Haruo Ichikawa chef at restaurant Iyo in Milan, in Jetro’s (Japan External Trade Organization) corner at Identità Milano 2014. Famous Italian chefs such as Cristina Bowerman, Luigi Taglienti, Carlo Cracco, Moreno Cedroni and brothers Christian and Manuel Costardi dealt with the interpretation of some great products from the Land of the Rising Sun. A big success
What happens when five Italian chefs meet five typical Japanese products? A whirlwind of ideas swirls, creating out-of-the-ordinary recipes. This is exactly what happened at Identità Golose during the event promoted by Jetro, the Japan External Trade Organization. The Colourful favours of Japan project, indeed has the objective of making Japanese products known in Italy, so that they can become excellent allies when preparing original and flavourful recipes. So in front of Paolo Marchi and master Haruo Ichikawa, Cristina Bowerman, Luigi Taglienti, Carlo Cracco, Moreno Cedroni and brothers Christian and Manuel Costardi presented their creations.
Cristina Bowerman chose to use shio–koji, a paste made with malted rice fermented with water and salt. After marinating in shio-koji, the scallop is cooked in an iron pan with a little duck fat. To finish the dish, some Brussels sprouts leaves, lentils, herb cream, lemon zest cream, blanched edamame and a boiling dashi stock.
The last ingredient we present is the Hoshi – Shiitake mushroom, which has a unique texture and is dried to concentrate its salty flavour and vitamin D2 content.
Yoshiaki Takazawa, a great Japanese chef on the Auditorium stage
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose