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Chefs and scientists team up to make Japanese food even more delicious


Chefs and scientists team up to make Japanese food even more delicious The Washington Post

Source: http://www.washingtonpost.com/world/chef...

In a university laboratory in Kyoto, a city known for producing the most exquisite food in a country known for its exquisite food, a group of renowned chefs in white coats have been conducting experiments with one question in mind: Can science make their perfect dishes even more perfect?

Forget the “molecular gastronomy” that has become all the rage in Western capitals. Forget Ferran Adrià, the “deconstructivist” Spanish chef, with his “culinary foam” and spherical olives. And forget José Andrés with his liquid nitrogen strawberries.

Here, a group of nine chefs and three scientists is pushing the boundaries in the most minimalist, nuanced way, part of an effort to ensure that this ultimate “slow food” remains relevant in a fast-paced world. The chefs are tinkering with a way of cooking that has remained unchanged for centuries.

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you can't squeeze blood from a turnip, and you can't squeeze deliciousness from a heavily salted oceangoing blob of snot.. lol

Ah, but clearly there are people who prefer that flavor. For them, could the dishes be improved?

Sounds like yes!

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