Dishes

EARTH FOOD is a shared treasure of our planet. To introduce beloved Japanese ingredients to the world, we propose new and delicious ways to enjoy them. 5 chefs have come together to transcend existing genres and styles, creating concept dishes that offer insights for the future.

To propose new future value through food using “EARTH FOODS 25,” we brought together five visionary chefs known for their rich creativity and individuality.

Breaking free from existing genres and styles, these five chefs were selected for their ability to push boundaries and present forward-thinking culinary ideas. Each chef collaborated on the project by taking on five ingredients, resulting in a total of 25 original concept dishes.

Participating Chefs:
Lionel BECCAT / Executive Chef of Restaurant ESqUISSE (Tokyo)
Santiago FERNANDEZ / Head Chef of Restaurant MAZ (Tokyo)
ISHIZAKA Shui / Food Developer, Chef of SEA VEGETABLE Company (Tokyo)
KATO Mineko / Pastry Chef of Restaurant FARO (Tokyo)
KUWAKINO Keiko / Chef of Hotel SATOYAMA JUJO (Niigata)

Lionel Beccat / Executive Chef of Restaurant ESqUISSE (Tokyo)

Born in Corsica, France. After working as sous chef at “Maison Troisgros”, he came to Japan in 2006 as chef of newly opened “Cuisine [s] Michel Troisgros”, and became executive chef of ESqUISSE, which opened in 2012 in Ginza Tokyo. He has continuously received a two-star rating since the Michelin Guide Tokyo 2013. In 2021, he published “The Cuisine of ESqUISSE: A Culinary Concept Created from Inspiration”. His original cuisine, rooted in French techniques and traditions but inspired by Japanese ingredients and culture, is progressive and full of flavor. > ESqUISSE HP

［14.Shiitake / Dried Shiitake］

The voice of our forests
Pressed Shiitake, Lacto-fermented shitake water jelly scented with kinome, Concentrated yamabudo, Shoyukasu and kuromoji

Mushroom are our strongest allies to regenerate our planet. Born in the ocean 2.4 billion years ago, they can be parasite, symbiotic partner or recyclers. Without them, plant debris would accumulate on earth, carbon dioxide would disappear from the atmosphere and life would simply extinguish. They are bear witness to the good health of forests, and wherever they grow, they are a sign of healthy soil. I just followed the natural cycle of life to emphasize their role, natural micro organic and humidity exchange, lacto-fermentation, and interaction with their surrounding. We must continue to keep mushrooms at the heart of our diet and our culture, because they carry the DNA of the land and keep us connected to our ancestors, who were hunter-gatherers.

［18.Kanten (Agar)］

The generous sea
Oyster water jelly, mozuku natural indigo

Seaweed are primary producers, they are the first link in the food chain and capable of converting light energy into organic compound. Beside filtering the water they have the ability to release oxygen from the water molecule through the process of photosynthesis, and without it, aquatic organism wouldn’t be able to breath. They are the key of ocean life and nowadays directly impacted by human activities. We must therefore treat them with the utmost care, respect and parsimony. This jelly symbolizes how beautiful, fragile and essential seaweed are. This is simply the natural water contained in oysters, infused with different seaweed that gives this blue shade, I used kanten to shape it into mysterious cube.

［19.Fugu (Pufferfish)］

A virtuous fish
Flower–like Fugu, char-grilled fin and bone consommé, skin wrapped in daikon

Beyond its reputation for toxicity, fugu is still little known outside Japan. It’s a fish that’s easy to raise, with extraordinary nutritional virtues, and above all we can enjoy a large part of its body, and everything is sublime.

［20.Surimi (Fish Paste)］

History is a circle
White stuffing of scallops, merlan, and sake kasu、white sauce with soy milk and Garum

Originally, the Japanese invented surimi as a health-conscious and virtuous approach to convert the so-called bycatch in their nets into something of value. Little by little, then, surimi has become a symbol of the global trend toward over-fishing. What was supposed to be a way of minimizing fishing losses has become a devastating industry for our oceans. Often, the best way to raise awareness of a phenomenon is to highlight the beauty of what we want to preserve, because the human letter is sensitive to this and will tend to protect what it loves. This surimi, made with non-endangered seafood, was born to help restore the original meaning of this invention.

