This Japanese Shrimp Recipe Features an Insect Garnish
Jana Pijak — January 23, 2015 — Lifestyle
References: mandarinoriental & spoon-tamago
What do you get when you infuse your shrimp recipe with some ant toppings? Plenty of protein is right and even though many may find this delicacy bizarre, it is one of René Redzepi's most renowned menu items.
The chef and restaurateur is the owner of Noma, a critically acclaimed eatery that features an abundance of unusually delicious seafood menu items. When describing his ant-infused shrimp recipe, Redzepi describes the delicacy as a 'suberb mix of sweet and acidic flavor pairings'.
The chef's delicacy is inspired by the Nagano forest and the flavors that it represents. Served on a plate of ice, this fresh shrimp dish is garnished with wild black ants that are said to add a zesty and acidic element to its overall taste.
The chef and restaurateur is the owner of Noma, a critically acclaimed eatery that features an abundance of unusually delicious seafood menu items. When describing his ant-infused shrimp recipe, Redzepi describes the delicacy as a 'suberb mix of sweet and acidic flavor pairings'.
The chef's delicacy is inspired by the Nagano forest and the flavors that it represents. Served on a plate of ice, this fresh shrimp dish is garnished with wild black ants that are said to add a zesty and acidic element to its overall taste.
Trend Themes
1. Insect-based Cuisine - The trend towards incorporating insects as a sustainable protein source in gourmet recipes like René Redzepi's ant-covered shrimp dish will continue.
2. Creativity in Fine Dining - Chefs will continue to experiment with unconventional ingredients and flavors to create unique and memorable dining experiences like Noma's ant-infused shrimp dish.
3. Foraging and Wild Ingredients - The trend toward using locally sourced and wild ingredients like the black ants used in Redzepi's shrimp dish will continue to grow among chefs seeking to connect diners with the natural environment around them.
Industry Implications
1. Fine Dining Restaurants - Restaurants known for creative, unconventional gourmet cuisine like Noma are uniquely positioned to leverage the trend towards insect-based and locally foraged ingredients.
2. Food and Beverage Manufacturing - Food and beverage manufacturers can capitalize on the trend towards insect-based protein sources by developing new product lines centered around sustainable and unconventional protein sources.
3. Sustainable Agriculture - Sustainable agriculture companies and organizations involved in the cultivation and harvesting of edible insects can benefit from growing demand among chefs and consumers for protein alternatives that are both nutritious and eco-friendly.
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