Three years since the devastating earthquake and tsunami hit the northeastern region of Japan, people and companies from the area are still struggling to get back on their feet. Cannery firms in the region lost their businesses after their distribution and retail partners have gone bankrupt, prompting Mitsubishi Estate Co. to seek the help of chefs in creating canned food.
Two chefs from Tokyo’s Marunouchi business district led the initiative and created two kinds of canned food with ingredients from the disaster-struck Sanriku region. Japanese chef Takatsugu Sasaoka made a “bowl of prickly-ash aroma Kinka mackerel and blue mussel with ample vegetables.” On the other hand, French chef and goodwill ambassador from Kesennuma, Kiyomi Mikuni, created “stewed saury, shark fin” and using a French technique in cooking, prepared the “Oshima yuzu simmered in miso.” Mikuni noted that since canned food is the usual form of sustenance during disasters, he wanted to create “something that elicits a shout of glee when the can is opened.”
24,000 of these canned goods have been produced with two-thirds being reserved for times of disasters for employees of companies in the Marunouchi district. Proceeds from the remaining 8,000 cans placed on sale would go to funds for reconstruction in the area. The canned goods are sold at the Marunouchi Bld. In Tokyo for ¥450 (about $4.40) a piece.
[via Asahi Shimbun]
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