culinary gems such as sake, Hida beef, and wakame.
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In Mie Prefecture, family-owned breweries use carefully selected rice and soft water to produce award-winning sake. Gifu Prefecture is home to luxurious Hida beef, renowned for its exquisite marbling and delicate flavour. Meanwhile, the coastal town of Kesennuma in Miyagi Prefecture produces fresh seaweed, renowned for its health benefits.
These ingredients have found their way into European kitchens. Xavier Thuizat, head sommelier at the Hôtel de Crillon in Paris, champions sake as a versatile accompaniment to a variety of dishes. In Colmar, two Michelin-starred chef Jean-Yves Schillinger features Hida beef on his menu, praising its unique flavour and tenderness. Belgian chef Donald Deschagt, known as the "seaweed chef", promotes the nutritional benefits and versatility of wakame in European cuisine.