Thai people are becoming more exposed to food from all around the world. But there’s one type of foreign cuisine that seems to be more popular than the rest. Everywhere you look these days, you can find a Japanese restaurant. So what is it about Japanese food that makes it so special?
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Suwitcha Chaiyong
Thai people are becoming more exposed to food from all around the world. But there’s one type of foreign cuisine that seems to be more popular than the rest. Everywhere you look these days, you can find a Japanese restaurant. So what is it about Japanese food that makes it so special?
To find out, the TV show Washoku Chishin: Japanese Secret Cooking Techniques took three Thai chefs to Japan. They went to the cities of Beppu and Hakata in the southern island of Kyushu to study seven authentic cookery methods from legendary Japanese chefs. Each technique will be presented in a different episode.
S Weekly spoke to one of the chefs, Patcharaporn Piamchoochart (Dew), a specialist in fusion cuisine, who told us of her experiences in Japan.
What did you think of Beppu?
Dew: It was my first time in Japan, so it was a special experience. When I travelled around the city, I noticed that there was steam everywhere. At first I didn’t realise what it was. I thought it might be from the factories. But actually, the steam comes from the hot springs that Beppu is famous for.
Can you tell us about how they steam food in Beppu?
Dew: Their steaming method is unique. The food is steamed under high pressure in a hot spring. Minerals in the spring flavour the food so there’s no need to add any seasoning. The owner and chef at Sariewoji restaurant let me sample some dishes prepared this way. I had corn, shrimp and shellfish. They had a natural sweetness.
Is it true that you tried pufferfish sashimi in Hakata?
Dew: Yes. Chef Yusukae Sekushi sliced every piece so thin that you could see through it. I could see the pattern of the plate through the flesh. It was very impressive. But even though the slices were thin, they were very firm. He told me that pufferfish must be prepared at least 24 hours before serving, in order to bring out its flavour as much as possible.
What is their technique for making sashimi?
Dew: It’s all about how they cut the fish. The chef used a special kind of knife called a single-bevel. He cut a piece of fish in different ways. And they were all delicious in different ways. Sashimi must be left in a special box under controlled temperatures for a few hours before serving. And it should be dried.
How do they eat sashimi with wasabi?
Dew: It depends on personal taste. But generally, they don’t mix wasabi in with the soy sauce. They dip the sashimi in soy sauce first and then add a bit of wasabi. The wasabi shouldn’t overpower the taste of the fish.
What else impressed you during your time in Japan?
Dew: I really loved their street food. I tried fried ramen. While they’re frying the noodles they pour on some broth made with pork bones. It really adds to the flavour. I queued up for an hour to try some of the most famous ramen. It was worth the wait.
Did you go sightseeing?
Dew: We didn’t have much time for sightseeing because we were learning about food. But I did experience a sand bath in Beppu. I lay in warm sand for 30 minutes. It was very relaxing.
Will you be able to use any of these techniques in your kitchen?
Dew: We don’t have hot springs here, so we can’t use the Beppu steaming technique. But I’ve adopted the sashimi preparation technique for my squid in sour sauce. It makes it easier to chew.
Why should viewers check out Washoku Chishin: Japanese Secret Cooking Techniques?
Dew: The programme takes you to places that you’ve never been before. Each episode presents a different Japanese cooking method that you can try yourself at home. And we also share some Thai cooking techniques with the Japanese chefs. We all have different personalities so we all bring something different to the show. There’s something for everybody to enjoy.
