In the United States, many people carefully select what they eat for every meal according to wanting to live a healthy lifestyle. So-called “seagan” and pescatarian diets, which limit meat consumption to seafood only, are recent big diet trends.
Kuniaki Yoshizawa, a head chef of Japanese restaurant WOKUNI, which serves mainly Japanese seafood, said, “I believe the demand for seafood at restaurants is increased because many of our customers are more open-minded to eat seafood such as tuna and salmon in raw dishes and cooked dishes. The number of seafood dish orders is increasing compared to other dishes such as meat and vegetables.”
Yoshizawa mentioned the new next trend in seafood is Japanese yellowtail, also called hamachi. Hamachi is part of the yellowtail and amberjack fish family. Yoshizawa mentioned that hamachi is a fish that has been a favorite food of Japanese people, and some of the unique features of hamachi are tender but firm texture and tasty, high-quality fat that melts in one’s mouth.
Michelin-starred chefs and famous chefs in New York City and Los Angeles are starting to create more dishes using hamachi. Emma Bengtsson, an executive chef of two-Michelin-starred restaurant Aquavit, offers Japanese hamachi crudo with a sea buckthorn vinaigrette. Bengtsson mentioned hamachi is a unique fish because it has a rich buttery flavor that melts in one’s mouth but still has a plump texture. It is easy to work with in both raw and cooked dishes.
George Mendes, executive chef at contemporary American restaurant Veranda, offers hamachi confit. Mendes said that farm-raised Japanese hamachi is high-quality, and noted that Japanese artisans take care of every step of the production, process and distribution from Japan to the restaurant in the United States.
David Schlosser, chef and co-owner of Japanese restaurant Shibumi, offers grilled hamachi with hoshigaki (dried persimmons) and ginger. Schlosser said hamachi is a good fish for picky eaters, especially people who don’t like other seafood choices such as tuna, because it has a rich taste.
Ten famous restaurant chefs in New York City and Los Angeles recently demonstrated their special recipes using Japanese hamachi and unique ingredients matched with the fish. Check out the videos of chefs creating their recipes and food journalists experiencing their hamachi menus by clicking here.
This post is sponsored by JFOODO - The Japan Food Product Overseas Promotion Center