Zero waste may have been conceived by their ancestors but it is still at the forefront of the minds of Osaka’s young chefs. Chef Takato Kitano, who bought his first cooking knives in the streets of Sakai, uses this no-waste philosophy in his own kitchen at The St Regis Osaka. When he prepares the eel for the Teppanyaki Wajo restaurant, he cooks it in the same way locals have done for decades.
He follows the nose-to-tail dining rule and, while chefs in Tokyo might remove the head of the fish, Kitano cooks it with the head on – later to be boiled in a hot pot with tofu, grilled and served as a snack, or used to enhance the flavour of eel sauce – meaning nothing goes to waste. “Keeping the head on, and grilling it without steaming, brings out a beautifully aromatic flavour and a distinctive texture,” says Kitano. “There is also a cultural belief in Kansai that fish are best served whole, with both head and tail intact.”
Chef Takato Kitano at The St Regis Osaka
The St Regis Osaka
The St Regis Osaka
“Personally, I believe that leaving food uneaten can be seen as showing less appreciation toward the chef, the ingredients, and the spirit of sustainability, and should be avoided whenever possible.”
Kitano says that while a guest can’t control the size of an a la carte dish, when it comes to a buffet they can choose their portions thoughtfully and enjoy food responsibly. “Ultimately, I believe guests have the power to make conscious choices. Behind every dish lies the story of those who prepared it and those who nurtured its ingredients,” he adds.
One restaurateur in Osaka has even become famous for making customers think twice before they order. Kudo-san, the owner of Ramen Kudo in Suita City, Osaka, will take a 10,000 yen ($65) deposit that he holds until the customer has finished their meal. The customer might see it as a challenge, but if there is any waste, he keeps the money.
Kudo-san wanted to curb the number of people ordering supersized bowls solely to get an image for their social media posts. In a recent YouTube video, Kudo-san says that by taking a deposit every time a customer orders a large ramen dish, he knows he is turning a regular meal into a fun night out and giving customers a thrill. Customers film him as he attaches their 10,000 yen to the fridge. “The customers enjoy it and understand the system. In the end I think it was a good idea to do it,” says Kudo-san in the interview with @UdonSobaKansai.
AloJapan.com