Mette Sberg, head of Noma's test kitchen, expressed her excitement about seasonal ingredients: In Kyoto, they're so enthusiastic about ingredients available for a limited time.
Many diners at Noma are surprised to see bamboo on the menu in Denmark, as it's cultivated but not typically consumed, highlighting culinary innovation.
Chef Nico Russell from Cafe Mado in Brooklyn showcases another aspect of bamboo utilization by pickling shoots and pairing them with razor clams and garlic.
Forager Tama Matsuoka Wong emphasizes the rapid growth of yellow groove bamboo, which she manages while supplying it to restaurants, indicating the complex relationship with invasive species.
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