We had the honor of providing cuisine for an event focused on learning about and experiencing Osaka’s fish culture.
２０２５年３月１日、NPO法人大海環境協議会の主催による、第一回「大阪湾と大阪魚食文化を味わう会」が行われ、大阪の水産物や農産物の紹介、泉州の郷土料理を研究する佐野亨一氏と、当店店主の島村雅晴により、今回のテーマ食材である「黒鯛」「牡蠣」「赤舌鰈」や高糖度ニンジン「彩誉」、「大阪黒菜」を使用した料理が提供されました。
また、RelatioFishでの取り組みや紹介や、アイゴを使った「アイゴと半田そうめんの目箒和え」も提供しました。
On March 1, 2025, the 1st “Taste of Osaka Bay and Osaka’s Seafood Culture” Gathering was held, organized by the NPO Osaka Marine Environment Council. The event featured an introduction to Osaka’s local seafood and agricultural products, as well as dishes created by Mr. Sano, a researcher of Senshu regional cuisine, and our own chef-owner Masaharu Shimamura.
The featured ingredients included seasonal fish such as black sea bream, oysters, and red tongue sole, as well as high-sugar-content carrots “Ayahomare” and Osaka Kuro-na (a local leafy green). These were carefully prepared to showcase the richness of Osaka’s culinary traditions.
In addition, we introduced our ongoing work with RelationFish, and served a special dish using rabbitfish:
“Aigo and Handa Somen with Mebōki Dressing”—a creation that highlights our sustainable approach through underutilized species.
