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.