Updates October 2020
Hokkai Recipe: Temaki
Making your own sushi can be tricky, but you can make these delicious temaki’s in no time. It is fun to put all the ingredients on the table so everyone can make their own temaki. Meshiagare!
Hokkai at Home: Cod with green vegetables
Home cooks Maarten and Heleen made Tara Saikyozuke (cod in miso) with samphire, asparagus-broccoli and bok choy from the grill: “Japanese sauces and marinades are not easy to make yourself so the nice thing about Hokkai is that the fish is already marinated. We only had to think about what to combine it with. All in all, the dish was served in 20 minutes. Definitely recommended!”
Hokkai Tutorial: how to cut sashimi
At Hokkai we have no less than ten different types of sashimi. There is mackerel (Aji), king fish (Buri), tuna (Maguro; lean, medium and very fatty), scallop (Hotate), salmon (Sake), sea bass (Suzuki), halibut (Hirame) and red seabream (Madai).
Cutting sashimi is a true artform. Chef Kuniyoshi Ohtawara shows that in this Hokkai Tutorial. He explains that you can cut sashimi in two traditional Japanese ways: Hirazukuri or Sogizukuri. With both techniques it is extremely important to choose a good knife and use it correctly.
Hokkai Sashimibox
In cooperation with Mr. Takamura, Tomasu and Koppert Cress we offered the Hokkai Sashimibox. An exclusive and qualitative total package consisting of fiver or two types of sashimi, fresh wasabi and a grater from Japan and soy sauce and shisho from Dutch soil. We were able to make many fish lovers happy with this optimal taste experience of sashimi! This was a one-time action, the box is currently not available for ordering.
