Soul food: How the Japanese mastered meatless cuisine
TOKYO, July 14 -- This isn't meat.
Certainly what is served before me is savoury enough - one could argue almost meaty - but nothing can disguise the fact it's a platter of mushrooms, marinated in miso for (non-dairy) cheesy notes, and given some extra bite thanks to the accompaniment of water chestnuts and wheat gluten.
From old-school, gluten-centric mock meats (the zai ngor or vegetarian goose was a guilty favourite of my childhood) to technology-driven, plant-based meat substitutes such as Impossible Burger and Beyond Meat - faux meat is here to stay.
While these aim to replicate the real thing, the dish in front of me is unabashedly meatless and proudly proclaims: Enjoy me as I am.
No, this is clearly not meat.
There's something...
Click here to read full article from source
To read the full article or to get the complete feed from this publication, please
Contact Us.