#Japamburg on a Culinary Tour On Monday, we accepted an invitation from the JFFEA (Japan Farmed Fish Export Association), who came to Hamburg to introduce two fish, Buri (Japanese yellowtail) and Madai (red sea bream), to the northern German market before they conquer Germany in the future. In a small circle at the Trend Lab + Loft in Hamburg-Ottensen, chef and host Guido Weber and his team prepared four different dishes that, for once, did not include sushi or sashimi but were completely convincing. We would like to thank you for the good conversations and great insights into the #JFFEA and the two fish species from marketing and sales manager Ei Kiuchi and Dr. Masahiko Ariji, professor of fisheries and food at the Institute of World Economics at Kindai University in Osaka, as well as the invitation from Riedel PR. Photo Credit: Gerrit Meier & Japamburg.
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🦀🤔 Wondering about surimi seafood? Dive into the facts! 🌊🍣 Let's explore together if this seafood substitute is safe and delicious! Swipe through to discover more about surimi and its worthiness. #SurimiExploration #SeafoodSafety #surimi
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What exactly is 'wood terroir' and how does it affect the world of winemaking? 'Terroir' refers to the combination of geographical location, soil, climate and environmental conditions that determine the quality of oak. 🌳 At KADAR Hungary, 'wood terroir' is an extremely important concept that has a direct impact on the character of the wines that are matured in our barrels. In our case, this means that our oak trees come from a very young volcanic chain unit where the topsoil is very thin. This environment ensures that the trees grow more slowly, resulting in very tightly grained wood. Using this fine grained wood, our barrels help the wines to develop a unique and refined flavour. 💡 Our barrels are thus not just storage tools, but also a means for winemakers to fine-tune the flavour profile. The terroir of the wood allows us to bring out not only the fruitiness in the wines but also the character of the wine region, adding value to each bottle. More information: https://lnkd.in/dcAYHiPk #kadarhungary #kadarbarrels #cooperage #hungarianoak #quercuspetraea #woodterroir #barrelproduction #finegrainedwood
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💥Did you know #beer is one of the oldest prepared beverages? Archaeological evidence suggests that beer was produced as early as 7,000 years ago in what is now Iran. 🍺 Learn more about beer and how CHEERS project is revolutionising the #BeerIndustry to make it more #sustainable here! https://bit.ly/3ng4szy
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𝗗𝗲𝗯𝘂𝗻𝗸𝗶𝗻𝗴 𝘁𝗵𝗲 𝗠𝘆𝘁𝗵: 𝗔𝗹𝗹 𝗪𝗮𝗴𝘆𝘂 𝗕𝗲𝗲𝗳 𝗶𝘀 𝘁𝗵𝗲 𝗦𝗮𝗺𝗲 There's a common misconception floating around that all Wagyu beef is created equal. But the reality is far more nuanced and fascinating! Here’s why: 𝘋𝘪𝘷𝘦𝘳𝘴𝘦 𝘚𝘵𝘳𝘢𝘪𝘯𝘴: Wagyu isn't just one breed—it's a term used for several strains of Japanese cattle, each with its own unique characteristics. The famous Kobe, Matsusaka, and Ohmi are just a few examples of highly prized varieties. 𝘎𝘭𝘰𝘣𝘢𝘭 𝘝𝘢𝘳𝘪𝘢𝘵𝘪𝘰𝘯𝘴: While Japan is the birthplace of Wagyu, the breed is now raised in countries like the U.S. and Australia. These regions have their own standards and practices, which can lead to differences in quality and flavor. 🌏 𝘋𝘪𝘧𝘧𝘦𝘳𝘦𝘯𝘵 𝘚𝘵𝘢𝘯𝘥𝘢𝘳𝘥𝘴: Japanese Wagyu is graded on a meticulous scale that considers marbling, color, and texture. American and Australian Wagyu also adhere to high standards, but they may differ in criteria and grading systems. 𝘜𝘯𝘪𝘲𝘶𝘦 𝘍𝘭𝘢𝘷𝘰𝘳 𝘗𝘳𝘰𝘧𝘪𝘭𝘦𝘴: The care, feeding practices, and environment in which Wagyu is raised contribute to distinct taste experiences. Japanese Wagyu is renowned for its exceptional marbling and tenderness, but that doesn’t mean other Wagyu lacks quality. Understanding these differences helps us appreciate the rich diversity within the Wagyu category. So next time you're enjoying a delicious cut of Wagyu, remember: there's a world of variation behind that exquisite flavor! 🥩
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SILENCE! THE CHEFS SPEAK. TODAY IS IDIC. THE (BUSINESS) REVOLUTION OF SICILIAN CAPONATA Everyone speaks in the way they know how. And today, 18 May, over 250 chefs and restaurateurs, in as many restaurants around the world, will speak by… cooking. It's their job, in the end. They will speak making a Sicilian caponata, for the fifteenth edition of the IDIC - International Day of Italian Cuisines https://lnkd.in/dpB8Nfk6 . Because revolutions are made with facts, not chit chat. Saying that only idiots (or the “I know-it-all”) won't understand is not politically correct (but it's the truth). Better then to offer some translation hints of what chefs are saying, which cannot be found on Google: - They are against forgeries of Italian cuisine and Made in Italy foods - They defend the right of customers to have authenticity and quality when they enter Italian restaurants around the world - They promote regional Italian cuisine. Yes, that of the many variations, because Italian (and Sicilian) cuisine is not McDonald's. - They finally have a thought ☹for those in Italy making desserts with carp and chocolate, putting pineapple and ketch up on pizza and for the like-hunters who deny the history of Italian cuisine. Sound romantic? Too cultural? No, it's business. If you don't boost your identity, you lose market shares. The revolution is certainly not a dinner party (to quote a famous Chinese leader) indeed it can start with a Sicilian Caponata. Recipe here: https://lnkd.in/dr_-eJUW