［21.Katsuobushi (Dried Bonito Flakes)］

Fragrance water
Tea-like soup of vegetables and Katsuobushi, soaked in hot spring water for 24 hours, lightly fried vegetables

For our ancestors, every last gram of nutrient was precious, In the 4 corners of the earth, there have always been two common denominators in the history of culinary cultures, “to preserve and to extract”, because before becoming a source of pleasure, cooking was the lifeblood of every civilization: it kept human beings alive. Water, the mother of us all, is at the heart of culinary transformations, both to preserve and to diffuse. This fragrant water of katsuo bushi and dried vegetables is made entirely cold, without consuming any form of energy, reminding us of something very simple. We should be careful not only not to throw anything away and use everything up, but also to know how to get the quintessence of each ingredient’s calories, nutritional value and taste, so as to minimize our needs and our carbon print but not our pleasure.

Santiago Fernandez / Head Chef of Restaurant MAZ (Tokyo)

He started his culinary career at just 15 years old, working at some of finest restaurants in Venezuela. At the age of 17, he moved to Spain and continued his culinary education at the Basque Culinary Center University. After completing his studies in Spain, he ventured to Peru, where he worked under Chef Virgilio Martínez at Restaurant Central. He ascended to the position of Creative Chief, contributing to the development of innovative ideas and dishes for five years. In 2022, he moved to Japan to become the head chef at MAZ, a concept directed by Central Restaurant in Tokyo. Serving as head chef, MAZ achieved 2 Michelin stars shortly after its opening and is ranked as one of Asia’s 50 Best Restaurants.> MAZ HP

［7.Wasabi］

Marine reef  WASABI – dried scallop – mussels

Maceration
Preservation can be found throughout the diverse ecosystems of both Peru and Japan. From the sea to the mountains, for this dish, we drew inspiration from the marine reef and used wasabi-zuke, a method of preserving all parts of the wasabi in sake lees. This technique allows the wasabi to be preserved while utilizing its leaves and stems, leaving no waste behind. From Peru, we incorporate the preservation technique of sun-drying seafood, in this case, scallops.

［4.Kōya-Dofu (Freeze-Dried Tofu)］

Extreme altitude  KOYA DOFU – chuño – Choclo

Freeze drying
In the high altitudes of the Andes, food preservation plays a vital role in their food traditions due to difficult harvesting conditions and unpredictable weather. One of the oldest techniques is chuño, where potatoes are freeze-dried naturally in the severe conditions of the Andes. In this dish, chuño is used in various textures. Similarly, Japan has a freeze-dried tofu called koya-dofu, which can be rehydrated when needed. In this dish, koya-dofu is served with a sauce called seco.

［6.Daikon (Radish)］

Andean foothills  SHIMIDAIKON – heart charki – panca chili

Dehydration
Dehydration is another method of food preservation in the Andean mountains, using natural energy like the sun. A traditional technique called charqui involves drying meat, especially alpaca, for 30 days, allowing it to last for more than 5 years. In Japan, a similar method called shimi-daikon dehydrates daikon using freezing weather followed by sun exposure in winter. For this dish, we combine both, with charqui adding a rich, meaty flavor and shimi-daikon contributing a hearty texture.

［13.Umeboshi (Salted, Sour Japanese Plums)］

High jungle  UMEBOSHI – chicha de jora – acai

Preservation
Umeboshi is one of the most renowned food preservation techniques in Japan. In Peru, we have some techniques that also use preservation techniques. Unlike umeboshi, we use alcoholic fermentation, where we ferment the jora corn variety for 4 days to produce an alcoholic beverage called chicha or chicha de jora, used for both cooking and drinking. It has a lot of similarities in flavor with umeboshi and it could be interesting to pair them in a dessert.

［16.Wakame (Seaweed)］

Ocean haze  WAKAME – Octopus eggs – spirulina

Salt
Salt has always been the most direct method of preserving food since ancient times. It’s universal and highly efficient. Both Japan and Peru share preservation techniques that use salt as a tool. For our dish, we will preserve wakame in salt, as well as octopus eggs. We’re excited to use a humble part of the octopus that is usually discarded. As for seaweeds, there is great potential to farm them sustainably without harming natural ecosystems.

