PAPER TASTE: Inkjet sushi
Does anybody think this chief is a wee bit over-concerned with presentation?
Perhaps the best and worst aspect of Japanese cuisine is that the food must look good. This results in odd situation like Mexican food in Japan being arranged to look like wedding cakes…and just as tasteless.
When the Sous-Chef Is an Inkjet
….sushi made by Mr. Cantu, the 28-year-old executive chef at Moto in Chicago, often contains no fish. It is prepared on a Canon i560 inkjet printer rather than a cutting board. He prints images of maki on pieces of edible paper made of soybeans and cornstarch, using organic, food-based inks of his own concoction. He then flavors the back of the paper, which is ordinarily used to put images onto birthday cakes, with powdered soy and seaweed seasonings.
PAPER TASTE - Using organic, food-based inks he concocts, Homaro Cantu creates a champagne, caviar and oyster dish, middle, and sushi rolls on flavored, edible paper made of soybeans and cornstarch.
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