Takuya Hikita, a former auctioneer at Tsukiji Market and current CEO of TSUKIJI FISH MARKET Inc., gave a passionate talk about fish at "Edomae in Spring," which was co-hosted by the Japan-Canada Chamber of Commerce and Industry and JETAABC (JETA Alumni Association, BC and Yukon Territory).
The event, attended by about 20 food enthusiasts, featured a presentation on the daily life of a Tsukiji fish auctioneer, how they select fish, and techniques for bleeding fish to ensure delicious results. The event culminated in a tasting of marinated mackerel and conger eel, seared and sliced right before the eyes by professionals. Later, winners of a raffle received sashimi soy sauce from Wakayama Prefecture.
The JCCOC-JETAABC* co-hosting event, “Edomae in Spring”, was held successfully on March 13th welcoming enthusiastic and hungry 20 guests. Having peeked a daily life of a fish auctioneer at the prestigious Tsukiji market, participants learned what decided the Edomae quality of fish.
The most interactive part of the event was the tasting of slices of shime-saba (mackerel marinated in vinegar) and anago (conger eel marinated and cooked in a sweet soy sauce) with the presenter's preparation tips performed right in front of gourmets in Vancouver. After the event, a bottle of sashimi shoyu from Wakayama Prefecture was sent to a winner as a door prize.
*JETAABC is the British Columbia / Yukon chapter of JETAA-International, the alumni association for participants of the Japan Exchange and Teaching Programme.
Event photo gallery
