Akira Oshima, Executive Chef at Hotel Okura, Amsterdam
The luxurious Hotel Okura, with its two Michelin-starred restaurants – French Ciel Bleu (2 stars) and Japanese Yamazato (1 star) - and brand new, state-of-the-art Taste of Okura Culinary Centre, is a gastronomic haven.
The bright and modern Taste of Okura, sponsored by Kikkoman, is situated in the basement, and is the kitchen of Michelin starred chefs Akira Oshima and Onno Kokmeijer, but it is also set up for workshops in French and Japanese cuisine for groups or individuals of varying cookery skill level. For more information visit www.okura.nl.
Q&A on Kikkoman and Japanese food
What makes Kikkoman Soy Sauce so special?
Ever since becoming a chef in 1971, I have used Kikkoman Soy Sauce. In West Japan, a sweeter soy sauce is favoured, but in East Japan, where I am from, the preferred flavour has a very different taste. But I have found Kikkoman to be suitable for all dishes. I believe Kikkoman is of consistent, excellent quality and is integral to authentic Japanese dishes.
How do you use Kikkoman in your cooking?
I use Kikkoman for many different purposes, including my signature sushi, sashimi and tempura dishes. It is also an essential ingredient in traditional teriyaki. Along with rice, the soya bean is so highly praised by the Japanese, as it is the basis for many other Japanese foods too such as tofu and miso. It is the "soul of Japanese food".
How else can you use soy sauce in Japanese food?
Japanese cuisine can be adaptable, and now many young chefs are experimenting with soy sauce in fusion dishes, such as sponge cake and ice cream! Although other chefs bring in interesting ideas, I am proud to be Japanese and prefer a more traditional approach. Either way, all chefs need the basic skills and knowledge.
Do all Japanese people eat raw fish?
No, actually my wife does not eat raw fish, and some of the Japanese tourists at the hotel ask for their fish to be cooked, which is fine. The emperor is not allowed to eat raw fish or even roe – to eliminate any risk to his health and safety!
Which ingredient could you not do without?
That's easy, Kikkoman Soy Sauce!
What is your favourite dish to eat?
Lobster – either as tempura, sashimi, steamed or in soup. But it must be very fresh.
Who inspired you to become a chef?
During the 1960s, the emperor's chef, Akiyama, was famous and I read his book. He was extremely proud of his heritage. In those days, many young Japanese chefs wanted to study French cuisine, as it was considered more modern and Japanese cuisine is very hard work. But like Akiyama, I am also very proud to be Japanese, so I stayed true to my culture and began training at the age of 18.
