Chef Ben Pollinger Embodied Teriyaki Fish Into The...

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Japanese Premier Products News
March 2012 Issue
Focused Products

Featured Chef: Ben Pollinger

Teriyaki Fish
"Japanese people call it
Tsukuda-ni"

Tsukuda-ni means fish cooked
in soy and sugar. This cuisine
originated as a preservation
method, developed by thewisdom of fishermen who
understood the nutritional
value of fish. The sweet andsalty taste of Tsukuda-ni goes
perfectly with rice and today is
indispensable to the Japanesedinner table. People fromoverseas find the taste similar
to teriyaki and often refer tothis food as Teriyaki Fish.

Stewed Teriyaki Fish
(Stewed Tsukuda-ni)"A new innovation for thetables all over the world"
Developed in Western style to

1 of 8BIOGRAPHY:
Executive Chef Ben Pollinger leads New York City's Oceana
with a distinctive style of cooking that artfully blends the finest
seafood with the best ingredients from a global pantry. His
creations express a dedication to seasonal products and classic
technique with a vast array of flavor profiles.
"My goal is to intrigue our guests' palates with the incrediblenuances in seafood," he says. "I cook every dish with that idea inmind, catering to those bright and fresh flavors."
In addition to maintaining Oceana's Michelin star for four
consecutive years, Pollinger has received outstanding reviews
from the New York Post's Steve Cuozzo and Crain's GaelGreene. In his three-star review, former The New York Times
critic Frank Bruni called Pollinger's cooking "an exhilarating
voyage," and in 2009, Sam Sifton of The New York Times
named his Whole Curried Fried Pink Snapper one of the top 11
dishes of the year. Pollinger and his work have also been featured
on programs like "The Today Show"; ABC News "Chef's Table",and Esquire named him a rising star chef.
A native of New Jersey, Pollinger graduated from the Culinary

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make it easy to integrate theTeriyaki Fish (Tsukuda-ni) into
the common dishes all overthe world. There are fivedifferent kinds which are
Sannma Kanro-ni (Pasificsaury) and Iwashi Kanro-ni(Sardine) marinated with olive
oil or tomato sauce and Iwashi
Kanno-ni (Sardine) with spicy
cod fish egg sauce. These are
the newest addition to the lineof Teriyaki Fish (Tsukuda-ni)
products.

About the Producer"Japanese traditional flavor
from Japan to all over theworld"

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Institute of America in Hyde Park, NY, as class valedictorian andmoved to Monte Carlo to work at the world-renowned Le Louis
XV under Chef Alain Ducasse. Upon returning to New York,
Pollinger worked for Chef Christian Delouvrier at Les Celebritesand Lespinasse. He spent more than seven years expanding hisrepertoire with Chef Michael Romano at Union Square Café andChef Floyd Cardoz at Tabla. Throughout his early career, hedeveloped his particular passion for seafood, intrigued by thebroad variety of possibilities and the challenge of preparing
delicate ingredients with subtlety and aplomb.
Through his work and extensive travels in France, Italy, andSpain, Pollinger has deepened his appreciation for seasonal
ingredients and regional flavors. He gained a profound respect
for the complexities that go into creating a stellar dish: thedevotion of farmers to the soil and the fishermen to their day's
catch; the thoughtful application of precise techniques to pureingredients; and the exchange between chefs and the diners theyhost. As an avid gardener, Pollinger also finds inspiration for his500-sqaure-foot organic garden at home in New Jersey, which
often provides the herbs and spices that flavor his menus forOceana. When he joined Oceana as executive chef in 2006, hebrought with him the skills and desire to create an extraordinary
dining experience based on this philosophy. Coupled with his
kitchen leadership, Pollinger reflects the Livanos family'scommitment to professionalism and excellence in hospitality.
Biography provided by: Oceana

TERIYAKI FISH (Tsukuda-ni) DINNER EVENT:
Since 1924, HIRAMATSU
SEAFOODS COMPANY
has been making traditional
Japanese Teriyaki Fish(Tsukuda-ni), fish boiled insoy sauce, in Toyohashi Cityin Aichi Prefecture.
Toyohashi is blessed with anabundance of produce fromboth land and sea, and they
have been striving each day
to ensure that the traditional
foods of Toyohashi are kept
alive in the modern era.
HIRAMATSU SEAFOODSCOMPANY uses thefreshest seafoods and best
ingredients to produce the2 of 8

