What are the techniques or Japanese dishes that work particularly well with foie gras ?
There are many. Here are a few of my favorite examples. Foie gras in sushi: I prepare it like sashimi, that is, seasoned between two pieces of kombu—a Japanese seaweed—with sake and dried bonito. I also serve it hot with Nambau Zuki which is the Japanese version of escabeche, a sauce that accompanies either cold or hot fi sh. I also use foie gras in a popular dish called Okonomiyaki, which is sort of like an omelet. You have written a book about foie gras and Japanese cuisine. Can you tell us a bit about it ? First of all, I wrote this book because here at Nobu of London, lots of customers have asked me to create recipes with foie gras. I therefore decided to look into this product totally erasing traditional ways of dealing with it and thinking only of Japanese cuisine. So there isn’t any fad phenomenon involved in my approach. I got to work and put together 56 recipes that are completely original, yet authentic. There is, of course, the esthetics particular to Kaiseki Ryori—Japanese
