Recipe
#120 Chef Hoshino's Frozen Gourmet Selection: Biei Pork Pot-au-Feu & Biei Vegetable Soups Online Sale | Chef Teruhiko Hoshino
Ingredients
- Bieipork (shoulder loin) (not specified)
- Bieipork (belly) (not specified)
- Potato(not specified)
- Carrot(not specified)
- Cabbage(for searing) (not specified)
- Forsoup: Asparagus (Lathnoble) / Corn / Broccoli / Pumpkin / Potato (140 ml frozen pack each)
About "Biei Pork Pot-au-Feu & 5 Varieties of Frozen Biei Vegetable Soups"
This frozen gourmet series was developed by Chef Akihiko Hoshino after meeting local producers in Biei, Hokkaido. Featuring five vegetable soups and a hearty pork pot-au-feu made with two cuts of Biei pork, these additive-free dishes faithfully recreate restaurant recipes. Simply heat them from frozen in boiling water—about 5 minutes for the soups and 10 to 15 minutes for the pot-au-feu. For an elegant restaurant-style presentation, serve the pot-au-feu over a bed of pan-seared cabbage. Available nationwide on the HIRAMATSU GOURMET online shop, with a 10% discount using the coupon code 'HOSHINOCHEF'.
Introduction to 星野晃彦シェフ Teruhiko Hoshino →
Tips for Making "Biei Pork Pot-au-Feu & 5 Varieties of Frozen Biei Vegetable Soups"
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Thawing Method
- Do not thaw in the refrigerator. Always heat directly from frozen in boiling water to lock in the flavor.
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Heating Time
- Boil the soup packs for about 5 minutes, and the pot-au-feu for 10 to 15 minutes to ensure the meat is heated through.
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Energy Saving
- For the pot-au-feu, you can turn off the heat after boiling, cover, and let it sit in the hot water for 15 minutes to warm gently.
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Plating
- Serve the pot-au-feu over a bed of pan-seared cabbage for an elegant, restaurant-style presentation.
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Pouring Soup
- The soup pouches have a gusseted bottom to stand upright. Snip the top and pour into a 150 ml cup for a perfect portion.
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Ingredients
- Made with whole vegetables and zero preservatives. Ingredients like pumpkin are used skin-on to maximize natural flavors.
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Pot-au-Feu Cuts
- The shoulder loin and pork belly are cooked separately using optimal methods, allowing you to enjoy distinct textures and flavors.
Ingredients for "Biei Pork Pot-au-Feu & 5 Varieties of Frozen Biei Vegetable Soups"
6 items* Tap ingredient names to find on Amazon
How to Make "Biei Pork Pot-au-Feu & 5 Varieties of Frozen Biei Vegetable Soups"
- 1
To serve the soup: Place the frozen pack directly into boiling water and heat for about 5 minutes.
- 2
Cut the top of the package with scissors and pour into a soup cup (approx. 150 ml capacity).
- 3
To serve the pot-au-feu: Place the frozen pack directly into boiling water and heat for 10 to 15 minutes. (For an energy-saving method, bring water to a boil, turn off the heat, submerge the pack, cover with a lid, and let it sit for 15 minutes to cook with residual heat.)
- 4
Cut the cabbage into bite-sized pieces and sear in a pan or grill until nicely browned.
- 5
Place the seared cabbage on a plate, then arrange the heated pot-au-feu (shoulder loin, pork belly, potato, carrot) on top along with the broth to complete.
Detailed Commentary on "Biei Pork Pot-au-Feu & 5 Varieties of Frozen Biei Vegetable Soups"
* Content organized by topics from the video.
Online Launch Announcement & Background
Chef Akihiko Hoshino of Jardin Paul Bocuse has exciting news for viewers! While he has shared many soup and pot-au-feu recipes on YouTube, these dishes are now officially available for purchase online. Although they were sold in limited quantities before, the complete, enticing lineup is now fully ready for its official debut. This frozen gourmet series represents the chef's dedication to bringing professional restaurant flavors into your home. It is perfect for everyday dining or as a thoughtful gift for loved ones.