"Teriyaki fish (Tsukuda-ni) has a lot of similarities withtraditional fish products used in European cuisine, so eventhough this product is different, I am able to use it in very
traditional European cooking, or even take it in a modern
direction," says Chef Pollinger.
Chef Pollinger's dishes (below) were served at a private
party at Oceana Restaurant. Many of the dishes served at
the event embodied a strong European influence withdishes such as risotto and bagna càuda. Each dish waswell received, and in true Western tradition, paired with awine.
The guests were food industry professionals from the New
York area. None of the guests were familiar with Teriyaki
Fish (Tsukuda-ni) or even accustomed to eating fish suchas saury or sardines.
"Oily fish like sardines were once only used in ethnic
cuisine and not in the mainstream, now they are being

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most flavorful and healthy
product possible.
Hiramatsu's products
have received manyawards.
www.bisyoku.com

Oceana120 West 49th Street
New York, NY 10020
Tel:212-759-5941
www.oceanarestaurant.com

Where to PurchaseTeriyaki Fish(Tsukuda-ni)

Retailers
MITSUWA
595 River Road
Edgewater, NJTel) 201-941-9113

www.mitsuwa.com/english/

KOTOBUKI
1815 Massachusetts Ave Porter
Exchange Blvd. Cambridge, MATel) 617492-5330

YAGURA
24 East 41st
New York, NYTel)212-598-3040

MARUICHI

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recognized and it is a perfect time for this product to comeout in the United States. Nowadays people are more
knowledgeable about food than they ever were before, andbecoming less intimidated by foreign ingredients. Nothingis new, now that there is so much information about foodon the Internet," says Chef Pollinger.
Although this product is new, the flavors that the fish aremarinated in are very familiar to anyone who has eaten ata Japanese restaurant. The taste is similar to teriyaki - asweet soy sauce marinade. Traditionally, Japanese people
will eat this fish over rice, but Chef Pollinger easily found a
way to compliment the sweetness of the fish, and pair itwith flavors that are not seen in Japanese cooking:"I enjoy the sweetness and think it is really nice. When you
design a dish, you want to make sure that you havedifferent flavor elements that the dish is not flat. If you
have acid in a dish, the sweetness can bring it down, so
there are constantly different taste sensations going on ineach new bite.
The nature of this product is that is going to be asecondary part of the dish, almost like a seasoning or anaccent. When creating dishes for a group of people who
had not tried an ingredient like Teriyaki fish (Tsukuda-ni)
before, I paired it with ingredients that already ismainstream or that has a large acceptability, likemushrooms and pears in the salad. That way none of thedishes are too much of a risk for anyone to try."
The wines that were paired with each dish enhanced thesweetness as well as the saltiness of the fish, and in somecourses complimented Teriyaki fish (Tsukuda- ni) bymellowing out the sweetness. The possibilities for this highquality product are endless in modern cuisine. Pairing
sweet and salty with different ingredients and beverages is
not a new idea in cooking.
Chef Pollinger's cuisine embodies the theme of Teriyaki
fish (Tsukuda-ni), a traditional method that can be infused
into any cuisine or dish, if done thoughtfully and with anopen mind:"My cooking style here is global seafood. I have worked ineverything from Indian to French restaurants. That allows
me to move traditional ingredients in many different
directions. And I can really do just about anything herewith fish. Fish is like a blank canvas to for an artist."

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1049 Rockville Pike Rockville, MDTel) 301-545-0101

SUNRISE MART
8 Stuyvesant St 2Fl
New York, NYTel) 212-598-3040

Distributors

Wild Mushroom & Pear SaladOil Stewed Saury, Pine Nuts
This salad pairs earthy mushrooms with sweet pears. Very little
is done to the Stewed Teiryaki Fish (Stewed Tsukuda-ni), they
are just warmed, and laid onto bitter arugula. The different flavor
combinations in this dish are exciting, and especially with asmooth white wine.

