Presenting New Recipes for the Japanese Market, Using Turkish Hazelnuts and Dried Fruits!
Turkish cuisine is one of the three major cuisines of the world. To celebrate the 100th anniversary of the foundation of the Republic of Türkiye this year and the centennial of establishing diplomatic relations between Japan and Türkiye in 2024, “delicious Japan” called on three chefs active in Japan and abroad to create new recipes using Turkish ingredients. We want to unveil these recipes, which use hazelnuts and dried fruits from Türkiye and are intended to spread in the Japanese market.
Mai Tsunoda
Junko Sasanuma
Yoshiko Hondo
"Ties of Friendship" Hazelnut Dumplings with Date Filling (Mai Tsunoda)
Hazelnuts are used to make dumplings, a familiar treat in Japan, as a fusion of Japanese and Turkish confectioneries. Tsunoda stressed, "They taste best when freshly fried! The filling is made of date paste with no added sugar for a gentle taste. Chickpea powder reduces chewiness and makes it easier for Turkish people to eat. Use the string to cut the dumplings in half and serve for presentation. We're tying a thread to represent how we will continue building friendship."
"Friendly Ties at the Bottom of the Sea" - Tarts of Dried Figs and Hazelnuts (Mai Tsunoda)
Tsunoda said, "I took the story of the Ertugrul, the Turkish ship which triggered the bonds of friendship between Türkiye and Japan, to inspire a tart. This confectionery will allow those unfamiliar with this story to learn about it. The tart is filled with dried figs so that you can enjoy their sweetness and texture. Hazelnut powder is used in the cookie dough of the tart, giving it a hazelnut flavor. Instead of rum, I added dried figs soaked in coffee to accentuate the flavor.”
Hazelnut Miso Mayonnaise (Yoshiko Hondo)
Miso mayonnaise with hazelnuts is a garnish to make stick vegetables, avocados, and boiled vegetables tastier and healthier. In Japan, mayonnaise is universal. Hondo said, "This is a densely-flavored plant-based mayonnaise with the added richness of hazelnuts. I hope you'll enjoy this exquisite fusion of fresh and hot vegetables as a taste that you won't find anywhere else. Turkish hazelnuts are a precious ingredient that is an excellent match for mayonnaise."
A Power Bar with Dried Fruits (Yoshiko Hondo)
As an energy bar, this product can be carried around and eaten anytime, anywhere. Hondo emphasized, "I want people to enjoy this bar in various situations, such as students tired from studying for exams, sports players at half-time, office workers who want to take a break from work, and children who need a snack. It contains dried fruits, coffee, and black pepper, making it a portable food for physical fitness. Once baked, let it cool and cut it into sticks. It's straightforward to make at home."
Grilled Root Vegetables with Turkish Dry Figs (Junko Sasanuma)
This dish is easy to make in large quantities and is a colorful and festive party dish for a large gathering. Sasanuma suggested, "This dish is especially appreciated by women concerned about their beauty and health, as they can eat plenty of vegetables and tender, nutrient-rich figs from Türkiye. It is served with a sauce made from yogurt, which is also commonly eaten in Türkiye, so that you can enjoy it with different tastes. A well-chilled white wine or a straightforward Turkish beer goes well with it."
Fried Olives Stuffed with Turkish Dry Figs (Junko Sasanuma)
As finger food, this dish is easy to eat and to serve for parties and outdoor activities. Sasanuma said, "Salty brined olives covered with sweet figs and Parmesan cheese have a mysterious flavor. You won't be able to stop once you start eating these because they are unlike anything you have ever tasted. Turkish olive oil, used as the frying oil, is less spicy and bitter and has an aromatic flavor. Red wine or raki goes well with them."
