Japanese burdock vegetable

These burdock on the photo is a specific type of burdock vegetable commonly found in Japan. We are lucky to have a glower here in Vancouver.

Burdock itself is a root vegetable that is often overlooked or underrated. It has a distinct earthy taste, which is being compared to the taste of the soil or earth.

When it comes to local Japanese burdock, it is important to note that it is typically more expensive in the market compared to imported burdock varieties. This indicates that it is considered a high-quality and sought-after vegetable.

What sets this burdock apart is its unique flavor profile. It is known for being flavorful with an earthy and muddy aroma. Additionally, it has a touch of sweetness, which adds to its overall taste experience.

it has a certain dryness, so it requires some processing or preparation before being cooked in a dish.Also unique bite texture. It is fibrely, if you cook properly, the texture gets tender.

Japanese variety of burdock vegetable that has rich flavor, earthy aroma, and subtle sweetness. 

We will serve the burdock for a part of our main course - Karaage.

After careful deliberation, a change has been made to our menu. In lieu of the originally planned slow-cooked burdock, we are thrilled to present our patrons with an exciting dish - burdock and artichoke karaage. Though karaage may sound ordinary at first, we assure you that this rendition is anything but average.

Considerable effort has been invested in crafting a dish that showcases intricate layers of flavors and textures. Our attention to detail begins with the special burdock itself, which has undergone special preparation techniques. By tenderizing the burdock , we have created a culinary delight that promises an exciting flavor and texture experience.

To elevate the meal's character, we have chosen to serve it with a side of mushy peas, a beloved British classic. However, we have infused our own twist into this familiar side dish by incorporating pumpkin seeds and yuzu citrus, which impart a refreshing and vibrant element to the plate.

For those seeking an extraordinary seasoning experience, we present a traditional Japanese addition - @tsuentea Matcha salt. This unique seasoning boasts refreshing notes that beautifully complement the dish's richness, resulting in a harmonious balance of flavors.

Initially, we contemplated serving the main course with a pine cone reduction sauce. However, after careful consideration, we have decided to omit it from the dish. Nonetheless, for the curious and adventurous, we may offer it on the side bbq-ed onigiri rice balls. Our commitment to maintaining a well-balanced flavor profile led us to this decision. Actually, it is perfect for the rice balls. Slight pine flavour and tamari..

This dish promises to captivate discerning palate. We invite you to join us on a culinary journey that celebrates innovation and showcases the true artistry of our kitchen.Event tickets are here.

Vegan Farm to table dinner series vol.12

Introducing our solo farm to table dinner series - counts 12th edition. We didn’t do solo for 6 month and finally make it happen.

The details :

Vegan farm to table dinner vol.12

“Sakana”

This 6 course menu is inspired by the Japanese word Sakana, which refers to snacks traditionally enjoyed with alcohol and can also double as a dinner option.

Experience the unique flavors of the local seasonal ingredients with a Japanese culinary twist with our menu.

Made with fresh, locally-sourced ingredients and complemented by preserved ingredients from previous seasons, it offers a taste that is both niche and precious to the region.

This time, the menu is all gluten free.(Photos are examples)

*We will have special bottle cocktails from Kaname(Grapes and soda) and vegan biodynamic wines selections from BC wine provider Ian and wine. Available at the cash bar on the day.(accepting cash/credit card/debit) .

Also a bonus! Our playlist of the night is created by Vancouver DJ, Nina Mendoza.

Location : Folke restaurant(2585 W Broadway)

June 20th

5:15 pm/7:45 pm

Menu.

1.Kelp chips,tonburi, morells, wild pickles

2.Vegan Burrata.Elder flower.Strawberry & miso. Seed crackers.

3.Turnip noodles. Mugwort mochi. Asparagus. Herb oil

4.Roasted burdock.rubarb. Pine cone honey.Artichoke.Seasonal beans.

5.Floworing currnats and green apricot jelly

6.Monaka wafers. Cherry blossom ice cream.Seasonal fruits.

Limited seatings. No walk-ins, ticket holders only.

The ticket is including 6 course dinner and tips.

We kindly request that you refrain from bringing your own drinks.

To ensure the safety and well-being of our guests, we politely reject to take reservations for people with severe allergies. Thank you for understanding.

Tickets are refundable until 2 days before the event.More details about ticketing policies are here.

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.