We often think that making Japanese food is best left to the experts, but there are many easy recipes that Filipinos can prepare at home using authentic Japanese ingredients that are locally available.
The Japan External Trade Organization, or JETRO, aims to make this known through an event series that will provide consumers and business owners with a deeper understanding of Japanese food ingredients.

The first event, "Bring Home a Taste of Japan," was held on 5 October, at The Seasons Residences Showroom in BGC. It showcased some of the finest food products from the Land of the Rising Sun through a cooking demonstration with chef Masaaki Ishikawa.

Chef Ishikawa ran his own restaurants in Japan for 10 years, followed by stints at Hotel Okura Manila and Sofitel Manila. He now shares his expertise in menu development and opening a restaurant with aspiring Japanese restaurant owners.

At the event, he demonstrated how easy it is to create Japanese dishes in the comfort of your own kitchen using authentic ingredients from Japan. First, he made Kani Salad with Ozaki Kani Sticks, Ozaki Japanese Mayonnaise, and Ozaki tobiko. Ozaki tobiko is that bright orange flying fish roe we often see on our sushi, and its crunchy yet soft texture goes perfectly with rich, creamy Japanese mayonnaise.

Then chef Ishikawa demonstrated the trick to making Tamagoyaki or rolled omelets. One of Tamagoyaki's unique ingredients is Futaba Shiro Dashi, or white soup stock. IThis seasoning enhances the natural flavor and color of cooking ingredients and goes wonderfully with egg dishes.

Next on the menu was Onigiri, made with Mitsukoshi Katsuo Furikake and Ozaki Nori Sheets. Furikake comes in all sorts of flavors, and Katsuo Furikake is made from bonito flakes.

Then he prepared Temari Sushi — bite-sized, ball-shaped sushi with salmon, Ozaki Kani, and hamachi fillings.