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

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.