{"id":2907,"date":"2025-02-11T16:10:19","date_gmt":"2025-02-11T15:10:19","guid":{"rendered":"https:\/\/nounemaroc.ma\/?p=2907"},"modified":"2025-07-13T21:38:20","modified_gmt":"2025-07-13T20:38:20","slug":"the-art-of-unagi-master-ryohei-oikawa-at-work-at-nounemaroc","status":"publish","type":"post","link":"https:\/\/nounemaroc.ma\/fr\/the-art-of-unagi-master-ryohei-oikawa-at-work-at-nounemaroc\/","title":{"rendered":"L\u2019Art de l\u2019Unagi : Le Ma\u00eetre Ryohei Oikawa en Action chez NOUNEMAROC"},"content":{"rendered":"\n

Dans l\u2019univers raffin\u00e9 de la cuisine japonaise, peu de plats exigent autant de pr\u00e9cision et de ma\u00eetrise que l\u2019unagi (anguille grill\u00e9e).
Le ma\u00eetre Ryohei Oikawa, v\u00e9ritable l\u00e9gende culinaire, perp\u00e9tue avec gr\u00e2ce et rigueur cet art ancestral.<\/p>\n\n\n\n

Avec des gestes s\u00fbrs et un couteau parfaitement aiguis\u00e9, il incise l\u2019anguille avec une pr\u00e9cision chirurgicale, suivant des techniques transmises de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration. Chaque filet est ensuite d\u00e9licatement embroch\u00e9 et lentement grill\u00e9 au charbon de binchotan, qui conf\u00e8re une saveur fum\u00e9e exquise \u00e0 la chair.<\/p>\n\n\n\n

Le secret de son unagi r\u00e9side dans la sauce tare, un m\u00e9lange raffin\u00e9 de sauce soja, mirin et sucre, dont la recette est jalousement gard\u00e9e. Appliqu\u00e9e en plusieurs couches, elle enveloppe l\u2019anguille d\u2019un gla\u00e7age brillant et savoureux, sublimant la douceur naturelle du poisson.<\/p>\n\n\n\n

Que ce soit d\u00e9gust\u00e9 sur un lit de riz chaud dans un unadon<\/strong> (bol de riz \u00e0 l\u2019anguille) ou servi en hitsumabushi<\/strong>, l\u2019anguille grill\u00e9e du ma\u00eetre Ryohei Oikawa est un v\u00e9ritable hommage \u00e0 la tradition gastronomique japonaise.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Dans nos installations \u00e0 K\u00e9nitra, notre \u00e9quipe de filetage chez NOUNEMAROC a eu l\u2019opportunit\u00e9 exceptionnelle de vivre une s\u00e9ance immersive aux c\u00f4t\u00e9s d\u2019un grand chef japonais. Ce moment privil\u00e9gi\u00e9 fut une v\u00e9ritable initiation \u00e0 l\u2019art du filetage de l\u2019anguille, une technique exigeant pr\u00e9cision, patience et savoir-faire ancestral.<\/p>\n\n\n\n

\u00c0 travers les gestes ma\u00eetris\u00e9s du chef, notre \u00e9quipe a d\u00e9couvert les subtilit\u00e9s de cette pratique raffin\u00e9e, de l\u2019incision m\u00e9ticuleuse \u00e0 la pr\u00e9paration du filet. Ce fut une exp\u00e9rience enrichissante qui a permis \u00e0 notre \u00e9quipe d\u2019affiner ses comp\u00e9tences et d\u2019explorer l\u2019excellence de la cuisine japonaise.<\/p>\n\n\n\n

Nous sommes fiers d\u2019avoir partag\u00e9 ce moment unique et inspirant, et adressons nos plus sinc\u00e8res remerciements au chef pour cette d\u00e9monstration impressionnante.<\/p>\n","protected":false},"excerpt":{"rendered":"

Dans l\u2019univers raffin\u00e9 de la cuisine japonaise, peu de plats exigent autant de pr\u00e9cision et de ma\u00eetrise que l\u2019unagi (anguille grill\u00e9e).Le ma\u00eetre Ryohei Oikawa, v\u00e9ritable l\u00e9gende culinaire, perp\u00e9tue avec gr\u00e2ce et rigueur cet art ancestral. Avec des gestes s\u00fbrs et un couteau parfaitement aiguis\u00e9, il incise l\u2019anguille avec une pr\u00e9cision chirurgicale, suivant des techniques transmises […]<\/p>\n","protected":false},"author":1,"featured_media":2908,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2907","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/nounemaroc.ma\/fr\/wp-json\/wp\/v2\/posts\/2907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nounemaroc.ma\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nounemaroc.ma\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nounemaroc.ma\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nounemaroc.ma\/fr\/wp-json\/wp\/v2\/comments?post=2907"}],"version-history":[{"count":3,"href":"https:\/\/nounemaroc.ma\/fr\/wp-json\/wp\/v2\/posts\/2907\/revisions"}],"predecessor-version":[{"id":3016,"href":"https:\/\/nounemaroc.ma\/fr\/wp-json\/wp\/v2\/posts\/2907\/revisions\/3016"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nounemaroc.ma\/fr\/wp-json\/wp\/v2\/media\/2908"}],"wp:attachment":[{"href":"https:\/\/nounemaroc.ma\/fr\/wp-json\/wp\/v2\/media?parent=2907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nounemaroc.ma\/fr\/wp-json\/wp\/v2\/categories?post=2907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nounemaroc.ma\/fr\/wp-json\/wp\/v2\/tags?post=2907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}