Hey there! How're you doing, eh? Holding your own! Thought I told you not to do that...at least in public? Fill your mug with some delightfully refreshing Arabica and snag one of those virtual pastries on the tray next to the coffeepot. Here's the latest dirt...
While most chefs work hard to make sure no dirt winds up in their food, at French restaurant Ne Quittez Pas, in Tokyo, Japan, dirt is actually used as a key ingredient.
Mind you, this isn’t just any kind of dirt. It’s a special black soil from Kanuma, Tochigi Prefecture, that’s actually been tested for safety, but it’s still the thing most people use to grow plants in. So how did dirt wind up on the menu of this respectable venue? Apparently, Chef Toshio Tanabe once won a cooking competition with his signature dirt sauce, and from that point on he put together an entire menu based on the unusual ingredient. Now the restaurant is offering dishes priced as high as $110 with Kanuma dirt in them.
Actually, quite a few people eat dirt (intentionally, I mean) along with worms, bugs and just about anything else you can imagine. The Japanese have always been kind of quirky when it comes to food (I should behave because I'm flying through Tokyo next week) so this new restaurant doesn't come as any surprise. All I will say though is that the prices are far from being...wait for it...dirt cheap! (Sorry...couldn't resist!)
See ya, eh!
Bob
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