Vive las verduras

Vegetables and Dashi

Tooru Okuda

The oriental cuisine of the Japanese chef Tooru Okuda, from Tokyo’s Ginza Koyu Restaurant, unites a whole universe of textures and flavours on a single plate. The premise is: the world fits in a teaspoon.

For example, he mixed white fish (surimi) with squash boiled in dashi (a stock obtained from boiling finely-sliced tuna) and added mayonnaise. These three ingredients were then used to prepare three different dishes: the first, a mousse, the second, a soup, and the third, a ball fried straight in the frying-pan.

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