How to eat you

Aka Sa Reta Onigiri

A dish that is as simple as everyday picknick but still has the potential to impress ambassadors. It is eloquent or a left over recipe. Every family in Japan carries their own Onigiri recipe. The variations are endless, either inside or all over, the added flavors, are the key, as well as good quality Nori and the perfect combinations of ingredients.

Ingredients
1 Kg of sushi rice
300g of red beans
1/2 Jar cornichons
1 hand of coriander/chilantro or negi negi
1/2 cup dried shitake
1/2 cup water
1/2 cup of soya sauce
3 Tbsp white sugar

Rice marinate:
- white sake vinegar
- sugar
- good salt
- black and white sesame


How to:
Soak the shiitake and separately the red beens in cold water over night. Cook the rice in the rice cooker or in a pot. Cut the shiitake into brunoise fine cubes and boil them with soya sauce, water and sugar for 7 min, afterwards drain the shiitake and keep the soy sauce for later. Cut the chilantro/negi in fine cutted herbs. Chop the cornichons into brunoise fine cuts. At the end add all the ingredients to the prepared sushi rice.
Sushirice:
Cook the rice together with the redbeens, use a ricecookger let the rice cool down a bit, take a fan, to look more asian, and fancy add the marinate into the optimal balance between sour, salty and sweet add all the ingredients from the first step and add to the sushi rice, stir the ingredients softly under the rice. You never want to be mean to your rice and smash or squash it. Your rice is ready to be formed into Onigiris. Form Onigiris by using the palms of your both hands. Your hand actually used in optimal way, give a triangular shape to the onigiris by hand.

Tartar d’Algue

Tartar d’Algue is a original recipe from the Atlantic coast of France. Apparently it must be very old and tells also about the food habits of the costal people who lived with fish and seaweed. This tartar contains up to four different kinds of algae that indicates the diversity that they have on site.

Ingredients
- 35 g dehydrated or fresh seaweed of your choice: nori, wakame,
dulce, lettuce, or a mixture in flakes
- 1 small shallot or red onion
- 4-5 cornichons
- same amount of capers
- juice of a small lemon
- vinegar from cornichons and capers
- 3-4 tablespoons olive oil
- 1 tablespoon soy sauce (Tamari, for example)


How to:
Finely chop the cornichons, capers, garlic and shallots (or blend with a mini chopper). Mix all the ingredients together. If the seaweed is dehydrated, it will rehydrate with the olive oil and ingredients. Adjust the seasoning if necessary, and add more olive oil if required. Set aside in the fridge to rehydrate (around 15 minutes). This seaweed tartar can be used as a condiment to enhance a dish (burger, buckwheat pancake, tortillas, wrap, etc.) or as an aperitif on a salad leaf, endive or as a dip... or on toast. You can add spices or aromatic herbs for a more original touch.

Blue-Pink Future Fruit Jellies

This is a jelly dessert based on agar agar. It is well known in Asia but not so much in the West. The special texture of jelly is currently only receiving a lot of attention. The main ingredient Agar Agar is originating from red algae species. Its full of collagens

Ingredients:
3 Strawberries
1 Tbsp Dried Cranberries (or other dried tangy fruit)
1 tbsp of rose peppers
8g g of Agar Agar powder
Blue Spirulina Powder for coloring
400ml of sweet liquid (strawberry milk, mojito highball, sirup, sugary sweets)
Petridishes for plates, lid and bottom


How to: Cut the fruits in small unit and maximum 4mm thick pieces. They should all fit into the petri dishes. Add the agar agar powder to the liquid and bring it slowly to boil while continuously stirring. Take care that you will not produce too many air bubbles. Stir for about 5 minutes and then let it sit and cool down for 1-2 minutes. Pour a first layer of agar agar liquid into the petri dish not more than about 3mm thick to cover the bottom. Immediately add fruits in the shape and pattern you desire add some sparkles for decoration, you can be playful. Cover it with a second layer of agar agar liquid. Let it sit aside and cool down.

Green Century Eggs

Wakame (Undaria pinnatifida) is the base of this recipe. A new fusion recipe on how to cook with algae, this recipe was invented during a workshop in discussions on speculative evolution and how animals could become a plants.

Ingredients
- 3 eggs
- 3 g wakame (Undaria pinnatifida)rehydrated
- Aluminium foil
- toothpicks or tweezer

How to: Openthe raw eggshell with a sharp knife on the very top end, like a bird pecking at its shell to hatch. (it needs just a tiny whole) Soak the dry wakame in cold water to rehydrate it. The wakame changes color to from dark/black green to almost vivid green and its texture becomes silky and mushy. Take one blade of wakame, insert the rehydrated wakame into the egg using a toothpick. Take care not to bruise the egg yolk. Use the toothpick to push the wakame deeper into the egg, that it nestles under and around the yolk. Add another 2 blades of wakame in the same manner. Repeat with all five eggs. Seal the eggs with a single blade of wakame. Wrap the eggs in aluminium foil. Boil them for ten minutes and cool them under cold water. Open the eggs in two halves, cutting through the long side, admire the sinuous patterns the wakame has created inlayed in the egg white.