fruit vinegars – taste and time
Making small quantities of things is a great way to experiment and find new ideas. When used to make vinegar, fruits such as plums, cherries, …
11 okt
fish sauce
fish sauce
Fish sauce is made all over the world, especially in the far east. It used to be a staple seasoning of the Romans here in …
11 okt
pork-bushi
pork-bushi
As tuna doesn’t arrive in the North sea, we’ve had to come up with other ways of achieving an equivalent to the Japanese katsuobushi. We’ve cooked a brined …
11 okt
apple balsamic vinegar
apple balsamic vinegar
The ancient process of balsamic vinegar making which has been adapted and made local. Here a local producer draws up a sample of his sweet, …
10 okt
miso
miso
One really interesting project going on at the moment is the development of new recipes of miso. In Japan, miso is served at every meal, …
29 sep
herring bottarga
herring bottarga
Bottarga is a form of preserving fish eggs with salt. Its a delicacy all over the Mediterranean and has a very ancient history. The great …
28 sep
woodruff
woodruff
This wild plant can be found in local forests during the summer. It grows in abundance. We collect large quantities of it and use it …
20 maj
kelp crisps
kelp crisps
We were experimenting with bouillons from different seaweeds, reducing them, and then, epiphany. Why not dehydrate the bouillon? We set it at 60 degrees overnight. …
20 maj
potato evaluation
potato evaluation
the selection The Nordic Food Lab conducted a sensory analysis of underutilized varieties of Nordic potatoes to evaluate their respective gastronomic potential and desirability. We initially received …
11 maj
kombucha
kombucha
the scoby Kombucha is basically a fermented tea. It begins with a sweet tea, traditionally of a black variety, which is then transformed by the “mushroom”, …