Proposal Event “Skimono” Cooking Method Sapporo August 27 22:18
An event was held in Sapporo to propose a cooking method for fish and shellfish, which is so-called “no-mono”, which is not customary to eat in Hokkaido, although it can be taken in Hokkaido.
This event is held in Hokkaido University to consider new ways to use fish and shellfish, which are said to have low market value locally, because there is no eating habits in Hokkaido, but about 110 people including marketers and researchers You have to participate.
Six kinds of dishes were served at the venue. Of these, the cod that can be taken all year round is used in processed products in summer because of the strong image of winter fish, but if you tighten it with kelp, you can make use of the strength of the taste of summer cod.
In Hokkaido, the catch of puffer fish is one of the largest in the country, but because there are few cooks with cooking qualifications, it is not eaten so much locally, so products that were pickled in Matsumae were introduced.
The cook who cooked said, "I want to tell you that it can be eaten delicious if it takes a bit of effort, such as erasing the wedges," said President Kiyoichiro Takahashi, who planned this event, "Sauna and squid are unfishing In particular, I would like to communicate that the “nothing” that is not eaten so much can be eaten deliciously. ”