JAPANESE ONSEN STYLE FOOD PRESENTATION

We recently held a presentation for a client based on Japanese onsen style spa food, small tapas style plates designed in the style of Japanese onsen food ranging from rice bowls ,ramen, negima yakitori ,mirin zuke cured fish, purin and castella cake. Using different cooking methods and styles including slow cooking ,cooking on a konro grill over charcoals ,seared and marinated fish dishes ,broths and cured and pickled condiments to complement the various dishes .

Using traditional flavours and cures to be as authentic as possible when designing dishes for a client with a specific concept is very important to us and we try to source products and ingredient's from traditional suppliers were ever possible here we have various Japanese vinegars a selection of miso's ,bonito ,soy's and mirin's and soy bean pastes .

Marinated chicken yakitori ready to be cooked over the konro grill ,making sure the coals are at the correct temperature is key to make sure we get the desired finish on the chicken . getting just enough char on the chicken whilst it remaining succulent and sealing in the flavour from the marinade.

Lamb belly marinated in molasses ,tamarind and black garlic ,with pomegranate and pear vinegar. finished on the konro grill brushed with the marinade as it cooks.

Mirin zuke marinated salmon belly ,pickled vegetables, the salmon is seared on the konro grill and served with the pickles and mirin zuke dressing .

All the ingredient's needed to make an overnight dashi mix we use this to balance the flavour of ramen broth and increase its depth of flavour .

Finished bowl of chicken ramen with soy cured egg , seaweed and a soba noodles, the broth is made with chicken stock base and we layer the flavours in the broth using the dashi mix and miso paste mirin and soy to create a balance rich broth with depth of flavour .

These are just a few of the dishes that we presented during the day as this is an ongoing project we will be be posting over the next few months as we take the project forward as well as the full kitchen build and the final menu design and tastings before what will be a very exciting launch .