Cooking Dish example of the Kumano catfish utilized
Cuisine
The examples of the taste of « UMAMI » the dish material using “Kumano catfish”
“Japanese food”
As for the cooking which is simple, and kept taste of « UMANI » the material of the “Japanese food” utilized the material of the Kumano catfish alive, the Japanese food is classic. You can enjoy a texture and the taste that are new in what use for dishes such as sushi, tempura, deep-fried, and the kabayaki.
Catfishs are well introduced by the replacement including an eel and the sea bream, but “the Kumano catfishs” are different. As we breed the Kumano catfish of the thorough quality of the pure water, with the breeding management carefully, so that its delicious taste is condensed.
Kumano catfish “kabayaki”
Kumano catfish “sushi”
Kumano catfish “sashimi”
Kumano catfish “fried, tempura”
Kumano catfish boiled and boiled or Kumano catfish with Japanese “boiled and seasoned Kumano catfish hot pot
Kumano catfish “boiled in pan”
French Cooking
French
Collaboration in festival of Kumano catfish and french cuisine
The catfish is generally used widely abroad. For this time,It is a famous french chef in bistro mirabelle of Mr.F.GOGUE : Three articles of French food using the Kumano catfish which Mr.F.GOGUE had for the first time created 3 different French dishes.
Following cooking dish names
Taretare of the Kumano catfish (the cold raw sliced )
Lentil beans and vegetables adding paprika source
Kumano catfish and Terrine de saumon
Potato and the parsley with Omar Rapeo sauce
The Kumano catfish, and oven firing cheese crunch-crunch
Flavor parsley and a risotto scallop in style provencal and the tomato source of the mussel
Kumano catfish and Terrine de saumon
Following cooking dish names Tartare of the Kumano catfish (the cold raw sliced )
Lentil beans and vegetables adding paprika source
The Kumano catfish, and oven firing cheese crunch-crunch
Flavor parsley and a risotto scallop in provencal style with the tomato source of the mussel
Kumano catfish and Terrine de saumon
Potato and the parsley with Omar Rapeo sauce
Following cooking dish names Tartare of the Kumano catfish (the cold raw sliced )
Lentil beans and vegetables adding paprika source
The Kumano catfish, and oven firing cheese crunch-crunch
Flavor parsley and a risotto scallop in provencal style with the tomato source of the mussel
Kumano catfish and Terrine de saumon
Mr.Fabrice GOGUÉ
Restaurant Bistro Mirabelle