Our experience at the Kochi Yuzu VIP Tasting Event.

We are honoured to be invited to this exclusive food industry event held at the RACV Club in Melbourne. Yuzu, a Japanese citrus food harvested from Kochi Prefecture.

The evening kicked off with a delightful Yuzu Sparkling Drink on arrival. 4 chefs, namely IronChef Australia & RACV Executive Chef Mark Normoyle, Le Petit Gateau Executive Pastry Chef Pierrick Boyer, Executive Chef Ryo Kitahara & Chef Ikuei Arakane prepared a delicious array of sweet and savoury canapes, small bites and desserts, featuring Kochi Yuzu.

Alongside Yuzu, Kochi Prefecture also presented its premium quality eel, a selection of sake and other liqueurs. We tasted yuzu yoghurt liqueur & yuzu jelly, we wish to see them in retail stores soon!

The evening ended with a spectacular performance by Japanese musician Noriko Tadano, live traditional Japanese painting & a surprising Foot Bath – yes, we took off our shoes & socks right in the middle of the event & soak our tired feet in pampering hot tubs! How amazing, even Iron Chef Mark Normoyle wouldn’t miss the chance to soak his feet!

We brought home a goody bag which has a bottle of Yuzu concentrate. It was so flavoursome, we mixed it in with tonic water, honey and Choya plum wine – delicious! We also made them into delicious icy pops!

Thank you to the organizers and congratulations to Jun Hasegawa for a successful promotional event, we look forward to seeing more Kochi Prefecture’s produce in Australia in the coming months.