A French restaurant in Japan takes organic to a whole new level. Contrary to culinary practice of preventing dirt from getting into food, a French restaurant in Japan, Ne Quittez Pas, uses dirt as its key ingredient! When Chef Toshio Tanabe won a TV cooking competition using his signature dirt sauce, he was inspired to build a whole menu based on his special ingredient. But of course, not just any dirt, a special black soil from Kanuma, Tochigi Prefecture. The soil is tested for safety and has historically been used in Japanese agricultural practice. Reporters raved about taste, swearing that they only tasted a hint of earthiness in them.
Here’s a taste of what to expect of this meal that costs ¥10,000 or $110, and requires a reservation one week in advance.
For starters, a potato starch and dirt soup served in a shot glass rimmed with salt and topped with black truffle. The reporter who tasted the dishes noted that “there wasn’t a dirty flavor at all. Instead, this simple soup went down smoothly with just a hint of potato flavor.”
The second course was a salad with vegetables like eggplant, tomato and turnips grilled and served with a dressing made from dirt and a fine powder made from ground popcorn. The reviewer said, “the food tasted so little of the earthiness I was expecting that I’d kind of forgotten about that ingredient.”
The main course, a dirt risotto with sauteed sea bass and burdock root and an aspic made with oriental clams and the top layer of sediment.
For dessert, dirt ice cream and dirt gratin followed by dirt mint tea:
Dirt reportedly soothes the stomach and is scientifically proven to be nutritious and helps our immune system function. Are you enticed? Would you splurge on $110 not-so-dirt-cheap dirt meal?