Using marmalade in savoury cooking: a great citrus marmalade is, at its heart, simply citrus fruit and sugar cooked together, sometimes with other ingredients to support and highlight the main fruit used. So in the same way you might add honey to a savoury dish, or a squeeze of citrus like lime so the acidity brightens the flavour, marmalade can be used in a similar way. At the 2019 @yawatahama_marmalade_festival @marmaladeawards I was captivated watching Chef Shoji Kubota @shoji_japanese_cooks #久保田昌司 from Matsuyama’s luxury Ryokan Dogo Funaya #道後温泉ふなや (a ryokan is a traditional Japanese-style inn, with tatami mats on the floor, a futon to sleep on, and they often have communal baths nearby) using marmalade with tamari as a marinade for a sashimi of yellowtail – made from the freshest catch from Yawataham’s famed fish market – in a similar way to using ponzu sauce. When you visit Matsuyama easy with #flyJAL @japanairlines_jal on your way to #Yawatahama do book a meal at Chef Shoji Kubota’s @shoji_japanese_cooks #久保田昌司 restaurant at Ryokan Dogo Funaya.