ISHIZAKA Shui / Food Developer, Chef of SEA VEGETABLE Company (Tokyo)

Born in Melbourne, raised in Sydney. Winner of the Australian U30 culinary competition “Appetite For Excellence Young Chef of the Year,” he took charge of culinary development as sous chef at Tokyo’s INUA restaurant, a two-Michelin-star winner in 2018. Experimenting in Sea Vegetable’s test kitchen, he has uncovered the previously unknown taste profiles of more than 100 varieties of seaweed.He has also been participating in menu development for this spring’s “Noma Kyoto” pop-up.> SEA VEGETABLE HP

［3.Tōnyu (Soy Milk)］

Raw almond and black truffle folded in layers of fresh yuba and sea lettuce, served with a sauce made from fresh green soy milk and aonori seaweed

Soymilk itself, a product of dried soybeans, has been used in a myriad of ways during the course of history, one example of which being utilised extensively during the development of Buddhist temple cuisine. Although many preparations of soy milk exist present day, there are still plenty of unexplored applications of such ingredient. Here, soy milk has been used to prepare soymilk skin, a pleasantly thin yet textural component suited wrapping accompanying ingredients of varying flavours, textures and aromas.

［15.Kombu (Dried Kelp)］

Young kombu preserved in black sugar syrup, roasted kombu ice cream and wild cherry sponge.

The vast majority of true kombu seaweed produced and exported around the world has been grown for a minimum of two years before being harvested and dried. However, it is not commonly known that kombu holds much potential as an ingredient young and/or fresh. This dessert not only highlights the potential of seaweed being prepared sweet, but of kombu to being a pleasure to eat in its entirety when harvested and prepared before it gets too fibrous with growth.

［17.Nori (Dried Seaweed Sheets)］

Mille feuille of caramelised amanori seaweed, fresh cacao curd and green bergamot.

When one mentions “nori”, one would almost always think of the dried black sheets used to wrap onigiris and sushi hand rolls. These black sheets are in fact made by layering and drying hundreds of individual pieces of a seaweed called “amanori”. When further toasted, dried amanori becomes extremely fragrant and flaky, not dissimilar to the outer crust of a freshly baked croissant. By layering sheets of nori with moisture and fat to mimic the composure of puff pastry, this dessert achieves a similar eating experience to that of eating a traditional mille feuille.

［22.Kōji (Kōji Mold) / Tane kōji (seed koji)］

Fresh barley koji, matsutake mushroom and hazelnut served on a barley miso crisp.

Koji, an irreplaceable product of fermentation that forms the cornerstone of Japan’s culinary artistry. Soy sauce, miso, sake, just to name a few; none of these ferments would be possible to produce without the power of koji. Koji is usually harnessed as a building block to facilitate a more complex secondary fermentation in all the examples above. However, this dish highlights the deliciousness of koji when prepared with the intention of serving it as it is. Using polished barley as opposed to a more common rice as the grain of choice, the mould transforms the earthy flavour of the barley to a complex, rich fruitiness. Cured, aged, and sliced, drawing inspiration from Spanish jamon, the rest of this serving could be anything one would think to combine with a slice of cured meat.

［24.Miso］

Miso-cured tofu ice cream, barrel-aged sake, yuzu

Miso-cured tofu is exactly that.  A condiment that is produced by burying tofu in miso, enhancing the creaminess of the tofu while injecting the sweet and salty flavour of the miso. The resulting product, a texture like soft cheese with notes of salted caramel albeit with 10 times the amount of umami. This dessert utilises a sweetened cream-based mixture that is infused with miso-cured tofu. The cream is aerated and frozen, creating an ultra-light mousse, a form that further enhances the delicate flavour and fragrance of the cured tofu.

