Fukushima Future Challenge Project Secretariat
The second “menu development project” using ingredients from 15 municipalities including the Hamadori area of Fukushima Prefecture will be available for a limited time at Bar & Kitchen funky! [Winter Tokiwa Seafood Fair] held
~ Supported by the “Fukushima Mirai Challenge Project” to support the recovery of Fukushima companies ~
……
The Fukushima Mirai Challenge Project (a project commissioned by the Fukushima Soso Reconstruction Promotion Organization)
(https://fukushima-challenge.go.jp/ )” works with restaurants in Tokyo to support the development and expansion of menus using Fukushima ingredients.
The menu development project [Tokiwa Seafood Pairing Fair] held in August at “Bar & Kitchen funky” in Kichijoji, Musashino City, Tokyo was well received, and the second edition [Winter Tokiwa Seafood Fair] will be held. The period will be from November 24th (Friday) to November 30th (Thursday), 2023.
Please take this opportunity to enjoy the exquisite menu that takes advantage of the carefully selected ingredients of Fukushima businesses!
(*12 municipalities: Tamura City, Minamisoma City, Kawamata Town, Hirono Town, Naraha Town, Tomioka Town, Kawauchi Village, Okuma Town, Futaba Town, Namie Town, Katsurao Village, Iitate Village, Iwaki City, Soma City, and Shinchi Town) (Fisheries related in 3 municipalities) background
The Fukushima Future Challenge Project supports businesses in 15 municipalities, including the Hamadori area, who are passionate about their hometown of Fukushima and boldly take on challenges.
This time, as part of our efforts to disseminate the special products produced by these businesses to as many people as possible and to help people learn about the goodness of Fukushima, we collaborated with Bar & Kitchen funky, a restaurant in Tokyo, to introduce products using Fukushima ingredients. We will develop and expand the menu.
About menu development planning
Project name: Fukushima Mirai Challenge Project Menu Development Project [Winter Tokiwa Seafood Fair]
Location: Bar & Kitchen funky (1-7-3 Kichijoji Honmachi, Musashino City, Tokyo) Period: November 24th (Friday) to November 30th (Thursday), 2023 *Contents may change without notice. Please note.
[Image 1
1. Toadmanpura (Thai-style fish cake) ¥660 *Marukami Toadmanpura Spicy fish cakes made with red curry paste.
2. Willow octopus carpaccio, fresh herb sauce ¥990 *Sato Suisan Boiled willow octopus
A cold dish made with willow octopus caught at Haragama Port and made refreshing with herbs and olive oil.
3. Grilled willow octopus, Garcia style, red paprika sauce ¥1,800 *Sato Suisan Boiled willow octopus
One willow octopus is cut into pieces from the head, grilled and served with red paprika paste sauce.
4. Grilled Alaskan menuke with tapenade, beurre blanc sauce with seaweed from Matsukawaura ¥1,800 *Seafood Red fish cut into tubes, Marli Foods Frozen sea lettuce seaweed
Sliced Alaskan menuke (red fish) is topped with olive, anchovy, and garlic paste, baked in the oven, and served with an emulsified sauce of butter and fresh cream containing seaweed.
5. Alaskan menuke bisque ¥1,800 *Seafood red fish cut into tubes Served with fluffy Alaskan menuke (red fish) grilled in butter and potato puree with a rich crustacean sauce.
6. Tarte flambe with seaweed from Matsukawaura and whitebait fried in a pot ¥1,200 *Marli Foods (frozen seaweed)
A French-style pizza made with thin dough topped with plenty of sea lettuce seaweed and kettle-fried whitebait.
7. Yuriage raw whitebait pasta, lemon flavor ¥1,600 *Sensin Foods raw whitebait, Odaka Kobo Odaka Ichimi Red (coarsely ground)
Deep-fried pasta with a slight garlic flavor is finished with fresh whitebait, high-quality Sicilian olive oil, lemon peel, and fragrant Odaka chili peppers.
[Image photo of menu]
[Image 2
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