Our experience at the Kochi Yuzu VIP Tasting Event.

Kochi Yuzu Event in Melbourne

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.

Chefs for the Kochi Yuzu Event in Melbourne

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!

Kochi Yuzu – Foodie Roslyn Foo with Musician Noriko Tadano

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!

Kochi Yuzu – IronChef Mark Normoyle Enjoying Foot Bath

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.