KATO Mineko / Pastry Chef of Restaurant FARO (Tokyo)

Born in Tokyo. Interested in design, fine arts, contemporary art, and craftsmanship, Mineko Kato chose the path of bread and pastry making from the field of food. She served as a pastry chef for about 10 years at renowned Michelin-starred restaurants in Italy, such as Il Luogo di Aimo e Nadia, Il Marchesino, Mandarin Oriental Milan (Milan), and Osteria Francescana (Modena). She also gained experience in the chocolate department of Enoteca Pinchiorri (Florence). Since 2018, she has been the pastry chef at FARO. Her aim at FARO is to create a restaurant that leaves an impression on the minds of people who come as if they have just experienced something special by offering desserts that respect Japanese nature and Japanese herbs. She is committed> FARO HP

［1.Kome-ko (Rice Flour)］

The Future of Rice
A dessert made entirely from rice, using naturally farmed Fish Cradle Rice from Shiga, home to Japan’s renowned Lake Biwa, stone-milled to create a truly unique treat.

Like gentle sunlight warming the withered grass in a winter garden, a soft, bright light bathes the landscape with a clarity unique to the season and sparkles as if from a distant, dreamlike land. This dessert, made entirely from rice, uses stone-milled rice grown by producers who are aware of the connection between rice and global warming and are working to protect ecosystems while creating beautiful, environmentally friendly rice.

［5.Anko (Red Bean Paste)］ KATO Mineko with HAMADA Koji

Hinokigiku (Hinoki Chrysanthemum)
Nerikiri made with white azuki bean paste, and a sauce infused with the rich aromas of rose and hinoki.

On an autumn evening at twilight, surrender yourself to the rush of fragrance and color, and for a brief moment, forget everything. Await the gentle budding of emotion as it begins to take shape. This Japanese confection is a nerikiri made with white azuki bean paste infused with the noble scent of Yoshino cypress from Nara Prefecture. Koji Hamada, a Japanese confectionery artisan from Kagawa Prefecture (Yumekabo Takara), uses scissors to shape it into a chrysanthemum. When the sauce, made with richly fragrant roses from deep in the natural forests of Okuizumo in Shimane Prefecture and accented with cypress, is poured over the confection, it blossoms into a beautiful crimson flower.

［11.Matcha］

Until the moss grows
A chocolate cake in the shape of a moss ball, coated with organic matcha cake crumbs.

In a cool cypress forest, the soft, chilled velvet of moss gently soothes the heart. Amid a landscape dappled with colors like scattered colored sand, you find calm as your thoughts drift into the forest. This chocolate cake, shaped like a moss ball, is coated in organic matcha cake crumbs from Nagata Chaen in Kyoto. Made with wild Bolivian cacao, it is a cake infused with the spirit of kindness, crafted with mindfulness toward the ecosystem and the next hundred years.

［12.Kōsan Kankitsu (Japanese Citrus Fruits)］ KATO Mineko with KANAYA Wataru

Scent of Tachibana
Kinzoukan (a traditional Japanese jelly) infused with the fragrance of the fruit and flowers of Japan’s oldest citrus, the Tachibana (tangerine).

This delicate kingyoku jelly confection elicits a cool, refreshing sensation. As its sensual texture and lingering aroma envelop your senses, a noble fragrance reminiscent of ancient temples begins to emerge and awakens something clear and translucent within you. Crafted by Wataru Kanaya of Kyoto’s long-established confectioner Kanaya-Masahiro, this dessert captures the fruit and floral aroma of tachibana, Japan’s oldest citrus and now a near-threatened species. It is finished with a sauce made from the leaves and fruit of the tachibana tree.

［23.Nihonshu (Sake) / Hon-ｍirin (Sweet Cooking Sake)］

Black Solitary banquet
A jet-black dessert with amber sugar, newly pressed sake from Noto, the fragrance of Kyara (aromatic wood), and lemon.

On a sleepless night, should you dim the lights and reflect on the past, or take a step into the unknown? As you waver between the two choices, why not hold a little feast for one? Let the nostalgic sound of insects and distant bells fill the air, or maybe play that old playlist you used to love. This jet-black dessert is made using the traditional wagashi technique of kohakutou (crystal candy) and incorporates sake brewed from mash salvaged from Kazuma Shuzo, a brewery in Noto that was completely destroyed in an earthquake. It is delicately scented with agarwood and organic lemons from Wakayama.

