~Yuzu tasting dinner at TETSUYA’S restaurant~
YUZU (a fruit of the citrus family) is prized in Japan for its refreshing flavour and aroma, with both yuzu juice and yuzu peel widely used in Japanese cuisine. Yuzu is highly recognized as one of the new keywords of Japanese foods in Australia. Kochi prefecture accounts for approximately half of the yuzu produced in Japan. For further market expansion of the Kochi Yuzu, an intimate dinner to taste Kochi Yuzu was held in Sydney, following a similar event in Melbourne last February. Approximately 40 restaurant owners, famous chefs and the media were invited to one of the world’s best restaurants, TETSUYA’S, where master chef Tetsuya Wakuda served as culinary master. We saw an array of dishes made where Mr Wakuda’s skill was combined with aromas unique to Kochi yuzu, woven into an artistic work that clearly wowed the invited guests. Mr Wakuda told how Kochi yuzu has an outstanding aroma, taste and acidic flavour for a fruit of the citrus family.
Some of the chefs were so moved by the flavour of the Kochi yuzu, they declared they would try yuzu in their own dishes as soon as possible.
Kicking off from these introduction events in Melbourne and Sydney, we can expect yuzu to weave its way into Australian cuisine in the near future.
OYSTERS
KOCHI YUZU WITH GINGER & OLIVE OIL
NEW ZEALAND JOHN DORY
CEVICHE, KOCHI YUZU WITH SEA WATER
& SPRING VEGETABLES