Over the last few years we’ve seen the rise of the superfoods from blueberries and acai (no, we’re still not sure how to pronounce it) to quinoa (that one took us a while too) and the humble broccoli, well now there is a new superfood in town – seaweed.
High in fibre, iodine and complete protein it’s nutritionally rich and perfect for the autumn to ward off the inevitable ‘changing of the seasons’ cold and Executive Chef Paul Greening at Aqua Kyoto is championing it with his new seaweed menu.
Having grown up 10 minutes from the beach and with his father being a marine biologist, Paul has always felt an affinity for seafood and sea produce and whilst the menu is inspired by Japanese classics, the seaweed is often sourced from the British coastlines, including Kent where Paul often goes foraging for ingredients. So diners can expect to find on the menu the likes of like wild seaweed, sea vegetable salad with black sesame dressing and flavour –rich seaweed mains Kabayaki of Grilled Cod with Hijki Ni seaweed. Naturally there is a cocktail to accompany it, the specially created Umami cocktail with Wakame seaweed, Oba leaf Tanqueray gin with elderflower, apple and lime juice.
So get ready to add this new superfood to your repertoire and hey at least we can pronounce this one.