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155: Local flavors, global impact: Noma returns to Japan

Deep Dive from The Japan Times

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Noma Kyoto's Vegetarian Food

Noma Kyoto has a huge fermentation lab, developing alternative ways of preserving foods. Fermentation has become a massive plank of what Noma does. The dried cured fillets of bonito fish are the basic building block of Japanese dashi. They've taken this process and tried applying it to other types of seafood, but also to vegetables.

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