(SWIPE FOR MORE PICS) Burdock “Bark” @ Mosu Seoul (Nov 2019) _ This was Mosu’s signature dish and served as the first course. Burdock is an ingredient commonly used in Korean cuisine and you can often see one of the banchan, Ueong jorim (우엉 조림), with thin strips of slightly sweet braised burdock served at Korean restaurants. _ But this amuse at Mosu, was made with burdock roots braised using the recipe from Chef Anh’s grandmother and mother, shaved into the very thin sheets, dehydrated and grilled in hearth oven. The result was was a thin burdock chip that was made into a curled shape, inside with cultured butter dusted with seaweed powder and kelp powder. Very visually intriguing and an inspiration from his Korean tradition as well as new progressive culinary experience. _ #littlemeg_best2019 _ #seoul #korea #mosu #mosuseoul #littlemeg_mosuseoul #littlemeg_seoul #food #foodstagram #foodies #foodpics #instafood #instagramers #delicious #gourmeffe @gourmeffe #amazing #iphonesia #gastronogram @gastronogram #lefooding @lefooding #photooftheday #bestoftheday #gastroart @gastroart #theartofplating @theartofplating #burdock #bark #Ueong #ueongjorim #우엉조림

3年前より細々と制作し続けてきた ガラスジュエリー。 ガラスの塊を削り、 中にある形を磨き出してゆく、 果しない作業。 果てしないからこそ その分、ガラスが美しくて、 惚れ惚れしています。 I've been producing it for 3 years Glass jewelry. Shaving a lump of glass, Polishing the shape inside, Unsuccessful work. Because it never ends The glass is beautiful, Drowning ………………………………………………………………… 秋田でものづくりをしている 女性7名による2日間だけの展示販売会。 【Akita Girls Seven】 2019.12/21・12/22 11時〜18時 ココラボラトリー 秋田市大町3丁目1-12川反中央ビル1階 ※写真 伊藤菜々子 @ito.nanako #境田亜希 #坂本喜子 #髙橋睦 #花田和美 #菅原綾希子 #渡邊葵 #藤田美帆 #ココラボラトリー #ガラスアクセサリー #硝子装身具 #ガラス指輪 #Glass jewelry

Virrey / Kingfish by Gueyu Mar @gueyumar _ @oadtop100 #OAD2019 Top100+ European Restaurant Final Award Announcement Dinner (5.2019) _ Our final virrey arrived, I thought it was well done at first looking at the color. But then I forgot that it was cut up and placed in fish shape inside the fish grill, so naturally even the cross section would look opaque. The fillet was much more flavorful than I expected, perhaps firmer than the usual kinmedai I had in Japan (since they look alike so I compare), but well we don’t usually have kinmedai that big and cut in such big pieces. I ate just a little of the fillet and instead had the collar and head. The skin part was amazing 😍. _ The head of this kind of fish is not like giant grouper with thick gelatinous skin, so after they removed the eyes there was not much to eat. But! Of course, we are in Spain, I got to eat the chin (the kokotxa 😆). And yes, if you know how to do it, suck the brain (I did) _ Those peas were tiny but sweet, with a great mild smokey aroma. They were even better when mixed with the vinaigrette and fish oil. _ And we got a very refreshing palate cleanser drink afterwards _ Thank you Chef Abel of @gueyumar , your powerful grilling actions that night, I would never forget 🙏💕 _ #littlemeg_spain #littlemeg_sansebastian #sansebastian #littlemeg_oad #oad2019 #littlemeg_oad2019 #littlemeg_oadfinalaward2019 #food #foodstagram #foodies #foodpics #theartofplating #gastroart #gastronogram #lefooding @lefooding @theartofplating @gastroart @gastronogram #instagramers #followme #yummy #amazing #gourmet #iphonesia #picoftheday #bestoftheday #igdaily @oadtop100 #gueyumar #littlemeg_gueyumar #virrey #kingfish