Japanese chef Kazuhiro Matshuishi, known for his expertise in treating eel and bronze featherback fish, aims to revolutionize Vietnamese gastronomy by sharing his proven techniques that prioritize safety and flavor. With 34 years of culinary experience, Chef Matshuishi introduced his innovative fish freezing method, which preserves the fish’s tissue structure without causing damage. The 53-year-old chef is keen on fostering collaboration with the Vietnamese culinary industry to promote this freezing method and offer training courses that equip local chefs with the skills to prepare high-quality and safe dishes. Hau Giang, the region that produces the largest quantity of bronze featherback fish in Vietnam, seeks to expand its farming area from nearly 100 hectares to over 150 hectares by 2025.