html January is a foreign round. Under the guidance of the concept of "famous style", the food seems to be imported and imported more fragrant. At least on the land where we live, the major cultivation bases and places where we are looking can be seen everywhere. After the repeated bombardment of food safety issues, foreign monks seemed to be better at chanting scriptures, and imported ingredients seemed to be more popular in the domestic market. However, internationally, starting from the UK's food system and Denmark's NOMA restaurant, a wave of "local food protection" has been set off.
NOMA restaurants are well-known for their emphasis on local ingredients, but most people only know that the dishes made by "local ingredients" may be more in line with the flavor of local dishes, and their understanding is limited to that if a chef comes to a strange place and uses local ingredients to make a delicious meal, it will complete the test of cooking skills.
However, respect and protection of local ingredients are also of great significance to our environment. During the food production cycle, including: production, processing, transportation, manufacturing, transportation, buying, selling, and abandonment, energy consumption and carbon dioxide emissions will be directly or indirectly consumed. Therefore, choosing local ingredients is equivalent to the basis of a low-carbon diet. It not only avoids the excessive use of fertilizers and pesticides, but also effectively reduces food mileage and shortens the carbon dioxide emissions generated during transportation.
The use of local ingredients also brings out the visual and taste expression of Nordic forest-based dishes. Because of the convenience of transportation, in order to meet the demand for eating rare fruits, technology is abused in commercial operations to achieve a production method that violates the natural ecology. Therefore, many genetically modified and off-season greenhouse agricultural products gradually replace normal production crops. Many abuses of chemical fertilizers, pesticides and farming technology that are anti-land ethical over-limit farming has caused ecological counterattacks and food hygiene problems.
NOMA chef carries forward the concept of local ingredients
In this regard, Japan is particularly worth learning. Not only do they strictly control the quality of food, they also do not forget to protect the environment when producing and manufacturing agricultural and meat products. The Japanese people trust and support domestic food very much, which has also made Japanese food famous in a high level. Six years ago, the Japanese catering industry launched the "Green Lantern Movement" and caused a great response. The initiator of this activity is Maruyama Qingming, director of the Hokkaido Agricultural Research Center. In order to encourage the restaurant to use local ingredients, consumers can also choose fresh and safe self-produced and sold excellent foods. As long as the local ingredients in the store reach a certain amount of use, a green lantern can be hung at the door, and there is even a one-to-five-star evaluation mark on it, indicating that the proportion of domestic ingredients in the store, domestic ingredients account for 50% of them are one star, 60% are two stars, 70% are three stars, 80% are four stars, and more than 90% can get five stars.
The ultimate quality of Japanese ingredients today is inseparable from the former Green Lantern movement
Use Taiwan local ingredients to make Huai food
Taipei special pigeon Tosa roasted saffron soup
Out of this kind of respect for local ingredients has also profoundly influenced Japanese chefs. Yamamoto Seiji, the leader of the young generation of Japanese chefs, when he opened the "Dragon Yin" series of "Xiang Yun Long Yin" in Taipei, he did not invade the Japanese ingredients in Xiangyun Long Yin, but integrated Taiwan's local ingredients into his unique and innovative Kaiseki cuisine system.
I hope to use the cooking skills of Japanese cuisine to talk and communicate with Taiwanese ingredients, and then introduce the beauty of Taiwan to the world. Yamamoto Masaji feels that when he decides to open a restaurant in Taiwan, not only can Taiwanese people understand Japanese cuisine, but also hope to let customers feel the changes in Taiwan's environment and seasons after eating Japanese cuisine performed with high-quality Taiwanese ingredients. "Healing Cuisine by Japan" is the description of Long Yinliu by NHK TV station. Yamamoto Seiji likes this statement very much because he thinks that the highest level of cooking is to convey spiritual feelings. People feel satisfied by enjoying delicious food. This satisfaction is a sense of happiness.
