Renowned Japanese chef Kazuhiro Matshuishi (Photo: VNA) Presenting eel and bronze featherback fish treating skills, renowned Japanesechef Kazuhiro Matshuishi hopes that with sound techniques which help providecustomers with safe and tasty dishes, he can give a fresh air to the Vietnamesegastronomy.
He also introduced his fish freezing method, which helps freeze fish withoutdamaging the tissue structure.
The 53 year-old chef, who has 34 years of experience in culinary industry, saidhe wants to enhance cooperation with the Vietnamese side to popuarlise thefreezing method in the country, while oganising training courses on fish treatingskills for Vietnamese chefs, enabling them to prepare high-quality and safedishes.
Bronze featherback fish is a key agricultural product of Hau Giang, which isnow home to the largest area of the fish in the country with nearly 100hectares. It is striving to increase the farming area to more than 150 hectaresin 2025./.
VNA
