Updates April 2021
Update Japanese Cuisine Goodwill Ambassador
Our CEO Marinus Noordenbos was appointed by the Japanese Ministry as Japanese Cuisine Goodwill Ambassador at the beginning of this year. In recent months, he has taken some important steps in our mission to spread Japanese food culture in the Netherlands and Europe. High time for an update from Marinus on his work as ambassador.
Taste of Saikyozuke
At Hokkai Suisan, we work with authentic Japanese recipes. Chef Ohtawara has recently refined the production process for Saikyozuke. Saikyozuke is an ancient process for preserving food and giving it a deep flavour through the use of miso. Chef Ohtawara now allows the black cod, codfish and salmon to dry longer and ferment more intensively, giving the fish an even more powerful flavour.
We invite you to taste our renewed Gindara Saikyozuke, Tara Saikyozuke and Sake Saikyozuke at home. Meshiagare!
A peak behind the scenes with Budi
Take a peak in the kitchen of our sous-chef Budi! He tells his inspiring story about how he started as an apprentice chef at our restaurant Hokkai Kitchen and what his working day as a sous-chef looks like now. He also shares his favourite recipe with black cod marinated in sweet miso sauce (Gindara Saikyozuke).
New in our assortment
Turn your bowl of rice into a taste explosion with our new and renewed products! We have expanded our assortment with three different types of fish roe: Tarako (salted pollack roe), Mentaiko (spicy pollack roe) and Tobiko (flying fish roe). The flavor of roe is intense and concentrated and turns a simple bowl of rice into a culinary feast.
From now on you can also order Nori Tsukudani (seaweed in soy sauce). This is a traditional Japanese side dish made of seaweed cooked in soy sauce. In Japan it is mainly used as a filling for ‘onigiri’ (rice balls).
