WORKSHOP ON "CANADIAN RED SCALLOPS & VIETNAMESE CUISINE" IN 2017

WORKSHOP ON "CANADIAN RED SCALLOPS & VIETNAMESE CUISINE" IN 2017

WORKSHOP ON "CANADIAN RED SCALLOPS & VIETNAMESE CUISINE" IN 2017

WORKSHOP ON "CANADIAN RED SCALLOPS & VIETNAMESE CUISINE" IN 2017

WORKSHOP ON "CANADIAN RED SCALLOPS & VIETNAMESE CUISINE" IN 2017
WORKSHOP ON "CANADIAN RED SCALLOPS & VIETNAMESE CUISINE" IN 2017

WORKSHOP ON "CANADIAN RED SCALLOPS & VIETNAMESE CUISINE" IN 2017

On August 29, 2017, at Kimono Elegance Restaurant located at K5 Almaz District, Vinhomes Riverside, Viet Hung, Long Bien, Hanoi, the workshop "CANADIAN RED SCALLOPS & VIETNAMESE CUISINE" took place successfully with the participation of many famous chefs, Japanese restaurant owners,  5-star hotel management in Hanoi capital.

 

This workshop has brought a lot of valuable knowledge about Red Scallop products from Canada, from the rigorous catching stage to strict production process and finally to distribution. And why is the quality of red scallops in Canada superior to those from other countries? In particular, most importantly, people have exchanged how to prepare dishes as well as new recipes to create delicious and novel red scallop dishes that attract diners to the restaurant.

The program had the participation of special guests such as: representatives of Luong Nguyen Trading Co., Ltd. (GENKI JAPAN HOUSE) – Sponsor of the program, Ms. Nguyen Thi Kim Huyen. Hiroki Nakamoto, Asia Manager of Clearwater and Iron Chef Vietnam, Nguyen Minh Hai, who has 14 years of experience as a Japanese chef for Redsun, Sushi World and many famous Japanese restaurants.

The opening of that program is the sharing of Mr. Hiroki Nakamoto –Asia Regional Manager of Clearwater company about Red Scallop products, as well as the nutritional and quality values that have made the international market successful.

The next part was the sharing of Ms. Nguyen Thi Kim Huyen – CEO of Luong Nguyen Trading Co., Ltd. (GENKI JAPAN HOUSE) about the meaning and purpose of the workshop, it was not only a workshop as it means, but also a meeting and an exchange between Genki, Clearwater and the guested chefs, hotel & restaurant owners and business units in the field of F&B. At the same time, detailing the fact that Genki officially becomes the exclusive distributor of Red Scallop products from Clearwater in Vietnam.

The end of the program was a demonstration of dishes made by chef Nguyen Minh Hai sharing about the recipes of dishes made from red scallops. In addition to the L and M sizes that the Vietnamese market is mainly using for sashimi or nigiri sushi, red scallops also have smaller sizes with lower cost but still remain the quality, even softer with natural sweetness which help create more dishes, not just wrapped up in very familiar dishes.

Through sincere sharing, attendees received a lot of useful information and learned more about red scallop products in the international food market in general, and Vietnam in particular. GENKI JAPAN HOUSE would like to express our sincere thanks to Mr. Hiroki Nakamoto – Asia Manager of Clearwater Company, the talented chef of Iron Chef Vietnam – Mr. Nguyen Minh Hai and all famous chefs, Japanese restaurant owners, 5-star hotel managers attending today.

Let's take a look at the most outstanding dishes prepared during the workshop:

 

 

Các tác phẩm của ông Nguyễn Minh Hải.

 

Everyone took a photo together after the workshop ended well.

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