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Japanese gastronomy at the Salón del Manga

Rice and chef Kazushige Ikinari, stars of this edition

31.10.17

The rice will star in the Japanese Gastronomy Workshops of the XXIII Salón del Manga de Barcelona, which, coordinated by Roger Ortuño from ComerJaponés.com, will allow to discover culinary techniques using different varieties and derived products such as the koji mushroom, the sakekasu (fermented rice lees) or the amazake (sweet sake without alcohol). And there will also be sake tastings, a Japanese drink par excellence, produced from the fermentation of rice. Kazushige Ikinari, chef of the emblematic restaurant Ikinariya, will attend as a representative of traditional cuisine.

Namely: throughout the world there are many varieties of rice, which can be classified into three basic types: Indica or long grain, Javanic or medium grain, and Japan or short grain. The Japonic type, in turn, can be subdivided between mochigome (glutinous) and uruchimai (non-glutinous). Among those of the uruchimai type, we find rice dishes to eat such as Akitakomachi, Hitomebore, Koshihikari, Yumenishiki ... and also more than a hundred that, due to their larger size, characteristics and greater water absorption, are suitable for the production of sake. The best known are Yamadanishiki, Gohyakumangoku, Koshitanrei, Kame no O, Hattannishiki, Dewasanzan, Miyamanishiki and Omachi.

  • Salon Manga Barcelona

     

    Well, to this ingredient, within the framework of the Salón del Manga, you will take advantage of salty dishes and sweet specialties such as mochi. The rice, at times, will come from the Delta del Ebro, and the sake, from this low ground and from the Pyrenees.

    The chefs Mario Torres and Gerard Ninot (Kaito) will fight in gastronomic duel reproducing some of the dishes with rice from the definitive menu of the famous manga Oishinbo. Agnesa Novitchi from the Niji workshop will teach mochis, typical of the New Year in Japan and with its own ceremony: the mochitsuki. The television chef Ladis Alcalà will prepare an oyster rice. Jeroni Castell, chef of Les Moles, with 1 Michelin star, will cook another with eel and artichokes that will later be tasted. Diego Laso of the Momiji restaurant will offer a review of the Japanese cuisine from the point of view of Valencian cuisine, through three recipes: Takikomi gohan with vegetables and duck from La Albufera, Nigiri sushi socarrat from red shrimp, and Shiroyaki eel rice cooked in the oven. And Bernat Guixer, from the R & D department of Celler de Can Roca, will present several products inspired by traditional Japanese cooking techniques: "sepionetas" with sake lees and black rice sauce; and tempeto obtained from fermented beans. Finally, we will taste your last creation, the bean sake from El Ganxet. Other workshops will focus on pickles, Japanese skewered frying and tonkatsu or battered pork.

  • Salon Manga Barcelona

    Eel rice from Momiji restaurant

  • Salon Manga Barcelona

    Oishimbo rice

  • Salon Manga Barcelona

    Mochis

  • Green tea Mochis

     

    In addition, there will be the presence of Kazushige Ikinari, in front of the restaurant with more than 300 years of Ikinariya history (he continues with a family legacy that goes back to thirteen generations), located in the city of Niigata and declared National Cultural Treasure of the Japan. With his assistant Takeshi Akiyama, he will prepare various kaiseki recipes.

  • Salon Manga Barcelona

    Kazushige Ikinari

     

    El programa:

    MIÉRCOLES 1 DE NOVIEMBRE

    10:30 Rondalla y baile del arroz.
    11:00 Taller de cocina con ostras del Delta del Ebro, con Ladis Alcalà (Mas de Prades).
    12:05 Kagami biraki. Ceremonia de apertura del barril de sake y brindis inaugural.
    12:30 Kushiage: la fritura japonesa en pincho, con Atsushi Takata (Homo Sibaris Izakaya).
    14:00 Taller de encurtidos tsukemono, a cargo de Atsushi Miyazaki (Can Nick).
    16:00 La aplicación del sakekasu y el amazake en la cocina salada (I), a cargo de Mario Torres, Yasuhiro Hisa y Gerard Ninot (Kaito).
    17:30 La aplicación del sakekasu y el amazake en la cocina salada (II), a cargo de Mario Torres, Yasuhiro Hisa y Gerard Ninot (Kaito).

    JUEVES 2 DE NOVIEMBRE

    11:00 Demostración de cocina del Delta del Ebro (plato de arroz con anguila y alcachofas), a cargo de Jeroni Castell, chef del restaurante Les Moles.
    12:30 Kaiseki: cocina tradicional desde Niigata, Kazushige Ikinari y Takeshi Akiyama (Ikinariya).
    16:00 Postres elaborados con amazake y sakekasu (I), a cargo de Yasuhiro Hisa, Mario Torres y Gerard Ninot (Kaito).
    17:30 Postres elaborados con amazake y sakekasu (II), a cargo de Yasuhiro Hisa, Mario Torres y Gerard Ninot (Kaito).

    VIERNES 3 DE NOVIEMBRE

    11:00 Taller de mochis de mil y un sabores, con Agnesa Novitchi (Niji).
    12:30 Kaiseki: cocina tradicional desde Niigata, Kazushige Ikinari y Takeshi Akiyama (Ikinariya).
    16:00 Oishinbo: showcooking de un menú degustación en vivo. Entrantes y Primeros, a cargo de Mario Torres, Gerard Ninot (Kaito) y Sergi Ortiz (Antic Forn).
    17:30 Oishinbo: showcooking de un menú degustación en vivo. Principales y Postres, a cargo de Mario Torres, Gerard Ninot (Kaito) y Sergi Ortiz (Antic Forn).

    SÁBADO 4 DE NOVIEMBRE

    10:30 Taller de sushi con arroz del Delta del Ebro, con Margaret Morelló (Sushi MC).
    11:45     El sake mediterráneo producido en el Delta del Ebre, con Meritxell Jardí y Humbert Conti (Kenshô).
    13:15 Cocina “japo” con toques de autor, a cargo de Pablo Panozzo y Leo Hergen (Hapo).
    15:30     Kaiseki: cocina tradicional desde Niigata, Kazushige Ikinari y Takeshi Akiyama (Ikinariya).
    17:30 Duelo arrocero Oishinbo, con Mario Torres y Gerard Ninot (Kaito).

    DOMINGO 5 DE NOVIEMBRE

    11:00 Cocina japonesa de influencia brasileña, con Marcio Fernandes (Nakashita).
    12:15 Interpretación valenciana de la cocina japonesa, con Diego Laso (Momiji).
    13:45     Degustación de auténtico té japonés para acompañar la comida, con Jean-Jacques Fredj (Umaicha).
    15:30 Taller de tonkatsu, a cargo de Atsushi Miyazaki (Can Nick).
    17:00 ¿Sake de alubias? Buscando los límites de la I+D gastronómica, a cargo de Bernat Guixer (Celler de Can Roca).
    18:00 El sake de los Pirineos, a cargo de Antonio Campins.

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