Wasabi semi-gel with wild herbs (winter springs)

Chef Narisawa was inspired to create this recipe after foraging for wild herbs in the Nagano winter. The gel is so lightly set that it only remains semi-solid, even at very low temperatures. A unique and temporary experience from the chef’s own life becomes an experience for the diner as the memory of a fleeting moment.

• prep

  4 hours

• difficulty

  Ace

Ingredients

• Nagano wasabi
• mountain springwater
• kanten (agar agar)
• mineral salt
• wild baby herbs

Instructions

Using a rotary evaporator, infuse the mountain springwater with chipped wasabi at a low temperature. Infuse the resulting liquid with kanten and chill to 4°C.

Season a little more springwater with mineral salt and mist the wild herbs.

On a chilled plate, place spoonfuls of the wasabi semi-gel and arrange the misted herbs around it.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.