EatPoland
On May 18 another EatPoland event was held at LAND Seafood restaurant in Tokyo. At the invitation of
ポーランド広報文化センター the Polish Institute in Tokyo, Monika Brzywczy (Editor in Chief of the USTA Magazine), gave a lecture on the Polish fish, the history of eating and fishing and the types of fish dishes prepared at homes and in the restaurants. Meanwhile, the chefs from Water&Wine restaurant served 5 dishes which were an interesting combination of culinary traditions of Poland and Japan. The menu included among others: mackerel fillet burnt over fire with sour cream, dill oil and horseradish served with a delicate cucumber and cream salad; żurek (sour rye soup) made of fish stock with sourdough served with yuba (tofu skin), marinated egg, bonito, horseradish, seaweed, shitake and spring onions; buckwheat risotto with boletus, grilled octopus, mitsuba and sunflower kernels; tuna tataki in flaxseed in ponzu sauce and seaberry; and for the dessert, excellent bison grass ice-cream with nut crumble, burnt fuji apple mousse and bison grass caramel – they were so god that the guests kept on asking for more. The group of invited journalists were enchanted by the quality and taste of the served food. They were interested in the cooking details and they conducted an interview with the EatPoland team. For the next 2 weeks Polish dishes will remain part of the menu of the LAND Seafood restaurant. So if you happen to be living or visiting Tokyo at the moment, it’s a great opportunity to try these unique Polish-Japanese combinations! #eatpolandtokyo
