Japan's most valuable edible fish and must-have of Japanese fusion cuisine - The grouper

During the Edo period, when Japan sealed off its borders and was completely cut off from the rest of the world from 1639 to 1854, Nagasaki was the country's only international seaport. Merchants from all over the world influenced Japanese cuisine in Nagasaki in particular. Over time, people here copied the recipes of foreigners and developed a unique feast from the international dishes. Shippoku Ryori is the name of this little-known traditional fusion cuisine, which experts call in the same breath as the best haute cuisines in the world. It combines the best recipes of Japan, China and Europe.

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Groupers are Japan's most valuable edible fish. For chef Hashimoto, this noble fish is an absolute must-have ingredient for an upcoming company celebration. The elusive grouper is a symbol of celebratory occasions and can be found in the oldest Shippoku recipe books. Chef Hashimoto shows what delicious dishes you can make with a grouper.

A compilation from the documentary "Geheimtipp Nagasaki: Das perfekte Festmahl"
Click here for the full length documentary: https://youtu.be/iNa5KO2HXX0