The second "HOHO" Smile EVENTS presented by KIGI/FH/MUSUBI (hereafter referred to as HOHO), an event brought to you by KIGI, Aoki Musubi, and FH (FASHION HEADLINE), was held. HOHO is a project that brings together creators with whom we have close ties to create spaces for experience and empathy, connecting people through live experiences, creative activities, workshops, and more. The second event, titled "HOHO #002: Enjoying Figs Workshop," took place at the beginning of autumn at OUR FAVOURITE SHOP, a select shop in Shirokane run by KIGI, and hosted by confectionery expert Rika Fukuda. Rika Fukuda worked at the long-established fruit specialty store Shinjuku Takano before going independent. She is currently a confectionery expert and has published numerous books, including "Wrapping Food": Food Theory, "Thugs Always Raid the Dining Table," and "Manga Kitchen." She also writes columns and recipes for magazines such as Soen.
The star of today's dish is seasonal figs. Fukuda and Ryoko Nakamura of the culinary unit Goma, who was there as a special assistant for the day, will be presenting three dishes - tabbouleh, tartine, and dessert - while giving a lecture on how to prepare them in front of a total of 15 guests.
Today's Star: Figs
Different varieties of figs sourced from contracted farmers will be displayed in KIKOF dishes, jointly developed by KIGI and Shiga-based Mother Lake Products. Table styling by Aoki Musubi. Fukuda sprinkles some dried figs grown in his own orchard on top, which he came up with spontaneously, and garnishes the fig leaves with Hokkaido mascarpone cheese...
Mascarpone cheese and fresh figs are said to be a perfect combination
First, Fukuda recommends that you crack open the figs by hand and enjoy them raw. The fig varieties vary, including Masui Dauphine, Banane, Summer Red, and Kadota, and each one is completely different in color, shape, and size, as well as flavor. Banane figs are characterized by their strong sweetness and beige color. According to Fukuda, the word "juttori" perfectly describes the appearance, texture, and taste of the figs. Apparently, there are over 100 varieties of figs in the world. The sweet aroma of figs immediately filled the shop.
The insides of the figs, once cut open, have completely different textures depending on the variety.
Next, we moved on to the food. The first dish was an appetizer salad. Green coriander, cilantro, watercress, and herbs were chopped and piled high on top of the figs, which had been cut crosswise. The dish is seasoned with olive oil and balsamic vinegar, and finished with a squeeze of Miyazaki organic hebesu (a citrus fruit similar to sudachi or kabosu) and a sprinkling of chopped crunchy pistachios. A single peanut adds a nice accent.
The first dish is a jewel-like fig tabbouleh
The second dish is a tartine. A campagne from Tarui Bakery in Sangubashi is topped with olive oil, prosciutto, mustard, and figs. Then, sprinkle with cheese, thyme, and black pepper and place in the oven. "We don't use any salt, so if it's not salty enough, just add prosciutto," says Fukuda. This isn't just for figs, it's also delicious with apples and pears.
Fukuda also says, "The combination of figs, bread, and butter is great, even without cooking it." It's also delicious just by spreading butter on bread and sprinkling it with sliced figs. Takachiho butter, Calpis butter, and Bordier butter seem to go well with it.
Second dish: Fig tartine
The final dish was a shaved ice-style compote for dessert. Fukuda-san had been preparing it since the night before, and it is commonly known as "honey-steamed figs." The figs used are the Kadota variety, which are known for their sweetness and pale pink interior. Apparently, even the finished syrup is dyed pink. To make the compote, first pierce the figs with a fork, then sprinkle with two teaspoons of honey and lemon. The trick to steaming is to steam them slowly over medium heat for 50 minutes. This apparently allows the figs to steam beautifully without bruising. Once cooled, place the container in the refrigerator and serve.
Place two generous figs, including the syrup, under the shaved sleet snow. Next, spread drained yogurt, sprinkle more sleet snow on top, then drizzle with elderflower-flavored cream, and sprinkle with Hebesu peel using a grater to complete the compote!