KUWAKINO Keiko / Chef of Hotel SATOYAMA JUJO (Niigata)

Born in Saitama Prefecture. Chef de Cuisine at Satoyama Jujo. Travelled around the world to Australia and India to learn about Ayurvedic philosophy, food, herbs and spices. Expresses “local gastronomy” in her cuisine by experiencing the local food culture and climate, and life in the snow country. Awarded one star in the “Michelin Guide Niigata 2020 Special Edition”Published in Gault&Millau Terroir Award 2022,  Represents Best Lady Vegetables Chef Awards 2023.> SATOYAMA JUJO HP

［2.Mochi (Japanese Rice Cake)］

Poison and Sensuality
Acorns, wild plants, chestnuts and mushrooms. A zōni made with the blessings of the mountain.

In Japan’s mountainous regions, there has long been a tradition of eating tochimochi (rice cakes made with Japanese horse chestnut seeds) during the New Year. Glutinous rice is pounded and mixed with chestnuts from the tochi tree—a process that requires immense effort since the nuts are poisonous and must be detoxified before they can be eaten. This dish has been reimagined with an eye toward preserving ozoni, a traditional New Year soup. It features mountain vegetables preserved in spring, wild chestnuts and mushrooms gathered in autumn, and a broth made from kuromoji and Japanese juniper. The result is a complex, sensual flavor. Said to have been a staple food in the Jomon period, it’s easy to imagine those ancient people savoring the same deep, evocative taste.

［8.Sansho (Japanese Pepper)］

Spice
Sansho leaves, flowers, fruits, and branches. Steamed and roasted vegetables inspired by the Jomon period.

To prepare a dish using mushi-yaki, a cooking method commonly used in the Jomon period, a hole is dug into the ground, where stones are heated with fire. Marinated vegetables are placed on top, then covered with branches of sansho (Japanese pepper). As the dish slowly cooks, the aroma of the sansho infuses the ingredients, creating a remarkably complex flavor, rich with natural umami and fragrance. The pairing of mushi-yaki and sansho is exceptionally harmonious. Evidence shows that sansho was used in cooking as far back as the Jomon period, suggesting that it has been an essential spice in Japanese cuisine for more than 5,000 years.

［9.Kanpyō (Dried Gourd Strips)］

Broth
The umami of dried ingredients and the broth from dried gourd shavings, paired with simmered loofah and winter melon.

In Edomae-style sushi, it is customary to end the meal with a kanpyo roll. The water used to soak ingredients like kanpyo or kiriboshi daikon is often discarded, even though all kinds of dried foods, not just vegetables, can yield a quality broth when rehydrated. Blending that soaking liquid with the rehydrated kanpyo into a paste, freezing it, thawing it, and then straining it slowly through a cloth produces a clear and flavorful broth. The simmered vegetables used here are luffa and winter melon.

［10.Konnyaku (Konjac)］

Poison and Poison
The wisdom of our ncestors: 3 year fermented konnyaku and fugu (pufferfish) roe in rice bran.

The konjac stem, with its ominous, poisonous-looking pattern, loses its toxicity when combined with a lye solution made from filtered straw ash, which allows the true flavor of the konjac root to come through. This dish pays tribute to that ancestral wisdom, using fugu roe for seasoning. When aged for three years in rice bran, the roe is detoxified by microorganisms. Soaked in sake and used as a broth base, it is then transformed into an espuma. By using this ancient knowledge, poison becomes harmless—and even delicious. The chef is simply borrowing that wisdom to create something new.

［25.Yasai no Tsukemono (Pickled Vegetables)］

Real and Fake
Pickles and vegetables with sweetness, sourness, bitterness, spiciness, and umami from fermentation.

This simple dish pairs fresh vegetables with tsukemono pickles crafted through human ingenuity. Instead of conventional seasonings, the pickles themselves are used to build the flavor. Even the same pickle will change in flavor over time, offering limitless possibilities. Unfortunately, the homemade pickles that were once commonly made in Japanese households are fading away and being replaced by imitation “pickle-style” products in stores. One can only hope that Japan’s traditional pickling culture will survive and continue to be passed down to future generations.