Candied Horsetails

Candied Horsetails: An Intriguing Addition to our 1st course(It will be 4 kinds of snacks on a plate)

When it comes to unusual foods, candied horsetails might be the epitome of unconventional. But despite their strange appearance, they offer a unique and delicious experience for those who dare to try.

I will collaborate with Folke restaurant for an event, and I knew I wanted to introduce this dish to their menu. But let me tell you, making candied horsetails was not an easy feat.

First, I had to clean and branch the horsetails. Then, I tried cooking them in a soy sauce caramel, but the water from the horsetails made the caramel thinner and stickier than I wanted. I also realized that they needed extra flavors to balance their unique taste.

So, I tried dehydrating them overnight, which not only enhanced their flavor but also made them easier to cook.(Double win, yay)

However, I could only candy about 10 pieces at a time because the horsetails are quite fragile. In total, I made around 130-140 pieces.Took me a few hours.

Once I candied them, I coated them with rose sugar, which added a floral acidity that perfectly complemented the horsetail. After air-drying them for a few days, they were ready to serve.

The result was an intriguing, imperfect yet perfect dish that offered layers of flavors. And while it might not be for everyone, it’s certainly an experience that food enthusiasts should try at least once.

If you're interested in trying out new and exciting dishes, be sure to join us at the collaboration event with Folke restaurant. Along with candied horsetails, you'll be able to enjoy a variety of deliciously cooked seasonal vegetables and plants.

In conclusion, candied horsetails are a unique and unconventional addition to any plate. Don't let their strange appearance fool you – their flavors and textures will surprise and delight you. So, go ahead and try something new – you might just discover your next favorite dish.

About the event information, ticket link is here.

Vegan Farm to table dinner pop up at Burdock and co

This will be 10th of my Vegan dinner event - I have been doing the event for 5 years, I used to call it “Far East”, but not anymore.

Still I’m using traditional Japanese methods but it isn’t visually noticed when you served the dishes at the table.

This time, foods are European inspired.

I went Denmark in April for joining Mad symposium which is hosting by Mad project, they are doing hospitality related symposiums.It was very inspiring days, but won’t write about this subject here, I will write about it in the future.

Back to main subject, the menu is inspired by the trip. and wanted to do this event light after, but I got long covid symptoms for two month.

.Anyways, it is 6 course, introducing a few of dishes of the menu..Ticket link is here

I will donate 10% of ticket sales to Vancouver farmers market. I saw many farmers are struggling with weather this year, and I wanted to do something to support them.Using local farm veggies as usual.

Kohlrabi.

Kohlrabi-ravioli. Say it three times ',) with smoky potato filling.Pressured lemon. Kelp caviar.Lemon kohlrabi sauce

Carrots.

Carrots are braised with wild ose hip paste, nice acidity and sweetness. Serving with rose hip and almond paste, lentils, aged pickled garlic scapes, carrot crapes.

Squash pave.

The pave is roasted 12 hours with fig leaves, serving with a pie crust, emerald oil that made with wild sorrels and spruce tips, squash sauce.

Event ticket price is $120 including a glass of wine, also non-alcholic refreshment in the end. The gratuity is not included. Ticket link is here.

Cheese board, green walnut

Finished for a test for one of a menu for vegan contemporary dinner series vol.9 Far East.

We will feature Vancouver vegan’s favourite, plant based cheese shop, Blue Heron’s products.

We call it “board”, cheese samplers are on a pear compote(the cheeses on the pear are ideal, we don’t have actual products yet since we need to serve them fresh).

Pears.When I saw the pears at a farmers market, I bought it right away.

They looked like a treasure that I found in a cardboard, beautiful product.(And actual taste is perfect too)

Green walnuts. I received them from a farm where I took a field trip to, and then preserved in pickling liquid in mid summer.

I’ve tried the taste of nochino before but not pickled green walnuts.

After fermented a few days, the liquid got so black and I was excited how strange they are. Then left it about a month.

When I tried them two weeks ago, it was slightly too bitter and I thought I can’t use it for the event. Then I tried it again this week -happy surprise! It wasn’t bitter. Food science and time made a magic. Wonderful fragrance, unique texture and taste. Great addition for cheese & wine snack.

Shiso. Found them at a farmers markets then made an extract, then jelly. Very unique flavour, in between anise, basils, and mint.

Try them at our event. September 14th at Burdock & co. 7 course tastings dinner with a glass of wine, cold brew coffee & a dessert. The details are here.