Our study into food began in 2011. We scoured the world and tried to understand food cultures. To investigate. To allow ourselves to be inspired by the traditions we found. In the course of the years we have translated the insights we have gained, to the food that is available in our region. Because we believe that this is the future of food.
Take the traditional Japanese miso for example, made with soybeans and salt. A preparation with a history going back thousands of years. Here we make it with Dutch pearl barley. The technique of fermentation, however, is exactly the same. Traditional cuisine, reinvented.