EVENT] BOQUERIA×hamadaya LABO Collaboration Event Report

On June 23, in Uozu City, Toyama Prefecture, two restaurants, BOQUERIA and hamadaya LABO, introduced in the POP Selection of Go e Miyo 2019, held a collaborative event to commemorate their publication.

The two chefs presented a marriage of food and drink that incorporated their suggestions for the future of food from the perspective of "chefs," and a DJ from the popular Shibuya club WOMB was invited for party time. It was a wonderful time that made guests smile.

We received messages from each chef.

BOQUERIA Chef Matsumoto

I didn't think of anything in particular "just for this party.
　I believe that many people who are involved in the culinary industry are unconsciously involved in various food issues.

　I believe that many people who are involved in the culinary industry are unconsciously doing so. If we were to be conscious of something special just for this party, we would be forced to do too much somewhere, and as a result, we would lose money.

　I thought it would result in a loss.
　For example, we could try to make a pie falsse from a piece of meat with a lot of stringy trimmings by boiling it until it is tender.

　For example, we can always collect vegetable scraps to make broth, and use the broth to cook leftover sliced cauliflower into a mousse, or make a pie falsse from the meat.

　The chefs do this as a matter of course.

　It is also important to find ways to make the best use of ingredients that are supposed to be disposed of, but why should they be disposed of in the first place?

　The root of the problem is why the food has to be disposed of in the first place.

　I think that the false image of consumers created by distributors is strangling producers and consumers.

Chef Hamada, hamadaya LABO

I think there are various food problems around the world.

　In preparing this dish, I thought about how I could make good use of ingredients that are usually discarded.

　I used watermelon and early summer vegetables in a starchy sauce and asoup to finishthe dish.

　The scope of what can be saved by a fewchefs in one dishislimited.

　We wouldlike to solve the problems of the producers who always support us, step by step.

　We still have a lot of issues to solve, but we will do our best to resolve them little by little!

Please enjoy the photos of the party!

Chef Hamada of hamadaya LABO (left) and Chef Matsumoto of BOQUERIA (right)

Cauliflower mousse and mixed herb tartlet（BOQUERIA)

Beef tongue ragout and mozzarella empanadas

Cilantro & Jalapeno, Fresh Tomato Salsa (BOQUERIA)