“Viajé al País Vasco, trabajé en restaurantes españoles, toda la pasión de mi vida la puse para aprender sobre esa gastronomía”. "I traveled to the Basque country, worked in Spanish restaurants, i placed all my passion into learning about the food." opposite. First obtain the product, and then the recipe. Ideally, the fish should be right out of the sea. And can that be found here in Buenos Aires, for example? It’s not easy. It has to be a joint effort: customers must demand it from the fish markets, the fish markets from transport suppliers, and the cargo people from the fishermen. I’m aware that’s difficult in Argentina, especially because the beef is so good. But people should give fish and shellfish a try. The country also has an extensive coast. It has a bigger coastline than Japan! There are good Los bocaditos de langostinos están entre las recetas favoritas de Takehiro Ohno incluidas en su libro De mar a mar. / The shrimp appetizers are a favorite Takehiro Ohno recipe from his book From sea to sea.
fishermen and good fish markets. We have to develop this gastronomic culture together. Which is your favorite recipe in the book?
¿Cuál es tu receta preferida del libro?
My favorite is the grouper with Yulin sauce. It is a fried
La número uno es el mero con salsa Yulin. Es un pescado
fish and resembles a local Criollo dish, but in fact, it is of
frito, y parece una receta criolla, pero es en realidad un
Chinese descent. I grew up eating Chinese food in Japan.
plato chino. Yo crecí comiendo comida china, en Japón. What flavors differentiate Chinese cuisine from ¿En qué sabores se diferencia la comida china de
Japanese cuisine?
la japonesa?
The main difference is that there have always been many
La principal diferencia es que en China siempre hubo
different types of ingredients in China because it is an
todo tipo de ingredientes, porque es un país muy rico.
abundantly rich country. It has cooking oil, for example,
Tiene aceite, por ejemplo, algo que en Japón no hay. Por
something we don’t have in Japan. Hence sushi, which
eso el sushi, que no lo necesita.
doesn’t require any.
Una de las recetas del libro es el sushi preparado
One of the recipes in the book is called “home-
“como en tu casa”...
style sushi”…
Primero hay que saber que el 80% del sushi lo hace el
First of all, one must consider that 80% of sushi is made
arroz. El arroz tiene que estar muy bien hecho. Minutos
up of rice. The rice has to be prepared well. Exact cooking
de cocción exactos, a la temperatura exacta. Está todo
times at the exact temperature are required. Everything is
explicado en la receta. Y si el pescado está recién sacado
explained in the recipe. And if the fish is straight from the
del mar, conseguís el mejor sushi.
sea, you achieve the best sushi.
Y los platos de tipo mediterráneo, ¿cómo los elegiste?
How do you choose the Mediterranean style dishes?
Mi especialidad es la cocina vasca, mucha gente no sabe
I specialize in Basque cooking. Many people don’t know
esto, porque soy japonés y tengo esta cara... (risas). Viajé
that because I am Japanese and I have this face (giggling).
al País Vasco, trabajé en restaurantes españoles, toda la
I traveled to the Basque country and worked in Spanish
pasión de mi vida la puse para aprender sobre esa gastro-
restaurants, putting forth all my energy into learning about
nomía. Éstos son platos que me encantan.
that gastronomic style. Those are the dishes I love.
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