Omakase Berry, grown on a Jersey enclosed farm, appears in Michelin-starred restaurants such as Sushi Ginza Onodera and Atomix.
At the end of October this year, diners at the Sushi Ginza Onodera restaurant in New York were able to sample 19 dishes made from whole strawberries. They are presented to visitors as a dessert course, placed in a glass bowl with silver dots without adding anything. But this juicy, fragrant and tender strawberry is not a typical product of a supermarket or even a farmers market.
Belgium has a museum dedicated entirely to strawberries.
This is Omakase Berries, a special fruit from Oearii from Kearney, New Jersey. Direct speech: “The sweetness is completely different - I knew that at the first bite I found a berry of a different level. The texture and then a splash of sweets are such a pleasure that I decided to serve the whole strawberry as a dessert, not even sliced, ”says Chef Suzuki.
In France, strawberries are considered a powerful aphrodisiac.
Suzuki is not the only chef to show them. Some of New York's top chefs use fruits that are grown on a vertical Japanese seed farm brought to New York by Oishii co-founder and CEO Hiroki Koga, an agricultural consultant and entrepreneur from Tokyo.
They have also recently appeared at restaurants such as Chef's Table in Brooklyn, Fare, Atomix and Sushi Yasuda, as well as at the Dominique Ansel Bakery.
- The Kantyshevskaya greenhouse in Ingushetia reaches its planned productivity, where year-round strawberry production will soon begin.
- Farms in the Spanish province of Huelva have to deal with a large shortage of strawberry pickers.
- Earlier, we reported that in the Piedmont region of the Stavropol Territory, the construction of a complex of greenhouses for growing strawberries was completed by Taste of Stavropol.
- A farmer from Latvia, Ilmars Gulbis, grows hundreds of flowering strawberry plants and long rows of red berries in greenhouses without heating them.
- Spanish agrobots help pick strawberries in California on a large scale.
