Hidden flavours?
'“Hidden flavours”. This Japanese cooking term called “Kakushi-aji” kakusi means hidden, Aji means taste.
Since Folke X Maest (Tomoko Tahara) collaboration event is on 24th April, I had the pleasure of visiting Folke restaurant the other day to test out a first course. While there, Chef Colin Uyeda introduced me to a variety of condiments that he makes in-house. That must be the hidden flavours of Folke. I was blown away by the selection, which included all kinds of miso and a chili paste called "Kosho," among others. Each condiment had its own unique combination of umami flavors and tastes that really impressed me.
I was so excited by what I tasted. One condiment in particular caught my eye: sunflower miso. It I knew it would be the perfect match for my dish at our event.
Overall, I'm grateful for the opportunity to explore new flavors and ingredients, and I'm looking forward to what Chef Colin and I can create together.
Also the amazing desert for the end of event is made by chef Pricilla Deo! Chef Colin and Pricilla together opened Folke last year.
Tickets are here.
Photo : Cafe yvr
Chef Colin with his condiments.
Photo : Cafe yvr
Sneak peek of 1st course : Hassun, snack plate
A sneak peek of our first course: Hassun.
Folke restaurant and I (@tomokotahara/ @maest_food ) teamed up to create a modern take on this traditional snack tray from the Kaiseki tea ceremony menu.
Our Hassun features four unique snacks:
Candied horsetails with beach rose sugar. (T) / I wrote about candy made from foraged horsetails that I dehydrated and candied with soy caramel, coated with beach rose sugar.
Wild green bouquets with rosehip tare, flavoured oil.(T) / I also foraged wild greens, including ground elder, cleavers, bitter cress, wild fennel, and blossoms, and served them as a bouquet with rosehip tare sauce and flavoured oil.
Pumpkin seed tofu with Chef Colin’s special condiments (stay tuned)(F) / Chef Colin from Folke created pumpkin seed tofu without using Nigari or other coagulant agents. He will serve it with his special homemade condiments, and the reveal is coming soon!
Slow cooked Beet sashimi with house made ponzu jelly.(F)/To make the slow-cooked beet sashimi, chef Colin used a multi-step process that included burning, slow cooking, and dehydrating the beets. The resulting dish is packed with delicious beet flavor.
Here is a great news. We're excited to offer a more budget-friendly version of our event ticket. Now priced at just $85, your ticket includes a 7-course tastings menu(complete with dessert) and gratuity.
We've also streamlined the menu by reducing the number of featured items, so you can focus on savoring each bite. Choose your preferred seating time (6pm or 8pm) and get ready for a culinary adventure like no other!
*We understand that some of you may have already purchased tickets at the higher price, and we apologize for any inconvenience this may cause. However, we will be issuing refunds for the price adjustment to ensure that everyone can enjoy this incredible dining experience at the new, lower price.
Ticket link https://www.folkerestaurant.com/tickets. Photo credit : Cafe yvr
Our vegan ‘omakase’ dinner event
As I was browsing through Noma Kyoto's posts (feeling a bit jealous that people were able to snag a reservation there), I couldn't help but appreciate the amazing food environment in Japan. With the islands spanning a long distance, the country experiences a variety of climates in each season. In particular, during springtime, one can enjoy summer fruits from Okinawa and other southern islands, as well as regular spring vegetables and plants from Honshu, and late winter seaweeds and vegetables from colder areas such as Hokkaido and the northern region. This realization came to me while I was interning at Inua back in 2019.
I am grateful that restaurants like Noma Kyoto are introducing Japanese culture and environment to the world, showcasing how rich and diverse the food culture of Japan is through their eyes. It makes me realize how lucky I am to have been born in this country and to be proud of my Japanese heritage.
Anyway, let's get back to the main topic. I (@tomokotahara as @maest_food) am excited to announce a collaboration with @folkerestaurant, featuring an 8-course tasting dinner. The base inspirations for our menu items reflect the food culture of Japan. Chef Uyeda, who was born in Canada and is half Japanese, has experience working for six months at a 3 Michelin star restaurant in Japan and also CDC at Kissa Tanto (a Japanese-Italian restaurant) for three years.Along with co-owner and pastry chef Deo, they have opened Folke, whose menus are strongly inspired by East to South Asian cultures and plant based. I feel honored to have the opportunity to work with them.
I hope to see you at the event.
Event details: Ticket link is here.
A plant-based 8-course omakase tasting menu. The event will take place on April 24th with 2 seatings at 5:30pm and 8:30pm. Tickets are available now at @folkerestaurant for $135, 8 courses.
Drink pairing is also available for an additional $45.
The location is Folke restaurant at 2585 W Broadway, Vancouver, BC V6K 2E9.
It’s quince season
Vegan farm to table dinner at Burdock and co
I love smell of quince. I’m looking forward to have it this time of the year. Conversely to the aroma, they are tuff, dry taste when you try it raw.
I cooked them as savoury with yuzu, Mexican mint, organic sugar, vegetable dashi broth and salt.
Additional, Mexican mint has great aroma, it smells like tarragon and mint, a hint of vanilla.
You will try this sauce with a rulade dish, at my vegan dinner pop up at Burdock & co. 18th October.
This is the last pop up 2022. Don’t miss it. Tickets 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.
