Descriptions:
A Chinese chef from Sendai became the first in Miyagi Prefecture to win the Silver Award at the Culinary Masters competition, a national award given to chefs who have contributed to the spread of culinary culture. The decisive factor in winning the award was “local production for local consumption.” We create our menu using ingredients from Miyagi. Chef Yoji Kuromori: “This is Kuromori’s signature dish. We believe this is a restaurant for people who come to Miyagi and want to eat shark fin, so we can’t miss this dish.” Announcer Nana Iida: “This is a dish. it’s also chewy. You can feel it, but it’s also soft, so when you chew it, it just falls apart in your mouth.” Chef Yoji Kuromori: “In Miyagi Prefecture, where Kesennuma is located, I decided that shark fin must taste better than anywhere else, and when it comes to shark fin dishes, it has no equal in the world. I’m sure there is no such thing. I think that’s the point of Kuromori being in Miyagi.” Kuromori is a Chinese restaurant located in Mukoyama, Taihaku Ward. Chef-owner Yoji Kuromori won a bronze award in the 2018 Culinary Masters, a national award recognizing chefs who have contributed to the transmission of food culture. And this year it was announced that he would receive the Silver Award. Kuromori is the first chef from Miyagi Prefecture to receive this award. Particular praise was given to the development of the menu, which used local ingredients. Chef Yoji Kuromori: “After winning the bronze medal, I continued to communicate with manufacturers and was able to create a product from Miyagi Prefecture that was more productive. It’s all about that, so it’s not just an award for me alone.” On Sunday, Mr. Kuromori visited a farm in the city of Sendai. We grow lettuce and Chinese vegetables. Chef Yoji Kuromori: “I don’t go anywhere every day. I go to some places once a month, once every six months, and to some once a week. A chef alone cannot cook a meal. we can only use food if we have someone to make it for us. Otherwise, we will not be able to provide it to our clients, so we need to find as many reliable partners as possible,” these are the thoughts of Mr. Kuromori. also passed it on to the producers. Katsuo Shibasaki from Shibasaki Farm: “We realized that the chef is a very meticulous cook and pays close attention to detail, so we decided that we would do our best to match that and Mr. Kuromori. often goes to market directly from the farm. Minnano direct market manager Naomi Murakami: “They come once or twice a week. The (other) chefs are pretty quiet and don’t talk about anything except that they don’t buy anything there that isn’t worth it. A lot of people don’t feed me, so I think it’s great to have a relationship where we can talk to each other.” “We would like to introduce more Kuromori dishes produced and consumed locally. Chef Yoji Kuromori: “I made radish mochi because I wanted radishes to taste better than radishes.” Announcer Nana Iida: “It’s crispy on the outside and the radish on the inside is melty and delicious.” Chef Yoji Kuromori: “From Miyagi. This dim sum is prepared only when the radishes are very tasty. It uses everything that comes from Miyagi Prefecture, including the rice flour used to harden it. Next up is the char siu, made with pork from Saito Farm in Kakuda Town. Nana Iida Announcer: “The outside of the meat is crispy, but the inside of the meat is very moist.” Chef Yoji Kuromori: “We cook Miyagi pork from start to finish using charcoal from Miyagi Prefecture.” Vegetables. Not only ingredients such as vegetables and meats, but also seasonings and charcoal are produced in Miyagi Prefecture and produced locally for local consumption. In fact, Mr. Kuromori was born in Kanagawa Prefecture and grew up in Hokkaido. The Great East Japan Earthquake prompted us to open a store in Miyagi, a city we had nothing to do with. Chef Yoji Kuromori: “As a chef, I have long known that Miyagi has a lot of Chinese ingredients, so I thought there was something I could do to help me recover from my position as a chef. Over the years, he developed his skills mainly in famous restaurants in Tokyo. Mr. Kuromori moved to Miyagi Prefecture in 2011 when the earthquake struck. After working as a chef in a restaurant in the prefecture for some time, I opened Raku, Food, Health and Beauty – KUROMORI in 2014. From oysters, scallops, shark fin to aromatic vegetables such as garlic and green onions, he says he felt that “Miyagi is the place for Chinese food,” but it was a series of difficulties at first. Chef Yoji Kuromori: “Because it happened right after the earthquake, none of the producers wanted to work with us. We started by buying the ingredients ourselves and gradually Mr. Kuromori gradually created dishes that used Miyagi ingredients. Chef Yoji Kuromori: “First of all, I want people to feel how excited they are to be able to eat so much food at Miyagi. When customers from Miyagi come, they rediscover that their hometown actually has such good food. I want to give feedback to people who prepared the ingredients for a meal that made them happy. That’s what makes every day so fun.” “I use my skills every day with passion in my heart.