The Japanese embassy organized, Monday February 20, 2017 in a Casablanca restaurant, a demonstration of Japanese cuisine with Moroccan seafood.
For the occasion, the cooks made classic Suchi as well as a regional specialty called “TAKOYAKI, chicken fritters”, very popular in Japan, using, of course, only Moroccan products.
According to the advisor of the Japanese embassy in Morocco, three conditions are essential to prepare Suchi: Having large reserves of fresh fish, mastering fish processing techniques according to health criteria and of course good cooks capable of meticulous and refined techniques. For the ambassador, Morocco is an ideal environment to have a quality final product.
In recent years, Japanese cuisine has enjoyed great success among Moroccans and several specialized restaurants have opened in the largest Moroccan cities.
Source: today
