In the United States especially NYC and LA, many people carefully select their meals based on their desire 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 meats and vegetables.”
Yoshizawa mentioned the new next trend in seafood is Japanese yellowtail, also called Hamachi. Hamachi is a 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 or cooked dishes.
David Schlosser, chef and co-owner of Japanese restaurant Shibumi in LA, 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.
George Mendes, executive chef at contemporary American restaurant Veranda in NYC, 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.
Ten famous restaurant chefs in New York City and Los Angeles recently demonstrated their special recipes using Japanese Hamachi for JFOODO promotion. Check out the videos of chefs creating their recipes and food journalists experiencing their Hamachi menus by clicking here.
About JFOODO: The Japan Food Product Overseas Promotion Center (JFOODO) was established on April 1, 2017 within JETRO by Japanese Government. JFOODO will devote its resources to the branding of Japanese agricultural, forestry, fishery and food products.
