Ultra concentrated lobster glace

Gallons of lobster stock has been slowly reduced down to super concentrated glace and it was clarified(agar clarification method). It looks clear, dark, and viscous. It almost looks like soy sauce. It's packed with lobster flavor. Pasta, consommé base, cracker, dipping sauce for lobster spring roll, possibilities are endless.

Mochi

Pumpkin

Pumpkin cheese cake

Pork

Pork tenderloin and belly

Pepper

King oyster mushroom

King oyster mushroom

soy, butter, garlic

This dish is the best vegetarian dish I have made. I didn't mean to make it vegetarian but it is very complex and has depth of flavor which people tend to think is only achievable by using stocks/glace made by animal products. Not to mention the aroma of various types of mushroom are fantastic with other component of this dish.

Growing up in Japan, smell of roasted delicious food with soy and butter floating in the air is so appetizing for me. During summer, people will cook squid, corn, and etc on plancha at firework site. You can literally smell this wonderful aroma from miles away.

Sapote

Sapote

Flavors of Mexico

Vanilla, dulce de leche, molasses, etc

Kabosu

Kabosu cracker served with pink peppercorn and maldon salt.