A photo from open sources
Chef Toshio Tanabe was known as a good specialist in areas of french cuisine. But not so long ago he confessed to visitors in secret hobby. It turned out the greatest gastronomic interest for him, it is not seafood and pastries, but soil. “Man is not the creator of the sea, air and earth. They are part of nature and, in a sense, endowed with life, – explains Tanabe has its unusual interest in pasture. – I am only trying to express that feeling in my dishes. “Former boxer, exchanging a sports career for cooking, works in French restaurant for 20 years. About 8 years ago he first offered guests dinner out of the mud, reports Reuters. According to the cook, the hardest part of making such a meal is, oddly enough, search for ingredients. Find good land that has not been poisoned fertilizers or other harmful to human health substances turned out to be not so simple. “Wherever I went, to find the right soil. The main work took place in the mountains and other similar places. Of course, I searched only in the territories, which do not apply to agricultural land – otherwise I’d have to dig very deeply, ”the cook said. time suppliers bring Tanabe about a kilogram of soil each day. The whole earth is pre-checked for dangerous elements. This gave the cook the opportunity to include “mud” in the menu dishes on a regular basis, whereas before he could only occasionally Pamper visitors with one or two culinary masterpieces. Tanabe has been preparing the land he brought for some time according to a special technology to rid it of odors. Thereafter the soil is sieved through a sieve. Now the client can try these treats like mud soup, mud croutons and soil sorbet. The pride of the cook is unwashed potatoes stuffed with truffles. Visitors to the institution reacted differently to food, which, Tanabe assures, is not only tasty, but also very healthy. “The taste was a little gritty, but not unpleasant. A bit like vegetable soup. I liked it, “- shared his impressions of the dinner one of the locals. However, despite a certain the number of flattering reviews, most of the visitors are innovations at least with caution. Toshio Tanabe complains that in the old days, people ate the soil, and now disdain. Including, and for hygiene reasons. Although, it is possible that the Japanese refuse from exquisite refreshments for financial reasons: going to a restaurant Tanab will cost them an average of $ 100.
Japan time