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Meet Danish winemaker Gilleleje Wine at the Cool Climate Wine Summit 2025 in Copenhagen. Free sign-up for industry professionals: https://lnkd.in/dfJMD29f Read more about them here: https://lnkd.in/dv8xjqQ7 Gilleleje Wine was established in 2018, when Merete & Søren Engelsen acquired the old farm “Østergaard” in the beautiful Hågendrup just 3 km south from the unique harbor Gilleleje Havn. The estate is in total 3.5 hectare and it is the mildly descending 2 hectare field facing south, that we have planted with Solaris (3/4) and Pinot Noir (Frühburgunder, 1/4). The soil at Østergaard is typical moraine soil or clayey highland soil created by the last ice-age. This type of soil contain plenty of stones from the Norwegian mountains and have a good retention of minerals in the clay layer at approximately 1.5 m depth. The field have been used for horses in the last 20 years and we intend to keep the amount of spraying to the the absolute minimum required, which clearly is reflected by the level of dandelions in the spring. We have not yet applied for organic production, but we intend to earn this. It is our ambition to make “farm-wines” that are adapted to the soils and near-coast microclimate of Østergaard. Our first priority will be to create a dry white that can fit well for hedonistic living at the terrasses in Northern Zeeland and Gilleleje in particular. It should also come in a version which fit to the shell-fish and seafood of the restaurants in Gilleleje Havn. While trying to excel in the white, we will slowly improve on the red getting the phenolic taint that is so attractive with pinots. #danishwine #danskvin #dansk #danmark #visitdenmark #zealand #sjælland #solaris #piwi #vineyard #winemaker #nordicwine #coolclimate #coolclimatewinesummit
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Experience the essence of the ocean with our 'Sea Poa Fish' from 'Chingri Bari'! Dive into a world of freshness and flavor, handpicked just for you. Elevate your seafood indulgence today! #ChingriBari #SeaPoaFish #OceanEssence"
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🥩 “What is the best beef in the world?” 🥩 Is unequivocally, Japanese Wagyu. Notably, Kobe beef, which comes from the Tajima-gyu breed of cattle in Japan’s Hyogo Prefecture, is widely regarded as the best beef in the world. However, there are other exceptional beef varieties worth mentioning: 🐂 Argentine Beef: Argentine beef is often praised for its high quality and flavor due to grass-feeding and a suitable climate. The best cuts include bife de lomo (tenderloin), entraña (skirt steak), asado de tira (short ribs), vacío (flank steak), and bife de chorizo (sirloin). 🐂 Wagyu Beef: Wagyu, a Japanese beef cattle breed, is renowned for its marbling of fat within the muscle tissue. It almost dissolves on the tongue, retaining a sweet umami flavor. Variations include Kobe beef, Matsusaka beef, and Ohmi beef 🐂 Kobe Beef: As mentioned earlier, Kobe beef is characterized by tenderness, flavor, and exceptionally high levels of fat marbling. It’s usually prepared as steaks, sukiyaki, or shabu shabu. #kobebeef #wagyu #argentinebeef #steak
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30 DAYS OF CABERNET THIRTEEN / 30 Future of Cabernet Sauvignon in Australia Good body of research examining the demand & supply of Cabernet Sauvignon in Australia; also discusses the varietals future outlook. Bit of info to crunch, though worth a read. Link below to access paper via ‘Wine Economics Research Centre.’ https://lnkd.in/gpDYf4ET For those disinclined to chunky reads, I’ll summarise the research findings over a few posts, starting with.. 1 of 5 - RESEARCH APPROACH & BACKGROUND Researchers Anderson and Puga assembled an updated data set from 2001 to 2023, which details the bearing area of winegrapes across Australia's wine regions. Although data for South Australia has been available, a gap in official data for the rest of the country came to light after the Australian Bureau of Statistics discontinued statistical collections. Anderson and Puga compiled a comprehensive database to address the gap, incorporating information on winegrape crush volumes and prices. They estimated the missing data to create a complete review period covering 72 regions over 22 years. Their database contains data on 118 major grape varieties and aggregates information for 62 minor varieties. Additionally, the Australian data has been compared with data from other wine-producing countries globally. KM Next Post - Australian Cab Sauv right now. #cabernetsauvignon #australianwine #winecommunity #viticulture #wineeconomics References: Wine Economics Research Centre - https://lnkd.in/gx8V__b4 Image Credit: Wine Australia - https://lnkd.in/gt9XUNyz
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Hailed for their aphrodisiac qualities and decadent umami flavour, oysters are among the most prized possessions of the ocean—but not all oysters are created equal. From the creamy and buttery to the springy and briny, here are the best oyster bars in Hong Kong to get your fix of fresh bivalves. https://lnkd.in/gsrBKeUW
Best oyster bars in Hong Kong
localiiz.com
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Connecting Hamburg's Innovation Ecosystem Globally | Japan Connector
4wThanks for representing Japamburg - ジャパンブルク at this event, André Nobielski!