Wagyu knowledgeable and avid traveller, Chef Hisato Hamada, lets us in on his prime locations to go to in Japan past Tokyo.
Chef Hisato spent his childhood years in Sydney, from ages six to 10, so sees the harbour metropolis as the proper place to convey his ramen restaurant, Mashi No Mashi.
After a tasting of the well-known wagyu gyoza with black pepper vinegar, I used to be much more excited to style the ramen. I’m fortunate that is simply so near residence for us and I can’t wait to convey Jim right here quickly too.
Like many people, Chef Hisato likes to journey. However when 2020 put a halt to his Wagyumafia world tour, he was pressured to remain inside the borders of Japan.
His ardour for journey didn’t die although and in that point he began a neighborhood tour and visited over 150 cities throughout Japan. Alongside the way in which he made it his mission to help native producers by elevating consciousness and fundraising.
He particularly needed to help small and native sake and shoju producers.
Now that Japan is open once more after lengthy border closures, it’s time to start out taking a look at the place to go. So listed here are Chef Hisato’s favorite areas so as to add to your journey record.
The northernmost important island of Japan, Hokkaido is a novel area of Japan. It’s recognized for its unimaginable volcanic landscapes and affluent agricultural industries. It’s additionally a well-liked snowboarding space.
Hokkaido can also be well-known for its onsen and sauna, and Chef Hisato created a particular kettle-steamed hen, in collaboration with the prefecture, to symbolise the area and a dish designed to be eaten post-sauna.
Miyazaki Prefecture is on the south-eastern coast of Japan within the space of Kyushu. It’s famed for its shoreline, which runs for nearly 400km and is known as Hyuga-nada. This southern, subtropical area is also called ‘Hyuga no Kuni’ which implies ‘nation that faces the solar’.
Chef Hisato factors out that Miyazaki is understood for its beef and pure water, and for a particular ‘mountain caviar’.
This mountain caviar comes from Shiiba Village, which is situated in central Miyazaki. It’s one of many three most unexplored areas in Japan and options dramatic geological formations and delightful rice terraces.
Morioka is the capital of Iwate Prefecture, situated within the T?hoku area of Honshu. This remoted northerly area of Honshu is famed for its spring cherry blossoms, but it surely’s a specific native trade that Chef Hisato is enamoured with.
Nambu tekki are particular forged iron teapots which can be made on this area. There’s a 600-year historical past of this trade and these teapots are a vital a part of tea ceremonies.
The water from this area, mixed with the magnesium and calcium within the kettles, creates a novel style that Chef Hisato loves. He’s now sourcing this water to make his whisky highballs for his eating places.
You possibly can go to Chef Hisato’s exceptional restaurant Mashi No Mashi, which implies ‘eat increasingly’, on the Star’s restaurant precinct in Sydney. And while you do, ensure you strive the wagyu gyoza. They’re chewy and unctuous with a wealthy, umami-fuelled beef filling.
Hold a watch out for Chef Hisato whilst you’re there too. He’s typically round, plying his craft in his indefatigably humble manner.
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