Yesterday we celebrated the grand finale of the Low Food Lab - Kokumi with an inspiring presentation and tasting session! The Low Food Labs are a fusion of the culinary network of Low Food and the food chain network of Flevo Campus. Food scientists, artis and chefs work together to create innovative solutions for healthier, more sustainable, and equitable eating habits.
The participants of the lab showcased their innovative results, bringing the rich, satisfying taste of kokumi to traditional Dutch root and cabbage vegetables. Kokumi, a Japanese term for "rich" or "satisfying," is all about the depth, body, and complexity of dishes.
Once staple foods, root and cabbage vegetables have fallen out of favor due to their preparation time and perceived blandness. To encourage more vegetable consumption, we explore adding kokumi to these classic vegetables. For this lab, we work together with Koninklijke Vezet B.V..
From veggie fermented charcuterie to tempeh and veggie "Ikea" balls to vegan lard and pastrami. These creations are sure to change the way we think about vegetables. Stay tuned for the recipes & results in the publication!
Participants & team: Joris Bijdendijk, Sebastiaan Aalst, Madelon van den Heuvel, Guus Nelissen, Lenno Munnikes, Tessa Van der Geer, Ivana Mik, Maarten Hoekstra, Marne Siebenhaar, Tess Bezemer, Tamara van der Leek, Terri Salminen, Hiroki Kudo, Max Pesch, Dick Meijvogel.