Daiei Trading Co., Inc
Paired with Anakena, 2011, Valle CentralTel) 718-539-8100

www.daiei-trading.com/HomeNew York Mutual TradingTel) 201-933-9555

www.nymtc.com

Newsletter Created by
La Fuente Services, Inc.
Tel) 718-329-6512
www.la-fuente.us
fuke@la-fuente.us

Photos by
Atsushi Tomioka
www.tomistudio.com

Serves 4

2 cups wild arugula
2 tablespoons pine nuts, lightly toasted
8 pieces Oil Stewed Saury (Stewed Tsukuda-ni), filleted
4 pieces trumpet royale mushrooms
2 bosc pears! cup sherry vinaigrette

MethodToss mushrooms lightly with canola oil, season with saltand pepper. Roast in 350 degree until cooked through.
Chill, cut in quarters then in half again.
Peel pears, cut into quarters. Dip cut sides of one pear insugar, sauté in canola oil until caramelized, finish cooking

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in 350 degree oven until tender.
Slice remaining pear quarters in thin slices.
Toss arugula and pine nuts in sherry vinaigrette, arrange
on 4 plates.
Arrange pear slices to one side of salad, caramelized
pears to other side, mushrooms on top and oil stewed
saury pieces around. Drizzle vinaigrette on plate.

Broccoli Rabe Risotto
Stewed Sardine with Tomato, Quail Egg
A Western takes on Stewed Teriyaki Fish (Stewed Tsukuda-ni)
with rice, Chef Pollinger prepares an Italian rice, risotto. The
acidity in tomatoes balance out the sweetness of the stewed
sardines, and the quail egg add a luscious creaminess.
Paired with Campolargo, Termeao, Barrada, 2007

Serves 4

2 tablespoons extra virgin olive oil
1 shallot, minced
1 clove garlic, minced

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1 cup carnaroli rice
1 cup white wine
3 cups chicken stock
1 jar Tomato Stewed Sardine (Stewed Tsukuda-ni),drained, sauce reserved, fish filleted and diced
8 stalks broccoli rabe, blanched and chopped
1 tablespoon butter
4 tablespoons Parmigiano Reggiano
8 leaves basil, chiffonade
4 quail egg yolks

MethodHeat olive oil in large pan. Sweat shallot and garlic, do not
let color. Add rice, cook a few minutes and season withsalt.
Pour white wine, cook, stirring constantly, until absorbed.
Add stock in three additions, stirring constantly.
Add sauce from the Tomato Stewed Sardine (StewedTsukuda-ni) and broccoli rabe, heat through.
Add butter and cheese off heat, stir. Add basil and diced
sardines, stir.
Divide among 4 bowls, and drop an egg yolk in the centerof each.

Grilled Swordfish
Braised Trevisano, Stewed Sardine Bagna Cauda with
Spicy Fish Eggs
The Stewed Teriyaki Fish (Stewed Tsukuda-ni) in this dish is in
the warm vinaigrette sauce, and it is the star of the dish. The
brininess from the olives with the sardines are true match, andeven better with the bitter trevisano. The dish embodies theability to use Stewed Teriyaki Fish (Stewed Tsukuda-ni) as aseasoning.
Paired with Old Parcel, Zinfandel, Block #4, Lodi, St. Helena

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Serves 4

4 portions swordfish, 6-ounces each
4 heads radicchio trevisano" cup white wine
" cup chicken stock" cup extra virgin olive oil
1 clove garlic, minced" red chili, minced" plum tomato, peeled, seeded and diced
4 black olives, pitted and sliced
4 leaves basil, chiffonade
8 leaves parsley, chiffonade
1 jar Stewed Sardine with Spicy Fish Eggs (Stewed
Tsukuda-ni)

MethodSeason the swordfish with salt and pepper. Grill untilmedium.
Split endive heads, season with salt, braise until tender inwhite wine and chicken stock.
Drain jar of Stewed Sardine with Spicy Fish Eggs (Stewed
Tsukuda-ni), reserve sauce. Fillet sardines and mince.
Heat olive oil over medium heat. Add garlic and cook but
do not let brown. Add chili and tomato, cook one minute.
Add minced sardines and olives, cook one minute. Add
sauce of Stewed Sardine with Spicy Eggs (StewedTsukuda-ni), bring to a simmer, remove from heat and cool.
When cool, add basil and parsley.

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Place endive spears on plate, plate the swordfish next toendive, top fish with sauce and drizzle some more sauceon plate.

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