French Cuisine Meets Biei, Hokkaido Producers
The word 'Biei' is prominently featured on the packaging. The inspiration came a few years ago when Chef Hoshino visited Biei, Hokkaido, met local farmers, and experienced their incredible produce firsthand. The recipes used in his restaurant were adapted directly for production without any preservatives or additives. By combining classic French culinary techniques with the rich, natural flavors of Biei vegetables, they have created luxurious soups that bring out the absolute best in each ingredient. This special collection offers both peace of mind, knowing where the ingredients come from, and the chef's uncompromising quality.
Five Soup Varieties & Easy Reheating
The soup lineup features five varieties: asparagus (Lathnoble), corn, broccoli, pumpkin, and potato. Each soup highlights the natural, comforting sweetness of the vegetables and arrives vacuum-sealed and frozen. Preparation is incredibly simple: just place the frozen pack in boiling water for about 5 minutes. Each pack contains 140 ml, which is designed to fit perfectly into a standard 150 ml soup cup. Ideal for busy mornings or special dinners, these packs make enjoying authentic French soup effortless.
Biei Pork Pot-au-Feu & Serving Tips
In addition to the soups, there is a hearty 'Biei Pork Pot-au-Feu.' This dish faithfully recreates the signature recipe Chef Hoshino previously shared on his channel, packed with generous chunks of potatoes, carrots, and premium Biei pork. For an elevated presentation, the chef recommends searing some cabbage in a pan beforehand, placing it at the bottom of the plate, and pouring the hot pot-au-feu over it. This simple step transforms the dish into an exquisite, restaurant-quality French course. The savory pork broth pairs beautifully with the charred sweetness of the seared cabbage.
Reheating & Plating for Maximum Flavor
Demonstrating in the kitchen, Chef Hoshino shares a crucial tip: 'Never thaw the frozen packs in the refrigerator.' Heating them directly from frozen in boiling water is the secret to locking in all the flavor. Heat the soups for 5 minutes, and the pot-au-feu for 10 to 15 minutes to ensure the meat is warmed through to the center. The soup pouches feature a gusseted bottom, allowing them to stand upright after heating. Simply snip the top with scissors and pour into a warm cup to release the rich aroma. It is clean, easy, and foolproof.
Tasting the Five Unique Soups
Chef Hoshino conducts a tasting of all five heated soups. The most popular 'Potato' soup features a deep flavor profile combining homemade chicken bouillon and fresh cream. The 'Corn' soup extracts the rich sweetness right down to the cob, prompting an enthusiastic 'Delicious!' from the chef. The 'Broccoli' and 'Asparagus' soups use the potato soup as a base blended with fresh vegetable purée. Notably, the asparagus soup features 'Lathnoble,' a rare variety harvested for only two to three weeks in May, offering an incredibly concentrated flavor. The nutrient-rich 'Pumpkin' soup is made using the whole vegetable, skin included. Each soup shines with its own unique character.
Exquisite Pot-au-Feu with Two Pork Cuts
Finally, the pot-au-feu is ready after heating for 15 minutes. For an energy-saving tip, you can place the pack in boiling water, turn off the heat, cover, and let it sit for 15 minutes; the residual heat will warm it perfectly. To serve, place the seared cabbage on a plate and top with the shoulder loin and pork belly. Remarkably, these two cuts of pork are cooked separately using optimal methods for each. Upon tasting, the chef is highly impressed by the sweet fat and melt-in-your-mouth tenderness of the pork belly. Both the soups and the pot-au-feu are highly recommended as premium gifts. Experience this culinary delight in your own home!
About 星野晃彦シェフ Teruhiko Hoshino
星野晃彦シェフ Teruhiko Hoshino
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