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 tastings dinner event

Folke X Maest collaboration dinner is two days away. 24th April(Monday)

Here are some sneak peeks.

Tickets are from here.

The event details:

A plant-based menu featuring spring vegetables, the base concept is Japanese food culture.

See other posts about our food and concept.

April 24th with 2 seatings at 6pm(sold out) and 8pm(a few spots left).

$85 tips are included. Drink pairing(sake / wine) is also available for an additional $45. 

At Folke restaurant at 2585 W Broadway, Vancouver, BC 

Savory Sumi chacoal donuts

Plant based surf and turf.

Spring shoots plate.

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.