Posted on April 2, 2015
We’ve long been fascinated by aqua kyoto head chef Paul Greening‘s use of fermentation to create unique and exciting flavours in his Japanese cuisine, but now it seems that others are catching on too. Paul’s just been featured in a fantastic piece in The Telegraph as being at the forefront of what’s ‘fast becoming a staple of London’s food scene’!
The article, by Gareth May, explains the science of fermentation and explores how it can be used in food. Paul is quoted extensively, particularly on the process of lacto-fermentation, which he has used to create delicious savoury condiments and ingredients for his dishes for some time.
You’ll also be able to find out more about Paul’s fabulous floral menu, created to coincide with the sakura or cherry-blossom season in Japan and the forthcoming RHS Chelsea Flower Show and which uses fermented vegetables in dishes such as Spicy Yukari egg rice and Spring lamb cutlets, grilled vegetables and tomato miso.