Hokkai at Home with our founder Marinus (47) from Driehuis: “Ever since we started Hokkai at Home, I also wanted to share a recipe myself. But like anybody else, I had to wait for my turn. Our marketing department is busy processing all the recipes that our home cooks send, which put me on hold for a while. Of course, I did not agree with that and so I kept trying until I was allowed to share my recipe today.
I love to cook and use our products in all kinds of dishes. I think the art of omission is the most important quality of any chef. If you can cook purely from the ingredients without too many additives, then you are a true master. It’s something I would really like to become better at. In any case, it’s where the Japanese and Italian cuisine are alike: cooking whilst leaving the product in its value. This way you can also make an Italian dish with our fish. I hope you enjoy my Seafood Pasta recipe as much as I did!”