{"id":77147,"date":"2024-08-01T17:00:38","date_gmt":"2024-08-01T22:00:38","guid":{"rendered":"https:\/\/l21.mx\/?p=77147"},"modified":"2024-08-01T17:00:44","modified_gmt":"2024-08-01T22:00:44","slug":"tradicion-culinaria-oriental","status":"publish","type":"post","link":"https:\/\/l21.mx\/?p=77147","title":{"rendered":"Tradici\u00f3n culinaria oriental"},"content":{"rendered":"

 <\/p>\n

Chefs y directores de hoteles de la Riviera Maya participaron en una experiencia exclusiva en el Workshop Jap\u00f3n, realizado en Bahia Principe Hoteles & Resorts<\/b><\/p>\n

\"\"<\/a><\/p>\n

E<\/b>l Teatro Ra\u00edces del Hotel Bahia Principe Grand Tulum se llen\u00f3 de energ\u00eda y entusiasmo con el primer \u201cWorkshop Jap\u00f3n\u201d de este resort, un evento que reuni\u00f3 lo mejor de la tradici\u00f3n culinaria japonesa con la excelencia gastron\u00f3mica de la Riviera Maya.\u00a0<\/span><\/p>\n

Chefs y directores de hoteles de toda la regi\u00f3n se congregaron en un ambiente exclusivo de aprendizaje, donde Ignacio Sub\u00edas Cano, country m\u00e1nager de Bahia Principe Hotels & Resorts M\u00e9xico y Jamaica, expres\u00f3 unas palabras de bienvenida y expres\u00f3 su satisfacci\u00f3n por el evento, destacando la oportunidad de fomentar la excelencia culinaria e impulsar la innovaci\u00f3n en sus equipos de cocina.<\/p>\n

La jornada inici\u00f3 con la presentaci\u00f3n de los famosos cuchillos Sakai Takayuki, una marca reconocida mundialmente por su calidad y artesan\u00eda excepcional. Esta corri\u00f3 a cargo de Toshikazu Aoki, director general senior de Aoki Hamono Sisakusho, m\u00e1s conocida como Sakai Takayuki, originario de Osaka, es la tercera generaci\u00f3n de su familia en mantener la tradici\u00f3n de la cuchiller\u00eda japonesa, compartiendo este arte a nivel mundial.<\/p>\n

Junto con el chef Luis Romero, explic\u00f3 la historia y precisi\u00f3n de estos cuchillos, demostrando cortes perfectos y su eficacia.\u00a0<\/span><\/p>\n

\"\"<\/a><\/p>\n

Legado ancestral<\/p>\n

Luego, el maestro Hiroshi Kawabe, director general de Kameyama Shachu, originario de Saitama, hizo gala de su pasi\u00f3n por la cuchiller\u00eda japonesa heredada de su abuelo samur\u00e1i, especialista en afilado y reparaci\u00f3n de cuchillos, ofreciendo talleres y promoviendo su cultura en el \u00e1mbito gastron\u00f3mico en M\u00e9xico.\u00a0<\/span><\/p>\n

Mostr\u00f3 t\u00e9cnicas avanzadas de afilado de cuchillos, permitiendo a los chefs participantes probar las t\u00e9cnicas bajo su supervisi\u00f3n.\u00a0<\/span><\/p>\n

Por su parte, la artista japonesa Kubota Michiko, especialista en grabado artesanal en cuchillos para Sakai Takayuki, originaria de Osaka, Jap\u00f3n, habl\u00f3 de c\u00f3mo esculpir los grabados \u00fanicos de los cuchillos forjados por Aoki Knife Co.Ltd. Su trabajo conocido como \u201cMeikiri\u201d es esencial en el taller de forjado de cuchillos, ella combina precisi\u00f3n y arte en cada grabado, contribuyendo a la belleza y la autenticidad con un toque art\u00edstico y personalizado, resaltando la creatividad y orgullo en el trabajo de cada chef.\u00a0<\/span><\/p>\n

\"\"<\/a><\/p>\n

Sabores con pr\u00e1cticas sostenibles<\/p>\n

M\u00e1s tarde, el corte de at\u00fan estuvo en manos de Yusuke Kogure, host chef del restaurante Kogure y el chef Aldo Castro, chef ejecutivo de Bahia Principe Luxury Akumal. Este fue uno de los momentos m\u00e1s aplaudidos, destacando el aprovechamiento integral del at\u00fan con pr\u00e1cticas sostenibles.\u00a0<\/span><\/p>\n

En su oportunidad, Sho Nitta present\u00f3 el exclusivo Wagyu \u201cTesoro de Jap\u00f3n\u201d, permitiendo a los asistentes apreciar la calidad y sabor de esta carne premium.<\/p>\n

\u201cNuestra misi\u00f3n es expandir el atractivo y la correcta informaci\u00f3n sobre Wagyu en M\u00e9xico\u201d, asegur\u00f3 Sho Nitta fundador.<\/p>\n

Los asistentes disfrutaron de una degustaci\u00f3n de pinchos y bites de Wagyu preparados por los chefs anfitriones del Bahia Principe, como un Tartar de Wagyu montadito en papa souffl\u00e9 con trufa de verano elaborado por Gabriel Brito, chef ejecutivo de Bahia Principe Luxury Sian Ka\u00e0n; Wagyu a la parrilla con ensaladita de jengibre en Bao de shiitake, una preparaci\u00f3n de Silvano Ramos, chef ejecutivo Bahia Principe Grand Coba.\u00a0<\/span><\/p>\n

\"\"<\/a><\/p>\n

La innovaci\u00f3n presentada por el chef Miguel Mart\u00ednez, chef ejecutivo de Bahia Principe Grand Tulum fue un Kanji Toksel, caviar de lim\u00f3n y chile quemado sobre carb\u00f3n japon\u00e9s; y por \u00faltimo, el deleite de Otoro y Beluga, sobre una tostadita de shizu y acociles, por Aldo Casto, chef ejecutivo de Bahia Principe Luxury Akumal.<\/p>\n

Gian Marco Vallauri, director de alimentos y bebidas de M\u00e9xico para Bahia Principe Resort Riviera Maya, a\u00f1adi\u00f3 que el \u00e9xito del evento refuerza su compromiso con la calidad y la excelencia, y que continuar\u00e1n organizando actividades para promover el desarrollo profesional y fortalecer la comunidad hotelera y gastron\u00f3mica. \u00a0 \u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

  Chefs y directores de hoteles de la Riviera Maya participaron en una experiencia exclusiva en…<\/p>\n","protected":false},"author":95,"featured_media":77151,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","_mbp_gutenberg_autopost":false,"footnotes":""},"categories":[4,23],"tags":[],"class_list":["post-77147","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-empresas-y-negocios","category-noticias"],"acf":[],"yoast_head":"\nTradici\u00f3n culinaria oriental | Revista Latitud 21<\/title>\n<meta name=\"description\" content=\"L21, Emprendedores y Negocios en el Caribe Mexicano, es la revista l\u00edder entre el Sector Empresarial y Tur\u00edstico del Caribe Mexicano.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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