HCMC – The Mekong Delta province of Hau Giang will organize a gastronomic exchange next Monday, September 25, with the participation of Kazuhiro Matsuishi, a renowned master chef in Japan, and other chefs and culinary practitioners.
The exchange is slated to begin at 4 p.m. on September 25, in Lotus Pond Cultural Area in Vi Thanh City. It is jointly organized by Hau Giang Province and the Innovation Services Center (ISC).
Kazuhiro Matsuishi, master chef of the Sokichi restaurant in Fukuoka Prefecture, managing director of Japan-based company Yoshimasa, will introduce his skills in preparing dishes made from spotted bronze featherbacks and eels, as well as the Japanese art of enjoying these dishes.
At the exchange, Kazuhiro Matsuishi will also introduce a new refrigeration technique for fresh fish different from instant freezing or vacuum freezing techniques widely used now. This new technique, invented by himself in 2010, does not harm the tissue structure of the fish meat when refrigerated.
“Proper processing techniques help maintain the freshness of fish and optimize the quality of ingredients, which is also important for ensuring hygiene and safety, and prevention of food poisoning,” he said.
Kazuhiro Matsuishi has 34 years of working and business experiences in the field of restaurant and gastronomy. He has filed for a patent for his technique of fresh fish refrigeration and hopes to disseminate this new technique to other countries.
He plans to run a program to train Vietnamese people on fish processing, helping cooks gain knowledge and techniques in processing fish to prepare high-quality dishes that meet hygiene and safety standards.
