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Olive oil is becoming one of the hottest ingredients in Asia » Borneo Bulletin Online

February 5, 2021 Joanna Ossinger BLOOMBERG – Twenty years ago, when chef Shinobu Namae cooked at the acclaimed Italian restaurant Acqua Pazza in Tokyo, he had trouble selling dishes made with olive oil, one of the cuisine’s featured ingredients. Customers frequently asked him to omit it from their order. Today, said Namae, “people in Tokyo love olive oil”. At his Michelin three-star L’Effervescence, the chef can now source locally made oil from Souju, a farm in the Kagawa prefecture that once grew Bonsai plants. Because the owners were expert at pruning, Namae says they can control the growth of the olive trees to sustainably “harvest good fruits constantly”.

Comunidad autonoma de catalunaProvence alpes côd azurSouth koreaShinobu namaeXiangyu coratinaLongnan xiangyuPablo canamasasAcqua pazzaLes amisJoanna ossingerSebastien lepinoyInternational olive councilXiangyu oil olive development coWorld olive oil competitionAthena international olive oil competitionOlive oil

Olive oil now in big demand in China, Japan, Singapore

Olive oil is becoming one of the hottest ingredients in Asia From Tokyo to Singapore, the ingredient has gone from rejected to gold medallist â and is making fortunes for its makers. Chinaâs Garden City Olive Technology Development Co won a gold medal from the International Olive Council in 2018.Â Joanna Ossinger Save Share Twenty years ago, when chef Shinobu Namae cooked at acclaimed Italian restaurant Acqua Pazza in Tokyo, he had trouble selling dishes made with olive oil, one of the cuisineâs featured ingredients. Customers often asked him to omit it from their order. Today, says Namae, âpeople in Tokyo love olive oilâ. At his Michelin three-star LâEffervescence, the chef can now source Japanese-made oil from Souju, a farm in the Kagawa prefecture that once grew Bonsai plants. Because the owners were expert at pruning, Namae says they can control the growth of the olive trees to sustainably âharvest good fruits constantlyâ.

South koreaShinobu namaeXiangyu coratinaPablo canamasasXiaoyong baiAcqua pazzaLes amisJoanna ossingerSebastien lepinoyInternational olive councilXiangyu oil olive development coWorld olive oil competitionAthena international olive oil competitionGarden city olive technology development coOlive oilGreen basket japan

Life-Changing Kitchen Wisdom from Monasteries Around the World

Life-Changing Kitchen Wisdom from Monasteries Around the World Jody Eddy © Provided by Food & Wine Kristin Teig Novice monks at the Thikse monastery bringing tsamba (roasted barley) to the morning puja, or prayer ceremony, where it will be mixed with yak butter tea. Father Jad meets me at a pastry shop in Byblos, a storied city on the Lebanese Mediterranean coast that s one of the oldest continuously inhabited places in the world. The ancient Greeks imported papyrus through the region, inspiring the word Bible, a fact the enthusiastic Maronite Catholic monk proudly shares with me while we wait for our order of maamoul, tiny shortbread cookies stuffed with walnuts and dates. After our pastries, we hop into his station wagon to ascend the Lebanon Mountains through an ancient cedar forest, from which King Solomon purportedly sourced the trees for his temple. As we round a hairpin turn cutting through a fig tree orchard, I catch my first glimpse of the Monastery

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La Guía Michelin otorga por primera vez 3 estrellas a un restaurante chino en Japón

La Guía Michelin otorga por primera vez 3 estrellas a un restaurante chino en Japón
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