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

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.