Japanese cuisine favors modern "hibernation" solutions

(NLDO) - Saigontourist College of Tourism and Hospitality, the Center for Research, Conservation and Development of Vietnamese Cuisine and the Saigon Professional Chefs Association have just organized the program "Cuisine without Borders 6" with the theme "Japanese culinary culture - Organic food and modern Jukkusei solutions".

With the desire to spread the quintessence of Vietnamese and world cuisine to the next generation of chefs, those who specialize in the field of food preparation, the program's organizers have connected artisans, culinary researchers, talented chefs... to share many unique dishes from regional cultures all over the world.

At this program, Ms. Ino Mayu, chief representative of Seed to Table (Japan) - who has spent 20 years researching organic agriculture - shared advanced technological solutions for producing and processing food according to PGS organic standards to protect the ecological environment, without using chemicals in food.

In particular, Dr. Vu Thuy Linh - the first Vietnamese person to be granted a chef's license to prepare puffer fish in Japan - also said that puffer fish is a nutritious food, but one must know how to prepare it to avoid toxins secreted from the body parts of the puffer fish. Currently, Vietnam does not have any chefs with a license to prepare puffer fish, so all procedures must be carried out in Japan and then transferred to Vietnam. In Japan, the modern Jukkusei method, tentatively called "hibernation", is applied to seafood, meat, vegetables and fruits to help preserve food longer without destroying the nutritional structure of the food, and is very popular.

Source: https://nld.com.vn/du-lich-xanh/am-thuc-nhat-ban-chuong-giai-phap-ngu-dong-hien-dai-20220402092917828.htm