Sharing Kyushu’s Allures WITH THE WORLD!
International co-production program has been launched.
Fukuyama Goh, who is the Chef at “Goh” which won one of Asia’s 50 Best Restaurants travels around Kyushu to learn more about Kyushu, this time in particular in Kitakyushu, Fukuoka.
＃Goh ＃GohGan ＃Asias50Best
Enjoying the ultimate in food and nature in Japan’s Fukuoka and Saga prefectures goon’s Gourmet road trip part one of this three-part series is the kak kushu area in Fukuoka Prefecture throughout the series we’ll be traveling with mellin starred Chef go fukuyama in search of the ultimate ingredients Chef go travels all over cuu in his mobile Kitchen a food specialist native to kushu ISA Amano will be showing us around in search of ingredients the two of them first head out to the Sea what they found was Abalone larger than the palm of your hand we then visit a very special wine grape vineyard which aims to meet Global
Standards we’ll also get to try out an activity popular in Japan known as glamping at the end of the day Chef go will prepare a creative dish as a specialist in French cuisine go fukiyama has received the honor of a Michelin star he is also the only Chef
In kushu to be nominated for Asia’s 50 best restaurants a total of five times with a generous personality he’s known in his hometown as the son of Nishi nakasu he has relationships with many of the other well-known chefs and often hosts special events and parts together with Asia’s 50 best restaurant
Four-time winner gagan Anand a close friend of Chef go they plan to open a Joint restaurant called Goan in fuka City gagan Anand a star on the world stage has made Chef go the object of attention in the world of Foodies today Chef go is heading to kushu in Northern kushu the second
Largest city area in fukoka prefecture with a population of over 900,000 kushu is rich in history and culture hosting many traditional events it’s well known as a center of Industry as well as an area equally rich in agriculture and Fisheries to meet up with our guide we
Head out to sea after a 30-minute boat ride we arrived on the small island of noima a friend of Chef go Isa Amano runs 10 Sushi this sushi shop in kushu is one of the most famous in Japan and is frequented by many bigname stars from around the world Chef amano’s special
Specialy is this squid nigiri this work of art is made by slicing squid into waves placing sea urchin on top and sprinkling it with flying fish row thanks to his intimate knowledge of kakusu nearly all of the ingredients he uses are found locally The two set out to gather Abalone they head to a reef 10 minutes away from the Port Masaru yoha a veteran fisherman with 30 years of experience he is a self-taught fisherman who has honed his skills a well-known master of his trade and trusted by top chefs he is especially rened for his process to keep Spanish mackerel fresh known as onboard blood clamping which took nearly 10 years to
Develop truly a legendary fisherman of Aoshima Masaru is also a master free diver for masu begins his first dive he’s caught a sea urchin once again masu Dives looking for Abalone here the depth is around 7 m but depending on the location masatu will dive as deep as 15 M Abalone are found on the underside of
The reef he’ll reposition his body to remove it using a tool before returning to the surface [Laughter] oh wow [Laughter] Abalone from Aima is a top quality product that is sought after by buyers from all over Japan as soon as Masaru posts his catch on social social media it immediately sells Out Abalone and sea urchin grow large on reefs with lots of seaweed Mas knows where that seaweed grows that feeds the Abalone and sea urchin his deep knowledge of the reefs around the island is quite amazing this particular sea urchin was a little small but the taste was immaculate Having obtained these top quality ingredients from AOS Shima Chef go and Company are back in his mobile kitchen to continue the Journey in kushu there is a small wine grape Vineyard which began operating in 2013 we decided to pay this local Winery a Visit quo fuj inherited his family farm when he was only 20 and decided to take on the challenge of making wine however kaku’s plentiful rainfall is not suitable for grap growing so it’s necessary to create the needed environment Chef go is curious to learn all about how the grapes are grown by the
Smallscale wine maker spee Spee for because it’s a small Vineyard the harvesting is all done by hand with a machine grapes can often be damaged and unripe grapes will be picked as well but here harvesting is done one by one with love and Care at the winery we were shown the fermentation process For the grapes are not immediately put into the squeezer but rather are allowed to sit for several days as the grapes are left to rest the Skins deteriorate and the juice is released giving the wine a deeper Flavor fermentation releases carbon dioxide gas which can dry out the fruit so it’s necessary to stir the surface ever so gently this process is repeated for several days we were invited to taste the wine in its current State while aiming to meet Global standards this Winery produces about 3,000 bottles each year continuing to improve year after year the wine is becoming more and more highly evaluated def defitely a rare and valuable Wine as Chef go visits various places in C he encounters the ultimate ingredients and prepares creative dishes in the best locations gan’s Gourmet road trip next we head to hiai in the southern part of kushu where the scenery is magnificent both a natural monument and a national park and one of the three
Major carss in Japan the SSU or thousand Buddha Limestone cave is a designated Monument created over millions of years by rainwater from the kst plateau extending over 900 M into the mountain side chef going company head to a glamping facility in the hiai countryside Park lamping is a portmanto
Of glamorous and camping it’s a new popular Resort style where you can enjoy the outdoors without bringing any camping gear located in a wide open space there are 12 GL clamping tents available each with air conditioning a refrigerator Wi-Fi and of course beds dinner and breakfast are also Included the glamping facilities offer a resort-like experience where you almost forget that you’re camping now then it’s time to get cooking in the mobile kitchen let’s see what we can make with the ingredients we’ve gathered let’s start the first step is the secret ingredient the Dashi or soup stock Chef
Amano uses kuk kelp and Bonito flakes Chef go uses the white wine from the winery to add flavor next to cut the onions and in a pan add olive oil butter and the chopped onion add rice and stir fry to start the rizoto the Abalone from aoshima is then rolled with a KOMU kelp used for the
Soup stock placed in a separate pot and flavored with white wine then in goes the Dashi or the soup Stock as to make sure it doesn’t burn Chef go stirs the risotto while keeping an eye on the steaming avalone he uses the broth for the risoto as well while tasting it 5 minutes later the Abalone is done steaming wrapped in KOMU kelp the Abalone gains a rich ocean flavor he
Removes the liver from the shell and slices it into small pieces in a pan the chef adds butter soup stock and a chopped liver from the Abalone to make a sauce plenty of sea urin from aoshima is added to complete the risoto how luxurious the finished risoto is placed
In the shell and topped with slices of Abalone fresh sea urchin with a Sprinkle of salt is also added and finally the Abalone liver sauce is placed on top to complete the dish how will Chef Go’s culinary Masterpiece be Received [Laughter] for This the sun begins to set for for never met her every time Touch by Lely lady never again I try to give it up but it’s running in my in my blood I Feel the Rush nearly every day I’m in love again be just friends we be just friends s