This edible origami crane takes the ancient Japanese art of paper folding to a new and unprecedented -- not to mention surprisingly tasty -- level. Created by molecular gastronomy chef Koichi Hashimoto at his restaurant Celaravid, the dish can be found on his new 2015 winter menu.
The dish in question consists of foie gras with a side of the edible origami cranes. Instead of small pieces of paper, the cranes are made out of paper-like celeriac sheets. They are then placed on top of a thick citrus Yuzu sauce to offset the plainness of the folded bird.
The RocketNews 24 team captured the making of this artistic culinary element and were impressed with a number of other options from Celaravid as well.
Edible Origami Cranes
This Folded Crane is Made From Celeriac Sheets Instead of Paper Pieces
Trend Themes
1. Edible Art - The trend of incorporating artistic elements into culinary creations has opened up opportunities for chefs to experiment with alternative ingredients and methods of presentation.
2. Food as an Experience - The growing interest in unique and experiential dining has created space for chefs to showcase not only their culinary expertise, but also their creativity and innovation in presentation and design.
3. Alternative Ingredients - The use of non-traditional ingredients such as celeriac sheets in this dish showcases the potential of exploring lesser-known ingredients as alternatives in culinary creations.
Industry Implications
1. Restaurant - Restaurants and chefs can innovate on both the culinary and artistic aspects of their dishes, creating a unique and memorable dining experience.
2. Food Artistry - The incorporation of artistic elements into culinary creations opens up opportunities for food designers and artists to collaborate with chefs and create new and innovative dishes.
3. Gastronomy - The trend towards molecular gastronomy and experimental cooking techniques allows for the exploration of new ingredients and methods of presentation, leading to disruptive innovation in the culinary world.