Kuniyoshi Ohtawara is a Japanese sushi chef at Hokkai, with a deep connection to the traditions of soy sauce and moromi. For him, these ingredients are part of Japan’s authentic culinary heritage. His interest in the lab was sparked by curiosity: how would non Japanese chefs approach moromi, and what new uses would emerge when … Meer lezen over Tuna nigiri with moromi bouillon, sushi rice, pickles, miso soup