Connect the world's food with dried fish! Thai's leading chefs learn secret techniques at Sasse Maeda Fish Shop in Yaizu

A Thai Michelin chef went to Japan’s famous Sasue Maeda fish shop for training on fish preparation!Michelin chefs from all over Japan buy fish from this fish shop.

Maeda’s traditional technique is wonderful. Many chefs have learned the technique of tightening the nerves of the fish to keep it fresh, and sprinkling salt on the fish to release excess water and aggregate the umami.

Do you know a hotel called "Daradevi Chiang Mai" in Chiang Mai, the ancient city of Chiang Mai, also known as the "Rose of the North" in northern Thailand? It was built on the concept of "urban development" during the former Runner Dynasty.、The walled city (collection of villages) is reproduced splendidly.、The total area of the estate、On a vast site of 60 acres(approximately 242,820 square meters)、Easy-to-understand, compare and、It was a luxury resort hotel of a grand scale inspired by a royal temple boasting a size of about 5 Tokyo Domes。However, due to the effects of Corona's past, the curtain was closed while being missed in November 2020.。It was a very impressive hotel and one of the hotels I wanted to come back to, so I'm not very sorry.。I would like Yoshiji Hoshino of Hoshino Resorts to rebuild!

Now、5Two years ago, I researched the local area to cover various sightseeing spots, mainly hotels in Chiang Mai, but I heard information about restaurants that I was very careful about.。

If you have been to Chiang Mai, you know, but speaking of gourmet, local Thai B-class dishes such as Khao Soi and Gann are famous.、Most tourists come to various restaurants and stalls to find this.。You can't image it first in Chiang Mai.、A restaurant serving modern fusion cuisine is located in the suburbs, a little away from the Royal Palace area.。

It was "Cuisine de Garden Jiangmai" introduced this time that I was able to visit with a local guide who was able to visit with little information。

2011Chef Joseph Lee, who opened this restaurant in 2008, won the "Makro HoReCa 2013" by attracting attention for the Thai version of "Tetsuto of Cooking" in Japan.、He has won numerous competitions.。

Chef Joseph Lee actively introduces the latest recipes and more、We have served original fusion cuisine in Chiang Mai。

2011Even though it has been a region called Chiang Mai since 2000、Create a stylish and modern space、It's a real surprise that we were serving such advanced food.。

In 2017, while steadily accumulating achievements in Chiang Mai, we opened a sister store, Cuisine de Garden Bkk, in Bangkok and it is also listed in the Michelin Guide.。

When I interviewed Bangkok at the end of last year, I visited this restaurant.、In a wonderful space that incorporates elements that make you feel nature even in the modern、The cuisine served attracts locals with its original fusion cuisine, just like the main restaurant in Chiang Mai.。

Chef Joseph Lee is a very studious person who has deepened his knowledge not only about cooking methods but also about ingredients.。In the mountainous area called Chiang Mai、Difficulty in providing stable and fresh fish、We were looking for a way to provide fresher fish.、I find out that a fishmonger in a Japan has a hint of it.。That was the craftsmanship cultivated by Mr. Naoki Maeda, the fifth generation of the fish shop "Sasue Maeda Fish Store" in Yaizu City, Shizuoka Prefecture, which is attracting attention from the world.。Mr. Maeda is a fish professional who has received tremendous support from top Michelin-class chefs in Japan.。The other day I introduced Reminiscence in Nagoya – Chef Masaki Kuzuhara of Reminisense also buys fish from here。

2019In September of this year, Chef Joseph Lee will come to Japan for four days to train with Mr. Maeda with Thai celebrities.。One of their purposes was to actually see "dehydration", a technique that only Mr. Maeda can do, in front of their eyes.。More than just judging fish、Amplify the umami according to the dish、Change the texture、Furthermore, by learning the processing, preservation, and cooking processes here, focusing on the ultimate tailoring that does not lose its freshness even after nearly a week, and sharing those techniques and information with local fishermen and markets, etc.、They thought they could create an environment where restaurants in various areas of Thailand could be provided with fresh fish.。In Thailand, basically only dead fish are distributed in the market.、There are not many opportunities to eat raw fish except at high-class sushi restaurants that are flown in from overseas.。Sushi has become established for a long time, and the culture of eating raw fish is taking root in some areas.、It seems that many people still feel reluctant to eat raw fish.。

Considering such a local environment、Mr. Maeda wants to pass on the traditional "dried fish" of Sasue that has been passed down from generation to generation from his grandfather to Thai chefs.。It seems that this was the first time that I had never taught anyone how to make dried fish before.。Using local fish、As long as you have salt and water, you can use dried fish that are dried in the sun to enhance the flavor and are completed according to the climate of the land.、Thinking that he could increase the variety of fish dishes, Maeda decided to teach him how to make dried fish.。

First of all, we went to the market and started by connoisseuring fish.、We will experience the head of sardines used for dried fish。

Mr. Maeda told them about his experience of silently picking sardines for a year and made them feel its importance firsthand.。In addition, I will carefully explain that by opening the hand, it is possible to remove small bones that cannot be removed with a kitchen knife cleanly.。

And we will generously teach you how to make brine, which is the most important thing in making dried fish.。Finally, cover with soy sauce and sprinkle with sesame seeds.、Dry in the sun to complete。

The chefs who actually experienced making dried fish were taught the difficult dehydration and nerve tightening on the last day.、I struggled but worked hard to master the technique.。

4The day's training went by in a blink of an eye.、Through this training, Mr. Maeda had something he really wanted to convey to Thai chefs.。

That true deliciousness is not technology.。
Without people's enthusiasm, everything would be ruined.。
If you have that feeling even in a different place, through what you learned from this experience、It should be able to please many people.。
That's why I wanted to tell them that the most important thing is people.。

The participating chefs understood Mr. Maeda's thoughts、After returning to Japan, we review many times and share information with the participating chefs so that we can provide dishes that make use of the skills acquired at each restaurant.。
Chef Joe (Napol Jantraget) of 80/20bkk, who has received one Michelin star in Bangkok and is attracting attention, also participated in this training Japan and made original dried fish by substituting dried fish pickled in soy sauce with Thai nam pla.、Nerve tightening and dehydration are also challenged、今まで提供していなかった新しい料理を提供しています。

またチェンマイのBlackitch Artisan KitchenオーナーシェフのBlack Hatenaはバンコクで魚を使った料理イベントを開催し、脱水したヒラメの刺身や、バターフィッシュの干物を混ぜた炊き込みご飯などを提供し現地の方から大きな反響を得ていました。

On the other hand、Cuisine de GardenのJoseph Leeシェフは積極的にコースに魚を取り入れており、Carefully selected fish caught in Thailand are dehydrated and matured to use sashimi with high potential in one of the dishes.。Also、We are also working on the problem of food loss to create a sustainable society.、魚のあらなどはすべて出汁として使用することで廃棄物を少なくする努力をされています。コロナが終息してタイへ自由に渡航できるようになったら彼らのレストランへ足を運んで前田さんから受け継いだ「想い」を現地で体感してきたいと思います。Many of Osamu's photos were sent to Ittichai Benjathanasombat, who participated with us! Thank you!

Sasue Maeda Fish Shop
〒425-0036 Shizuoka Prefecture, Yaizu City, Nishiogawa 4-15-7
TEL 054-626-0003
https://sasue-maeda.com/

Cuisine de Garden
99 Moo 11, Nongkwaii, Hang Dong, Chiang Mai 50230,Thailand
TEL：+66 53 441 599
Hours of operation：18:00To 22:00
Closed on Mondays：Monday
https://www.facebook.com/cuisinedegarden