A Culinary Journey Through Fukushima: The Premium Dinner Event Experience

On July 17, an extraordinary culinary event took place at the DRAWING HOUSE OF HIBIYA in Tokyo, showcasing the rich gastronomical heritage of Fukushima Prefecture. Named the 'Premium Dinner', this event aimed to immerse 50 food enthusiasts in the delightful offerings of Fukushima, featuring dishes crafted by talented chefs. The event was organized by Fukushima Prefecture and operated by President Co., Ltd.

The culinary talent was represented by the 'Fukushima Support Chefs', a group of chefs and culinary researchers dedicated to promoting Fukushima's local produce. Among the 200 registered chefs, three prominent figures stood out: Tatsuya Watanabe from 'Oishimono-ya Watanabe' in Iwaki City, Tomoki Kato from 'Catoe' located in Koriyama City, and Ryosuke Sugamata from the patisserie 'Ryoura' in Setagaya, Tokyo.

Each dish was expertly paired with some of Fukushima's finest alcoholic beverages. Known for producing the highest number of gold medal-winning sakes at the National New Sake Appraisal, Fukushima also boasts unique craft gins, all of which beautifully complemented the meal.

Highlighted Dishes and Pairings

Each dish was a testament to the skill of these chefs and the quality of Fukushima’s ingredients:
1. Koriiyama Uneme Beef Consommé
- Dish: A delicate beef consommé showcasing the A4 grade Uneme beef, known for its tenderness.
- Pairing: Enjoyed with Hiraki Tokubetsu Junmai sake from Aizubakuhoncho, known for its clean taste and ample umami, enhancing the beef’s flavor.

2. Tartare of Dry-Aged Beef from Iitate Village
- Dish: Prepared by Chef Kato, this dish featured tender slices of dry-aged beef from the mountainous regions, enhanced with a special citrus-infused spice blend.
- Pairing: Served with a refreshing craft gin soda from Naturadistill’s distillation facility, focusing on the natural essence of the ingredients.

3. Steamed Seabass from Soma Haraguma Fishing Port
- Dish: Fresh seabass, steamed to perfection and accompanied by summer vegetables from a local farm.
- Pairing: Paired with Kaoru Yamazaki sake, with balanced acidity that complemented the sweetness of the seabass dish.

4. Medium-Rare Iwaki Lobster
- Dish: The Iwaki lobster was prepared to exquisite medium-rare perfection.
- Pairing: This dish was coupled with Hirotagawa Tokubetsu Junmai sake, which enhanced the richness of the lobster.

5. Sushi and Onigiri
- Dish: Sushi made with fresh 'Mehikari' and onigiri featuring uni and hokkigai (surf clam).
- Pairing: The final touches of these dishes were rounded off with the exquisite Hirotagawa Tokubetsu Junmai sake, enhancing their flavors.

6. Desserts
- Peach Compote from Edanami Farm: Chef Sugamata wowed guests with a warm peach compote, completed with creamy milk gelato.
- Blueberry Macarons and Financier: Presented with blueberries from Miura Farm and rare apricots from Kunimi Town, exuding the essence and sweetness of the fruits.

During the event, local producers from Fukushima, such as vegetable farmer Tomoya Suzuki and peach farmer Takahiro Edanami, mingled with guests. The dinner not only celebrated food but also aimed to raise awareness about the agricultural richness of Fukushima.'

Looking ahead, this premium dinner will be followed by a series of culinary tours through Fukushima, allowing participants to experience the region's food and drink firsthand. Scheduled events will take participants to various locations, including:

- Koriyama on September 15: Engage in harvesting local vegetables while learning about the culinary arts from accomplished chefs.
- Soma on September 28: Witness net fishing in scenic areas followed by dining on a local culinary offering.
- Kitakata on November 2: Discover the sake brewing process at a local sake brewery, culminating in another delightful meal.

Reservations for these unique culinary experiences can be made through designated event websites listed for each location.