ドバイのKIGOでヘッドシェフを務める谷川明憲シェフは、日本国内の厨房から国際舞台へのキャリアを語る。長年の経験を基に家庭料理のヒントを披露し、伝統的な味わいを守る難しさを明かす。また、牛肉か鶏肉を使った煮込み豆腐の肉豆腐のレシピも公開する。
日本・福岡生まれの谷川明憲は、大阪で割烹シェフとしてキャリアをスタートさせた。客がカウンターで料理の様子を観察するスタイルだ。その後、福岡に戻って家族経営のレストランを切り盛りし、13年以上にわたり会席シェフとして、多品目の季節ごとの会席料理を専門とした。続いてアメリカ・インディアナ州で5年間、会席レストランのヘッドシェフを務め、洗練された日本スタイルを世界の美食家向けに適応させた。
Production of fish paste products like chikuwa, kamaboko, and hanpen is starting to rebound in Japan after decades of declines due to lower demand. According to the fisheries ministry, output fell by more than half from three decades ago to roughly 408,000 tons in 2024. The industry aims to market these products as healthy and high in protein to drive rising consumption.
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An underwater restaurant in the Yobuko district of Karatsu, Saga Prefecture, known for Yobuko squid, will receive a new vessel as early as this summer to continue operations. Opened in 1983 as Japan's only underwater eatery, it features the signature dish 'ika shumai,' or steamed squid dumplings. President Junko Ota notes that the facility has endured thanks to customer support and aims to evolve as a local symbol.
In Fukui City, 63-year-old former pharmacist Naoki Ejima has successfully grown bananas in a snowy environment, expecting an annual harvest of 20,000 fruits. Starting agricultural studies in 2021, he overcame challenges to achieve what was deemed impossible using greenhouses. His Echizen Bananas have gained popularity as souvenirs.
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In Shika, Ishikawa Prefecture, an 82-year-old man and his 83-year-old wife are resuming production of their colorful bite-size rice crackers, crediting local customer support for enabling them to continue after the Noto Peninsula Earthquake two years ago. The couple, Kunio and Fusako Shirayama, are preparing the treats known as Noto Shika Arare. Shipments are set to begin from mid-March.