The leader of Japan's new generation of chefs - Yamamoto Masaji
In order to inspect Taiwan's local ingredients, Yamamoto Masaji, who ran around Taiwan for two rounds to understand Taiwan's ingredients, said that there are many high-quality ingredients in Taiwan that are not comparable to other places. For example, Taiwanese vegetables and Taiwanese seafood are great in his eyes, and he even thinks Taiwanese rice is not inferior to Japanese rice at all. Therefore, he hopes that he can use Taiwan’s local ingredients to interpret the beauty of this island.
YamamotoZhengji and Taipei Xiangyun Longyin Chef Team Actively explore the possibility of expressing the artistic conception of Kaiseki cuisine with local ingredients in other countries
The local ingredients in the UK are more expensive than foreign ingredients
In the UK, native ingredients are no longer just a market-oriented marketing concept, but have long become another choice for people's lives. Although vegetables, fruits and meat in the EU have poured into the British market in recent years, the British's love for local ingredients has not affected the local native ingredients business at all. And unlike in China, most of the native ingredients in the UK will not only not be cheaper than imported products, but on the contrary, they are more expensive due to production. This is similar to the Japanese agricultural product market. The reason why the UK's native ingredients are popular is not only because of refined agricultural cultivation and better edible taste, but also because of environmental protection and food traceability . Since the horse burger incident that swept across the UK in 2013, the British public has had deep doubts about the food traceability system in mainland Europe, which has led to a localization campaign in supermarkets across the UK. Taking milk and fresh meat products as an example, the British supermarket Waitrose basically ensures that all related products are produced on a farm within 30 miles of your city, and even the farmers' avatars and related materials will be printed in the product packaging.
Sat Bain's dining environment
In addition to the supermarket's vigorous promotion of native ingredients, the top restaurants in the UK are highly praised by this concept. So you will see a very interesting phenomenon. Almost all Western restaurants in the UK claim that their beef is the top beef in the UK. In addition to the trust of their own people, the quality of 28-day mature beef in Aberdeen, England is definitely the favorite of local diners. But in addition to meat products, there are also some Michelin-starred restaurants in the UK. They are picky about the choice of original ingredients in the restaurant, which is to simply start growing and cultivating some of the ingredients needed by the restaurant. Located in Sat Bains in the East Midlands region of the UK, it is the only Michelin two-star restaurant in the entire region. The reason why this restaurant is most popular among diners and popular with gourmets is its use and protection of local fresh and original ingredients.
Sat Bain restaurant consumed a considerable amount and specially built a professional glass greenhouse for planting specific green ingredients and various organic vanilla . This covers many unique vegetables with British characteristics, such as wild basil and broad beans and seedlings. The natural flavors of these ingredients, combined with the craftsmanship of Executive Chef John Freeman, create a unique cuisine. For example, the restaurant’s signature dish: 66 degrees Celsius hot spring duck eggs with raw local ham and broad bean seedlings, which use 100% of the ingredients grown or breeded by the restaurant. This dish was successfully used and matched with many local British ingredients and a flavor similar to British breakfast, and was selected as the number one dish on the best menu in the UK in 2007. There is a greenhouse in the restaurant of
Sat Bain, which specializes in cultivating native British ingredients
Uncle Sat Bain himself
Sat Bain himself
Sat Bain himself explains his pursuit of local native ingredients: After years of seeking to improve the raw material standards for entering the kitchen, we decided to work with Mr. Ken Holland, one of the best growers in the UK. Together we created an urban plantation that produced about 40% of the salad and vanilla in the ingredients we needed. I wouldn't lie and make up some romance stories that we grow herbs and vegetables entirely and visit the farm in person to source, even we know all the animals' names. We don't! We use the best local food producers in the UK to provide us with incredible raw materials.This way, we can create exciting and delicious dishes in our tasting menu with peace of mind. We support these nearly artist-oriented craftsmen, allowing them to continue to expand their expertise in their field, allowing us to better complete our cooking and keep our own focus in the kitchen. This is a win-win solution that not only gives us peace of mind, but also ensures the highest freshness of ingredients, but also helps the development of local agriculture. It is very practical but very beneficial.
sat bain restaurant environment is natural and simple
Restaurant Sat BainsLenton Lane Nottingham NG7 2SAXiangyunlongyin Taipei , Zhongshan District,
Edit—Siyao Architecture— Peng Ben, Amber
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