Spotlight on Three Stunning Ingredients: This time, the stars of the show are three. They are “Hitachi Beef Kirameki,” a premium brand of beef that has met strict certification standards; “Hitachi no Kagayaki,” a brand of pork known for its tender texture and rich umami; and “Kasama Chestnuts,” prized for their large size, aromatic fragrance, and rich sweetness. In keeping with the “autumn appetite,” chefs at each participating restaurant will showcase their skills by transforming these ingredients into original dishes. From Italian to Japanese cuisine, you can enjoy the culinary brands Ibaraki is proud of right here in the heart of Tokyo. Hitachi Beef is a brand with a 50-year history, having been established in 1976. Among the cattle that meet strict certification standards, those of the highest grade are designated as “Hitachi Beef Kirameki.” The entire process, from raising the mother cows onward, is carried out exclusively within Ibaraki Prefecture. With a low melting point of 13°C and an oleic acid content of 55% or higher, its juiciness melts on the tongue, filling your mouth with flavor. “Kozashi”—fine marbling throughout the lean meat—is another key criterion, resulting in a tender texture without any greasy aftertaste or heaviness. The branded pork “Hitachi no Kagayaki” is a true standout, having won the Gold Prize based on votes from the general public at the “Tonkatsu Bestun Grand Prix,” a tonkatsu tasting event held in Tokyo last year. Raised with care—including rice and wheat in their feed and in an environment designed to minimize stress—these pigs have a high proportion of marbling and are characterized by their umami, sweetness, and smooth texture. Sensory evaluations and scientific analyses have confirmed that, compared to typical domestic pork, it has more than twice the “umami” and also scores higher in “sweetness” and “tenderness.” “Kasama Chestnuts,” a brand synonymous with the flavors of autumn, are grown in well-drained volcanic ash soil and benefit from significant temperature differences between day and night. They are characterized by their large size, rich aroma, and intense sweetness. Even within Ibaraki Prefecture—which boasts the largest chestnut cultivation area and production volume in Japan—Kasama is known as a leading production area, and in recent years, sweets such as Mont Blanc, which lavishly feature these high-quality chestnuts, have been attracting attention.
© Source travel watch