Taste of Oishii

March 17, 2009

by Veronica Chan

Having spent a full two days at the International Boston Seafood Show, engorging myself with perhaps one too many raw oysters and smoked salmon samples, my seafood pilgrimage concluded with the Taste of Oishii event sponsored by the Japanese Ministry of Agriculture, Forestry and Fisheries. Hosted at the Westin Hotel adjacent to the Boston Convention Center, the tasting featured ten leading Japanese seafood producers whose products are poised to lead the newest Japanese gastronomic trends in the United States.

A brief introduction by Harvard Professor Theodore C. Bestor, Professor of Anthopology and Japanese Studies, highlighted the history of Japanese cuisine and culinary practices and its deep roots in Japanese tradition, while also emphasizing new contemporary applications of Japanese ingredients beyond solely traditional Japanese cuisine.

Taste of Oishii

taste of oishii 2

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