Hamachi, the new sushi neta favorite!
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Move over tuna enthusiasts! There’s a new trend in the sushi world. It's Hamachi Yellowtail! The 21st MTC Restaurant Show Ultra Low Temperature Seafood pavilion, was all about Hamachi Yellowtail. The pavilion showcased Hamachi museum, exhibiting this popular fish from birth, growth, quality control to harvest.
Hamachi yellowtail is one of the most sought after and eaten fish in the world. Its delicious texture and flavor can be enjoyed in many ways.
Hamachi Fest: The Battle of the Best, 4th ULTS Sushi Chef Contest
Four top Los Angeles chefs and past winners of ULTS sushi contest vied for the title of the best ULTS sushi chef. Chef Masa Endo of Tengu, Chef Toshihiko Aki of Toshi Sushi, Chef Pedro Silva of Sushi Roku and Chef Kosei Yoshida of Sushi Ken.
The 4 chefs prepared a 3-course meal of appetizer, entrée and sushi in 30 minutes using the secret ingredient: ULTS hamachi yellowtail. See the visually stunning and mouth watering creations prepared by the skilled contestants.
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Chef Masa Endo
Tengu Restaurant, West L.A.Appetizer: Yellowtail Carpaccio
- seared hamachi, lime, chive, brussel sprouts
Entrée: Ana Aki Daikon
- simmered hamachi in daikon radish cup
Sushi: Nigiri Sushi & Special Rolls
- hamachi sashimi & sushi, asparagus, cilantro, mamenorisan |
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Chef Toshihiko Seki
Toshi Sushi, Downtown L.A.Appetizer: Japanese-style Carpaccio,
Sashimi, & Yellowtail with Grated Daikon Radish and Citrus Ponzu Sauce
Entrée: Hamachi Tsumire Ankake-fu
- boiled minced hamachi with ankake sauce
Sushi: Sushi and Makimono
- hamachi sushi with jalapeno, hamachi roll with avocado and ikura, hamachi tartare roll with masago |
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Chef Pedro Silva
Sushi Roku, Santa MonicaAppetizer: Seared Yellowtail wrapped with Asparagus
Entrée: Broiled Cedar Yellowtail with Salsa Loha
Sushi: Roll, Sushi, Seared Yellowtail with Negi-miso |
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Chef Kosei Yoshida
Sushi Ken, TorranceAppetizer: Nuta Miso Ae, Dashi Shoyu Jelly with Fruit and Herb Oroshi with Kizami Wasabi
- cubed hamachi with vinegared miso sauce, green onion and turnip, shoyu jelly with grapefruit, orange and tomato, grated radish with herb, egg yolk and chopped wasabi
Entrée: Sushi Ken Style Yellowtail Steak
- pan fried hamachi, pineapple, kiwi, tororo konbu, chive, ankake sauce
Sushi: Yellowtail Sushi
- hamachi chiai sushi with lotus root, chive and vinegar sauce, seared hamachi roll with pepper, miso, shiso, yuzu and almond |
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Four judges assessed dishes on flavor, style (presentation) and originality. One chef’s skill and creativity stood out above the rest. Sushi Ken’s Chef Kosei Yoshida presented his dishes with hand written menu on washi Japanese paper, and ultimately, his artful creations and unique presentation deemed him the winner of 4th annual ULTS sushi chef contest.
A little creativity really does go a long way. As demonstrated by the ULTS sushi chef contestants, all parts of hamachi was fully used and served not only as sushi but as appetizer and entrées. Used creatively, ULTS hamachi has the potential for big profit increase.
Now we know the versatility of hamachi but let's explore more on physiological changes of this popular fish. In part two of hamachi fest, we will delve deeper into these changes and more as we tour the hamachi museum.
Featuring ULTS Hamachi Products
Description SUPER FROZEN HAMACHI FILLET
Stock #40020 74048
Package Average 8.4lbs
Description SUPER FROZEN HAMACHI LOIN
Stock #40020 74049
Package Average 4.3lbs
～Super frozen, farm raised sashimi grade Yellow tail～
Our farm raised yellow tail “Hamachi" are grown in Ehime, Japan. It has smooth and buttery with a deep smoky taste, but not overpoweringly fatty. Hamachi are raised in hatcheries and harvested when they weigh between ten and fifteen pounds. With transporation and inspection, it can take up to 6 days to reach restaurants. MTC ULTS is always frozen minutes after harvest so its always fresher than fresh.
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