(QNO) - A lot of Japanese dishes were served to visitors and local residents at Wakaku restaurant of Hotel Royal Hoi An in the 14th Japan-Hoi An Cultural Exchange (15-16 August). (Wakaku is the Japanese name of princess Ngoc Hoa.) They are prepared by the renowned Japanese head chef Hiromi Yonekawa from Sofitel Philippine Plaza - Manila.
|Hiromi Yonekawa and his Japanese dishes|
The dishes introduced in this festival are a perfect combination between traditional and modern Japanese cuisine. They are shrimp salad, gari (pickled ginger), steamed tofu, fried pork chops, fried seafood, smoked salmon, beef sushi ... The drinks are wine and sake (a Japanese rice wine) imported directly from Japan. According to Hiromi Yonekawa, Japanese and Vietnamese dishes have the same taste, but they are different in ingredients and recipes. Japanese cuisine always pays attention to seasonal food. Therefore, creativity, aesthetics and sophistication are decisive factors to make cuisine a cultural cream in this country. In particular, the Japanese have specific beliefs about food as conception of “three five”: five tastes, five colors and five measures. Five tastes include sweet, sour, spicy, bitter and salty; five colors consist of white, yellow, red, blue and black; five measures are raw, stewed, grilled, fried and steamed. Japanese people don’t want to use spices but like to retain the most fresh flavors and natural colors of the dishes. Therefore, Wakaku restaurant is an attractive destination to both international and domestic diners.
By GIA KHANG