Yokohama Market Fair x Recipe Collection "LOVE & FISH"

At the Yokohama City Central Wholesale Market, in order to support domestic fishery operators and restaurants affected by the COVID-19, the Yokohama Fish Market Wholesale Cooperative plays a central role, producers of domestic seafood and NPO Yokohama Gastronomic Council In cooperation with, we published a recipe book "LOVE & FISH" using five kinds of domestic seafood (buri, red sea bream, salmon, scallop, tuna).
At the same time, the chefs of 11 stores listed in the recipe collection have released videos talking about the points of the recipe.

The chef of the NPO Yokohama Gastronomi Council has posted recipes based on the concept of fish dishes that can be delicious at home.
In addition to recipes, columns that explore the deliciousness of domestic seafood are posted to disseminate information on the appeal of domestic seafood.

[Recipe of each store]
●Chef Mitsuo Iisasa, owner chef of She Fulur Yokohama (PDF: 1,125KB)
・Scallop poire mushroom sauce
・Tuna tataki large leaf sauce

●Mr. Etsuo Saito, General Chef of Yokohama Grand Intercontinental Hotel (PDF: 1,282KB)
・Salmon and scalloped Carpaccio princess Sazae and blue pepper dressing.
・Served with sauteed fresh radish and yuzu-flavored herbs.

●Stra Suva Rius Owner Chef Hidekatsu Koyama (PDF: 1,282KB)
・Light smoked salmon skinned red wine sauce
・White wine sauce with mousse saffron flavor of red sea bream and scallop

●Mr. Shuji Maruyama, head chef of Yokohama Bay Hotel Tokyu Corporation (PDF: 1,333KB)
・For the first time, Wakakusa Marina Colorful radish salad tailoring
・Scallop and salmon cream gratin bon fum style

●Restaurant Petal de Sakura Owner Chef Hideyuki Namba (PDF: 1,368KB)
・Sea bream cabbage wrapped in mushroom sauce
・Broccoli-covered salmon muniel mustard fragrant sauce

●Bistro Tavern Marine Club Chef Naoto Takeda (PDF: 1,130KB)
・Salmon marinade cream cheese roll
・Rabioli-style shrimp cream sauce with scallop

●Mr. Tsukasa Oi, chef of International Cuisine Subzero (PDF: 955KB)
・White wine sauce with savory baked flavor and yuzu pepper flavor
・Salad tailoring of tuna and orzo

●Hitotsu Owner Chef Kazuhisa Noda (PDF: 955KB)
・Red sea bream poire scallop and saffron soup tailoring
・Sauce of Salmon Mikyu Saikyo miso

●Mr. Tsuneo Kondo, owner of Hamakaiseki Tsunetora (PDF: 1,230KB)
・Tunazuke-don European-style sauce
・For the first time, spare rib-style grated and yuzu flavor

●Mr. Masahiko Kaneko, chef of Kiyoken Ilsagio (PDF: 1,794KB)
・Chick beans, clams and moul shellfish with sauteed red sea bream.
・Sphinchone Palermo style of first and radish

●Mr. Kazumi Sakaba, chef of Kiyoken Kamiya (PDF: 1,344KB)
・Scallop yam roll special sauce roasting
・Traditional soy sauce boiled red sea bream

●Collection of Recipes (Overall) (PDF: 13,491KB)

It is available from the official YouTube channel of the Yokohama City Central Wholesale Market Fisheries Department.

[Public Video]