Nourish your body with premium fish from Nagasaki
It’s time for some extravagance! As the Lunar New Year approaches, indulge your taste buds with some delectable catches from Wadatsumi’s fish seminar.
For the month of February, Chef Hara will be whipping up lavish meals made with fish of the highest-quality. Wadatsumi proudly presents two of Nagasaki’s top catches: Kuromaguro (クロマグロ, Bluefin Tuna), and Torafugu (トラフグ, Tiger Pufferfish). Blessed with the perfect environment for aquaculture, this prefecture is the number one producer for the two fishes.
Kuromaguro (クロマグロ, Bluefin Tuna)
The cold waters of Nagasaki render the region the most optimal for aquaculture. With such favourable natural and geographical conditions, Kuromaguro from this region in particular have a richer umami taste.
From the hauling process to the blood removal, strict quality control regulations are kept in place so as to maintain the low temperature of the Kuromaguro for as long as possible.
Kuromaguro from the Nagasaki region prides itself in its high-fat content, resulting in that melt-in-your-mouth texture. Just the sight of its glistening red meat is enough to make one salivate. Taste and see for yourself how fresh it really is at the seminar!
Torafugu (トラフグ, Tiger Pufferfish)
Ah, the famed Torafugu, one of the most celebrated and notorious dishes from Japan. More than 50% of Torafugu come from Nagasaki, and their prices peak in winter because these fish fatten up to survive the cold, thus producing a richer flavour to its flesh.
Torafugu is most commonly consumed the following ways:
Raw, referred to as Tessa
Deep-fried Torafugu Karaage
Only chefs who have gone through three or more years of rigorous training are legally allowed to prepare the fish to remove its toxic organs. So rest assured, you can safely consume the Torafugu at the seminar.
Moreover, as the Torafugu is high in collagen and protein and low in calories, it is a popular choice among ladies. This would probably be your most luxurious meal yet!
From now till 8 Feb’18, head to our FB page, LIKE & SHARE this post, and tell us which season the Torafugu is the most expensive to stand a chance to attend the seminar and taste all the amazing fish featured!
*All participants for the seminar will be selected via WAttention SG Facebook only.
Independent emails or calls to the restaurant will be ignored.
Every month, Kanda Wadatsumi and JF Zengyoren import fresh seasonal fish from different Japanese prefectures for your learning and sampling pleasure. If you’re interested to learn more about the Fish Seminar head to our Facebook page to find out how you can reserve your seat.
The Japanese Fish Seminar
Sat, 10 Feb’18 | 12pm – 3pm
50 Tras Street