At HOSHINOYA Tokyo, a Japanese Ryokan, a new course of Nippon Cuisine incorporating fermented products will be released from 1 August, 2020. It is a course meal that combines fermentation, which has been an integral part of Japanese food culture, and French culinary techniques. The head chef at HOSHINOYA Tokyo, Noriyuki Hamada, has carefully selected fermented products that are said to strengthen the immune system and local produce from all over Japan after visits to the farm himself. Until now, the main ingredients of the course meal had been fish and vegetables but from now on, the course will use meat as well to broaden the variety of ingredients. We will create and provide a new course meal to help strengthen the immune system.
Background
The outbreak of the novel coronavirus has led to an increase in awareness towards strengthening the immune system. At HOSHINOYA Tokyo, we focused on fermentation, which has been part of Japanese food culture for a long time. This course meal was created in the hopes for guests to feel rejuvenated from within by ingesting meals that incorporate fermented products local to different parts of Japan. Using the skills and sensibilities that Chef Hamada has cultivated in the French cuisine world, we offer meals that combine fermented products that were popular since the ancient times with ingredients created by the rich climate of Japan.
Two Features of Nippon Cuisine in collaboration with Fermented Products
1) Strengthening the immune system – Combining fermented products with French Cuisine
Since ancient times, Japan has a wide variety of fermented products, mainly seasonings such as soy sauce and miso, and preserved foods such as pickles and salted fish. The lactic acid bacteria and natto bacteria in fermented products are known as probiotics and they have a beneficial effect on the body such as adjusting the intestinal environment. About 60% of immune cells that keep our body healthy are present in our intestine so it is said that ingesting fermented products can be expected to strengthen the immune system. In this course, ingredients that are not often used in French cuisine will be used, such as fermented seasonings, black garlic, Daitokuji natto (fermented beans), etc. By using ingredients that have been fermented or aged, nutritional value and umami will increase, which will lead to an experience of new flavours.
2) Broadening the variety of ingredients – Working with producers all over Japan
Until now, the main ingredients of the course meal had been fish and vegetables but with this new course, we will include meat and other Japanese local produce in addition to fish and vegetables. For August, we will be using ingredients by local producers who had been affected by the outbreak of the virus.
Example of the August course meal
“Five flavours of delight”
This is one of Chef Hamada’s iconic dishes. Each represents the five flavours (sourness, saltiness, bitterness, spiciness, sweetness) and is a representation of a French course meal starting with an appetizer all the way to a dessert. The intricate technique is required to create this piece, where fermented seasonings unique to Japan are present in each one.
Main Dish: Duck Pot-au-feu
For the main dish, duck meat of good quality that was unfortunately left over due to decreased consumption, will be used. It is a unique dish that combines carefully roasted tender duck and consommé soup stock. The soup is flavoured with nesashi miso, miso local to Tokushima Prefecture since ancient times, to create a rich flavour. Please enjoy the rich soup with tender meat.
Dessert: Peach
Consumption of milk and dairy products have also decreased in Japan, so this dessert uses ice cream made from yoghurt, which is a fermented food. For the sauce, we will be using the milk jam made in collaboration with Shinrinno Farm at Nasu, Tochigi Prefecture. The refreshing sourness of the yoghurt ice cream creates a perfect harmony with the sweetness of peach compote.
Related Articles: “Working as One: Supporting Local Community”
Consumption of milk and dairy products have also decreased in Japan, so this dessert uses ice cream made from yoghurt, which is a fermented food. For the sauce, we will be using the milk jam made in collaboration with Shinrinno Farm at Nasu, Tochigi Prefecture. The refreshing sourness of the yoghurt ice cream creates a perfect harmony with the sweetness of peach compote.
Related Articles: “Working as One: Supporting Local Community”
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