Chef Toshio Tanabe of the Ne Quittez Pas Restaurant in Tokyo’s Gotanda district, specializing in French Seafood, has captured a great deal of attention by incorporating kanuma dirt, a granular acidic clay from Tochigi Prefecture, commonly used as potting soil for bonsai (particulary for Azaleas, Camellias, Gardenias and other acid loving plants), as a key ingredient in his cuisine.
Chef Tanabe first won a cooking contest on the basis of a sauce made with kanuma dirt. He subsequently developed a series of dishes, including a soup, a salad dressing, rissotto, gratin, and even ice cream showcasing his new ingredient. Some dishes made with kanuma dirt cost as much as $110, and those who’ve tried them found them delicious.
Hat tip to Vanderleun.