Oikawa san, President of Oigen Foundry welcomed an intimate group of Australia’s food and green media along with a contingent of high profile chefs, most of whom have first hand experience with Oigen cookware.
Oikawa san’s message was clear – her goal was to produce high quality, sustainable cookware made to last 100 years.
Chase Kojima – ex Nobu group was the star act of night demo’ing Oigen’s cast iron cookware to a captive audience.
Chase used Oigen’s cast iron grill at low temp to gently cook fillets of flounder with a sake and gruyere buerre blanc. “The even heat holds temperature even when you put in cold food,” he points out.
Next dish was a wagyu t-bone. The t-bone was initially cooked sous vide with a light marinade and finished on a searing hot Oigen cast iron grill. “I can crank the grill up really high so I can get the outside crisp”.
Oigen’s cast iron cookware is perfect for cooking at high temperatures as the outside sears evenly and quickly while the inside remains juicy.
After resting, the t-bone was sliced and served with an assortment of dipping sauces including yuzu kosho.
We walked away from the night with two thoughts, can’t wait for Chase’s Sokyo restaurant to open next month and we’re so excited to introduce Oigen cast iron cookware to Australia.
See more photos from the event.