Chef Kitano Yurika has created the ideal dish for a hot summer’s day, when there’s an abundance of fresh produce like tomatoes, tuna and peaches.
The Japanese born and raised chef, who first started cooking in France, uses ingredients and techniques that reflect the culinary influences of both cultures in her life.
Sushi, and raw tuna in particular, was one of Yurika's favourite dishes growing up. Yet she discovered that the culture of eating raw fish wasn’t so common in France when she first arrived. Yet, with the arrival of nouvelle cuisine, she says "French people have become fond of eating raw fish."
“In Japan, it is the mainstream to eat raw fish with soy sauce and wasabi, but since I came to France, I learned how to cook it by combining it with fruits, vegetables, and herbs.”
While Yurika uses ingredients that are easily available in her own country, she “makes the most” of the "real taste of the ingredients" in France, using Japanese techniques “for eating raw tuna more deliciously.”
Try out Yurika's easy recipe below, and see how she lets her favourite fish shine.