Sustainable Dinner Event: Turning Food Scraps Into Fine Dining with Chef Suzuki скачать в хорошем качестве

Sustainable Dinner Event: Turning Food Scraps Into Fine Dining with Chef Suzuki

PLEASE NOTE: This dining experience took place on 12/9/2020, before the second state of emergency was declared in Tokyo. As a precaution against covid-19, guests sanitized their hands and had their temperature checked upon entry. To prevent a crowd from forming, guests were called up, one room at a time, to watch the cooking demonstration in the open kitchen. The cooking process in the kitchen was also live-streamed so guests could watch at tablets provided at their tables. __________________________________ Browse restaurants in Japan and place free restaurant reservations on byFood.com! https://www.byfood.com/restaurants __________________________________ Organized by byFood and sponsored by ImpacTech and the Nippon Foundation, this sustainable fine dining experience, held on December 9th, 2020, was intended to start a conversation about the issue of food waste in Japan. Every year, about 6.5 million tons of food is wasted in Japan. Per day, this comes to about one bowl of food per person, according to this report by MAFF: https://www.maff.go.jp/e/policies/env.... To demonstrate how food waste can be rescued and given a second life, byFood challenged Chef Noriyuki Suzuki to come up with a menu using food scraps provided by Sunrise Co., Ltd. and Kagome Co., Ltd. Chef Suzuki was given boxes of unsellable ingredients such as tough daikon radish, blemished cabbage, carrot and potato skins, and pineapple rinds, and only a few days to plan the multi-course meal. Guests were invited to witness the reinvention of these ingredients, as they were upcycled into the dishes on the menu below. MENU 1 - Starter: Green onion and tuna with vinegar and miso 2 - Salad: Hot cabbage salad with pineapple and Japanese-style soy sauce dressing 3 - Soup: Creamy potage made from the skins of potatoes & carrots 4 - Tempura: Green onion & shrimp kakiage with grated daikon radish 5 - Nimono: Boiled daikon radish and chicken 6 - Hot pot: Chinese cabbage and pork 7 - Rice: Takikomi gohan (mixed rice) with daikon, carrot, green onion, and dried tomato 8 - Soup: Miso soup with carrot and cabbage 9 - Dessert: Pineapple frozen yogurt ----------------------------------------------------------------------------------------------------------------- ABOUT BYFOOD: ByFood is Japan’s one-stop platform for foodie travelers. Here, visitors can book food experiences (food tours, cooking classes, dining experiences, tastings), place restaurant reservations without Japanese, and learn about Japanese food culture and places to eat in different regions of Japan. ByFood strives to make Japanese food culture accessible to anyone, removing the language barrier, and accommodating dietary needs. And if your perfect food experience isn’t available on our platform, the VIP Gourmet Concierge will create one that is custom-made for you. Best of all, for every experience that’s booked on byFood, 10 school meals will be donated to children in need through the Food for Happiness program. Book a food experience on https://www.byfood.com