Wild Herb Dashi

"A dashi with no fish and no kombu — built from foraged herbs and seaweeds using cold infusion. The Nordic technique applied to Japanese ingredients produces flavors that the classical Japanese method cannot access."

"Inua's wild herb dashi is the soup course that shows what Thomas Sabel and his Copenhagen-trained kitchen are doing with Nordic technique and Japanese ingredients. The dashi is made from foraged herbs — Japanese wild plants gathered that morning from the hills above Sendai — and the result is a broth that tastes like a specific landscape at a specific moment in the season. The clarity is extraordinary. This is one of the most interesting kitchens in Tokyo."