メキシコのパンアメリカン大学にて鹿児島の養殖ブリと缶詰を使ったワークショップが開催されました。日本料理の特徴である素材の良さが、冷凍技術の進歩によってメキシコでも楽しめるようになりました。 旬の素材の美味しさはもちろんですが、保存食としても有用です。
BURI Workshop
On May 9, 2022, the School of Architecture of the Aguascalientes campus of the Universidad Panamericana held the long-awaited Buri Workshop, a cooking workshop in which the processes of making dishes based on a high-quality Japanese fish called buri, which in its gloval commercial presentation is called hamachi and comes from the Kagoshima prefecture in southern Japan.
The workshop was held in collaboration with the Food Busines Direction of Universidad Panamericana in Aguascalientes.
The workshop was led by Chef Anthony Gerard Gómez Florentino from the Philippines, assisted by Chef Tomás Calabrese from Argentina. During the workshop, chef Anthony Gerard commented on details related to the work processes to prepare fish and shellfish dishes to the students of the School of Architecture.
The School of Architecture is currently developing an establishment called dark kitchen, an adaptation that restaurants with face-to-face service had to make in the face of the pandemic. This new concept implies that the premises that cannot provide table service due to the health emergency now move to non-public premises where they adapt their kitchen to offer home delivery.
The project is under development within the subject of Architectural Composition II directed by Dr. César Ventura. This practical exercise helped the students to realize the needs of dark kitchen users in terms of equipment and space.
Originally, this workshop was proposed by Mr. Keita Kasahara of Future House Lab Japan, an institution in Tokyo with which the School of Architecture collaborates and who provided the hamachi fish shipped frozen from Japan.
The workshop had a demonstrative part in which the main chef explained the details of preparation for fish and seafood dishes to later move on to a practical part in which the participants prepared dishes based on the buri or hamachi yellowtail fish.
At the end of the practical part, the teams of participants had to “plate” their creations to achieve an appetizing presentation, as well as to explain what had been done for evaluation by the chef. The chef gave feedback to each team based on their results in terms of flavor and plate presentation.
The end of the event consisted of tasting the result in a time of camaraderie among the participants.
The workshop had the support and presence of Mr. Fumihito Yuasa from the Expo Japan Company and staff from the Toyo Foods Company in Aguascalientes, who evaluated the possibility of marketing hamashi in the Bajío region.
