The Japan External Trade Organization, in its efforts to promote Japanese cuisine, drinks and food products, is holding a series of cooking demonstrations and tasting events dubbed as “Bringing Home a Taste of Japan.” It is also offering the public easy, step-by-step Japanese food recipes.
From sushi to ramen, Filipinos’ love for Japanese food continues. And as the food scene heats up, Japanese restaurants continue to open one after another to the delight of diners who can’t seem to have enough of the cuisine’s unique flavors, fresh and high-quality ingredients and nutritive value.
We often think that making Japanese food is best left to the experts. However, there are many easy recipes that Filipinos can prepare and enjoy at home using authentic Japanese ingredients. The Japan External Trade Organization or JETRO has made it their mission to promote Japanese food products through a series of events. One such recent series was dubbed as “Bringing Home a Taste of Japan.”
Through this project, JETRO intends to raise awareness among Filipinos about Japanese food products, contribute to the increase in their import value and provide consumers and business owners with a deeper understanding of Japanese food ingredients. Ultimately, it is hoped that JETRO’s efforts would create continuous growth in the demand for these authentic Japanese products.
The first even was held recently at The Seasons Residences Showroom in BGC. It showcased some of the finest food products from the Land of the Rising Sun through a cooking demonstration by Chef Masaaki Ishikawa. It was followed by a food-tasting event.
Ishikawa demonstrated how to create Japanese dishes within the comfort of your own kitchen using authentic Japanese ingredients. First, he created Kani Salad with Ozaki kani sticks, Ozaki Japanese mayonnaise and Ozaki tobiko, which is that bright orange flying fish roe we often see on top our sushi. Its crunchy yet soft texture goes perfectly well with rich, creamy Japanese mayonnaise.
Then Chef Ishikawa demonstrated the trick to making Tamagoyaki or rolled omelets. One of Tamagoyaki’s unique ingredients is Futaba Shiro Dashi, or white soup stock. It’s made of white soy sauce and blended fish such as bonito, mackerel and sardines.
Next on the menu was Onigiri, made with Mitsukoshi Katsuo Furikake and Ozaki nori sheets. Furikake is a delicious seasoning sprinkled over rice to give it a welcome umami flavor. It comes in all sorts of flavors, while Katsuo Furikake is made from bonito flakes.
Then he prepared Temari Sushi—bite-sized, ball-shaped sushi with salmon, Ozaki Kani and hamachi fillings. In case you’re wondering what Kani sticks are made of, they come from starch and finely pulverized white fish that have been shaped and cured to resemble the leg meat of Japanese spider crabs.
The Temari Sushi was served with Ozaki wasabi, which can be used not only for sushi, but as a flavoring for soba, udon and other noodle dishes. You can also add it to steak, seafood salad, and dim sum for a Japanese twist.
Afterwards, he created Salmon Rolls garnished with Mitsukoshi Sesame Dressing, Katagi sesame seeds and S&B Togarashi Shichimi chili powder. Togarashi Shichimi is a traditional Japanese seasoning made from seven spices. Meanwhile, S&B’s chili powder features the rich aroma of red chili pepper, orange peel, black sesame, white sesame, Japanese pepper, ginger, and seaweed. It can be used go garnish noodles, fish and meat dishes.
Then the guests enjoyed Cold Somen noodles, made using Jinenjo Somen noodles with Yamasa Somen sauce and sprinkled with Katagi sesame seeds. Yamasa Somen sauce is made from Yaizu bonito flakes, Hokkaido kelp dashi stock and aged maple. This combination produces a deep flavor that is perfect for somen.
We may be familiar with black sesame seeds, but white sesame seeds are milder and sweeter in comparison. Their nutty, rich flavors make them a great topping for baked goods, pastries, salads and even sushi.
No feast is complete without drinks. Guests sipped on cocktails made with some of the finest shochu Japan has to offer: Okukuma High-Ball; Shochu Kahlua Milk; and Hojicha Soda. Beer lovers enjoyed Ume-Yuzu Beer, a mix of Atiho plum, Yuzu liquor and beer. Guests were also treated to Tokubetsu Junmai Yamada Nishiki sake.
In line with its efforts to promote Japanese food and ingredients, JETRO has also launched the Japanese Food Supporter program. Restaurants that serve Japanese dishes using ingredients sourced from Japan and retail stores that sell Japanese food products can apply for certification as Japanese Food Supporters.
Certified Japanese Food Supporters will be able to display the Japanese Food Supporter logo in their establishments. This seal indicates that they use high-quality, safe and trusted Japanese ingredients. They will also gain access to more information about Japanese food and distribution networks and be able to utilize PR opportunities provided by the Japanese Ministry of Agriculture, Forestry and Fisheries on its official website.
All the ingredients, condiments, and drinks highlighted in this event will be available at the soon-to-open Mitsukoshi Fresh in BGC.
