Spring harvest

Harvested some spring wilds. Butterbur, mustard leaves, miners lettuce, stingy nettles.

Spring is busy, exiting time for harvesting and preserve the edible plants.

So finalized the menu for this weekend’s take aways pop up at Harken coffee.

Important: We have to apologize about that we announced as we will be available for dine-ins, however Harken isn’t able to do 100% dining for food service now & this event is basically take out. Still you can enjoy coffee & food in the room but it will be self service basis.

Walk-in purchase is available but the numbers are limited, highly recommend to make pre-orders.

Anyways back to subject. Harvests. Introducing how to cook butterbur in traditional Japanese way.

This plant has a hole inside of the stem. Some says it can be a straw?

Clean the leaves and extra parts, salt.

After salted, boil whole stems and peel the skin little by little.

Voilà.

Vegan bento pop up: Chirashi sushi

Maest food at Harken coffee : Vegan bento pop up 0.2 : Chirashi sushi.

Do you know Chirashi sushi? It’s basically like a poke, this is the quickest answer - it has long history. It have been commonly eaten in Japan since late 1800s, normally fresh fish (sashimi) on sushi rice.

This is vegan and artistically made- no fish at all, but variety of mocked fish and coulourful farm vegetables on the rice.

Ikura, marinated tuna, smoked salmon, kinshi tamago(shredded crape style egg) - all house made with vegetables.

Every content is made with thoughtful method to balance the flavour and texture, cured or marinated, etc. 

The chirashi sushi is in a beautiful wooden box, and also with Farm red potato Miso soup.

Available 20th & 21st March at Harken coffee 338 Powell street. Very limited number, highly recommend to pre-order online.