New Food for Those Who Can't Get Their Fill of Obama
Katie Cordrey — March 20, 2009 — Art & Design
References: inventorspot
Kawasumi-Sensei, a sushi chef who teaches at Tokyo University, wanted to honor Barack Obama. Since he’s a sushi chef, he decided to do so in sushi. After much trial and error, he came up with a result he was proud of, complete with ears.
Brown rice is used for the skin, black sesame seeds for the hair, tiny shrimp for the lips, and fish paste for that winning smile.
The Obama sushi is at about marker 1:27 in the video above.
Brown rice is used for the skin, black sesame seeds for the hair, tiny shrimp for the lips, and fish paste for that winning smile.
The Obama sushi is at about marker 1:27 in the video above.
Trend Themes
1. Personalized Food - The trend of creating customized food products based on personal preferences and interests, such as Obama sushi, offers opportunities for innovative culinary experiences.
2. Cultural Tribute - Cultural tribute foods, like Obama sushi, which pay homage to influential figures or pop culture icons, have the potential to disrupt traditional food offerings and create unique dining experiences.
3. Creative Food Presentation - Innovative food presentation techniques like using sushi to recreate famous faces, such as Obama sushi, can capture consumer attention and provide new opportunities for visually appealing culinary creations.
Industry Implications
1. Food and Beverage - The food and beverage industry can explore the trend of personalized and culturally inspired food products, like Obama sushi, to cater to consumer demand for unique and immersive dining experiences.
2. Hospitality and Tourism - The hospitality and tourism sector can incorporate cultural tribute foods such as Obama sushi into their menus or offerings to attract visitors seeking memorable and unconventional dining experiences.
3. Art and Design - The art and design industry can collaborate with culinary experts to create visually striking food presentations, such as Obama sushi, that bridge the gap between artistic expression and gastronomy.
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