A firsthand look at famous Japanese seafood dishes.

On January 23rd, the Japan Food Export Platform Office, part of the Japan External Trade Organization (JETRO) in Ho Chi Minh City, organized an event to introduce famous seafood products from the Hokkaido and Tohoku regions to restaurant owners and chefs in Vietnam. This activity is part of the Japan-Vietnam export promotion program.

A display of fresh seafood ingredients, directly imported from Japan, was featured at the event. This gave participants the opportunity to experience firsthand how to prepare, cook, and enjoy these renowned seafood dishes.

Hokkaido and Tohoku are two regions in Japan famous for their fishing and aquaculture industries. Their seafood is diverse, including whitefish, scallops, mackerel, salmon, and bluefin tuna, all renowned worldwide .

Hokkaido is one of the four major islands of Japan. This region accounts for approximately one-quarter of Japan's seafood production and is renowned worldwide for its diversity and quality.

The Tohoku region is also famous for its seafood. The Tohoku region is the collective name for six prefectures: Aomori, Akita, Iwate, Miyagi, Yamagata, and Fukushima. Due to the tidal collisions between cold and warm currents, cold-water and warm-water fish from each current converge, resulting in an abundant seafood supply. Over 100 different types of seafood are caught off the coast of Fukushima Prefecture.

Chefs showcase Japanese cuisine using fresh seafood.

Whitefish (Hirame flounder and Kurosoi mackerel)

Hirame flounder and Kurosoi (nigiri sushi) are two types of white-fleshed fish from Aomori Prefecture.

Located in the northernmost part of the Tohoku region, this prefecture boasts abundant marine resources and is surrounded by three seas: the Sea of ​​Japan, the Tsugaru Strait, and the Pacific Ocean and Mutsu Bay. Warm and cold ocean currents intersect around Aomori Prefecture, creating a rich food source for fish. While tuna, yellowtail, red snapper, squid, mackerel, and sardines migrate northward along the warm current, salmon, cod, and Atka mackerel migrate southward along the cold current, making it a rich fishing ground.

Flounder is typically prepared as fillets, boasting a rich, sweet "umami" flavor, and its fins, called "engawa," have a crisp texture. Kurosoi, on the other hand, has a delicious texture and a mild sweetness, making it a high-quality fish in Japan.

Mr. Yuya Arashima, General Director of a company specializing in business consulting and importing Japanese goods, shared: “Hokkaido and Tohoku seafood is incredibly diverse and abundant, yet few Vietnamese people know about it. I hope to introduce and bring more fresh and delicious ingredients from these two regions to more countries, including Vietnam.”

Scallops

Scallops from Hokkaido are characterized by their crisp texture due to the natural "massage" of the ocean waves. In contrast, scallops from Aomori (part of Tohoku) are produced in Mutsu Bay, where the waves are gentler, resulting in relatively tender and sweet meat. Diners can choose the type of scallop that best suits their preference.

Scallops from Hokkaido are crispy because they are naturally "massaged" by the ocean waves.

Pacific saury

Pacific saury is harvested in Miyagi Prefecture. Miyagi Prefecture's coastline is approximately 828 km long – the longest in the Tohoku region.

Pacific saury (Sanma in Japanese) is a type of autumn fish. It is characterized by its long, slender body, resembling a silver sword. This fish is often grilled or salt-grilled. Some restaurants also use Pacific saury for sashimi or pickled dishes.

Pacific saury is an attractive ingredient for making sashimi or pickled mackerel.

Salmon

Salmon from Aomori Prefecture is a popular and highly sought-after fish in Japan. Raised in cold waters with strong currents, the fish have a distinctive, rich, and delicious flavor. Using modern farming technology that closely mimics the fish's natural habitat at each stage of growth, the resulting salmon boasts a vibrant orange color and a rich, tender texture.

Mr. Yagi , a representative of a food company specializing in salmon production and processing in Aomori Prefecture, shared: “With over 50 years of experience, our company hopes to bring salmon to many countries around the world. I hope that in the future, Vietnamese people will learn about and embrace this nutritious fish even more.”

Salmon raised in cold waters with strong currents have a distinctive, rich, and delicious flavor.

Bluefin tuna

Of the five types of tuna on the Japanese market, bluefin tuna is the largest, with some specimens reaching 3 meters in length and weighing over 700 kg. Bluefin tuna is rich in healthy fats and is nicknamed the "black diamond" because of its beautiful dark color and the "king of tuna" for its delicious, fatty, and rich flavor.

This type of fish has three main parts: Otoro, Chutoro, and Akami.

Akami is the leanest part of the back of the pig, with little fat, a fresh taste, and a chewy texture.

Chutoro has a moderate amount of fat, which is found in the abdominal and back regions. It is characterized by a harmonious balance between the fat content and the firmness of the Akami meat.

Otoro is the fattiest part of the tuna's belly and has a melt-in-your-mouth texture. It is the most expensive part of the tuna.

Mr. Tran Trung Tin, manager of a Japanese food store in Ho Chi Minh City, shared: “Personally, I find seafood from Hokkaido and Tohoku quite easy to eat, with a naturally mild sweetness. This will be a favorite taste of Vietnamese people, so I believe it will be easily and positively received by Vietnamese customers in the future.”

The Dinh

Source: https://vietnamnet.vn/muc-so-thi-cac-loai-hai-san-tru-danh-nhat-ban-2245336.html