Thanks to local food writer Shirley Booth, Bridport Food Festival will once again be host to a taste of Japan.
On Tuesday Shirley, as President of the British Sake Association, will co-host a Sake Dinner at the newly-opened restaurant Dorshi. Specialising in Asian flavours using locally produced ingredients, Dorshi is already well known in the area. Winners of a Young British Foodie Award back in 2014 for their delicious sushi and street food, co-owners Radhika Mohendas and Jollyon Carter recently opened their first permanent place in Chancery Lane, and Shirley was one of their first, and biggest, fans.
Shirley, who moved to the area four years ago, started the British Sake Association in order to help non-Japanese understand and appreciate the variety and depth of flavours in Japanese sake. “The wonderful thing about sake is that it goes with almost anything, it is very forgiving”, she says, “ in fact the Japanese have a saying ‘Sake doesn’t fight with food’, and sake actually helps to bring out the natural flavours in food. “ It is this that makes it such a good match for the fresh local produce here in Dorset”
The dinner will comprise five very different styles of sake, each accompanied by one of Dorshi’s delectable Asian style plates, concluding with dessert and a very special sake. The event begins at 7.15, and will cost £40. Tickets can be booked by e mail firstname.lastname@example.org or by ringing 01308 423221.
Then on the Saturday in the main Cookery Theatre at 11.30 there will be a demonstration and talk on Japanese knives by master sushi chef Yokichi Seno. Yokichi has been working in London for over twenty years, where he spent two years as sushi chef at the Michelin-starred Umu, in Mayfair. Most recently he was Head Sushi Chef at the Roka Group London, a position he held for six years.
Two years ago, with his wife Yuko, he started the Kataba Japanese Knife Shop. The knife is the most important tool in a sushi chef’s kit, and is integral to all Japanese food preparation. Kataba sells top quality traditionally-made knives, and advises on their care, as well as offering a sharpening service. At this demo Yokichi will explain what makes Japanese knives so special, and will show us how to cut vegetables and fish to best preserve flavour and texture; and how to sharpen on a whetstone. For more information see Kataba’s informative website Kataba.co.uk