Third dish: Fig compote served as shaved ice
"Figs are an ingredient whose range of flavors expands the more you try different cooking methods, such as eating them raw, baking, steaming or drying," says Fukuda. We're already looking forward to next year's fig season.
Special assistants for the day, Nakamura Ryoko and Fukuda Rika
From now on, HOHO will continue to use its ingenuity to come up with new ideas, invite creators, and prepare wonderful "methods" that will make you nod in agreement, waiting for you together with the wise owl "HOHO"!
The star of today's dish is seasonal figs. Fukuda and Ryoko Nakamura of the culinary unit Goma, who was there as a special assistant for the day, will be presenting three dishes - tabbouleh, tartine, and dessert - while giving a lecture on how to prepare them in front of a total of 15 guests.
Today's Star: Figs
Different varieties of figs sourced from contracted farmers will be displayed in KIKOF dishes, jointly developed by KIGI and Shiga-based Mother Lake Products. Table styling by Aoki Musubi. Fukuda sprinkles some dried figs grown in his own orchard on top, which he came up with spontaneously, and garnishes the fig leaves with Hokkaido mascarpone cheese...
Mascarpone cheese and fresh figs are said to be a perfect combination
First, Fukuda recommends that you crack open the figs by hand and enjoy them raw. The fig varieties vary, including Masui Dauphine, Banane, Summer Red, and Kadota, and each one is completely different in color, shape, and size, as well as flavor. Banane figs are characterized by their strong sweetness and beige color. According to Fukuda, the word "juttori" perfectly describes the appearance, texture, and taste of the figs. Apparently, there are over 100 varieties of figs in the world. The sweet aroma of figs immediately filled the shop.
The insides of the figs, once cut open, have completely different textures depending on the variety.
Next, we moved on to the food. The first dish was an appetizer salad. Green coriander, cilantro, watercress, and herbs were chopped and piled high on top of the figs, which had been cut crosswise. The dish is seasoned with olive oil and balsamic vinegar, and finished with a squeeze of Miyazaki organic hebesu (a citrus fruit similar to sudachi or kabosu) and a sprinkling of chopped crunchy pistachios. A single peanut adds a nice accent.
The first dish is a jewel-like fig tabbouleh
The second dish is a tartine. A campagne from Tarui Bakery in Sangubashi is topped with olive oil, prosciutto, mustard, and figs. Then, sprinkle with cheese, thyme, and black pepper and place in the oven. "We don't use any salt, so if it's not salty enough, just add prosciutto," says Fukuda. This isn't just for figs, it's also delicious with apples and pears.
Fukuda also says, "The combination of figs, bread, and butter is great, even without cooking it." It's also delicious just by spreading butter on bread and sprinkling it with sliced figs. Takachiho butter, Calpis butter, and Bordier butter seem to go well with it.
Second dish: Fig tartine
The final dish was a shaved ice-style compote for dessert. Fukuda-san had been preparing it since the night before, and it is commonly known as "honey-steamed figs." The figs used are the Kadota variety, which are known for their sweetness and pale pink interior. Apparently, even the finished syrup is dyed pink. To make the compote, first pierce the figs with a fork, then sprinkle with two teaspoons of honey and lemon. The trick to steaming is to steam them slowly over medium heat for 50 minutes. This apparently allows the figs to steam beautifully without bruising. Once cooled, place the container in the refrigerator and serve.
Place two generous figs, including the syrup, under the shaved sleet snow. Next, spread drained yogurt, sprinkle more sleet snow on top, then drizzle with elderflower-flavored cream, and sprinkle with Hebesu peel using a grater to complete the compote!
Third dish: Fig compote served as shaved ice
"Figs are an ingredient whose range of flavors expands the more you try different cooking methods, such as eating them raw, baking, steaming or drying," says Fukuda. We're already looking forward to next year's fig season.
Special assistants for the day, Nakamura Ryoko and Fukuda Rika
From now on, HOHO will continue to use its ingenuity to come up with new ideas, invite creators, and prepare wonderful "methods" that will make you nod in agreement, waiting for you together with the wise owl "HOHO"!
