| dc.description.abstract | The intervention project proposes the development of a recipe book in which
Japanese and Ecuadorian techniques merge in order to achieve a new
gastronomic style that can be used in the future in a restaurant and that impacts
the cultural field through the use of both Ecuadorian and Japanese products
applied to reprehensive dishes from Ecuador.
The fusion of the techniques and products of both countries are the result of years
of cultural development, added to the ingredients of each country that evolved
according to the environment in which they were giving a unique flavor, color, smell
and texture to each product.
Among the ingredients to be applied in the recipe book stand out, the nori seaweed,
dashi broth, mirin, tofu, goat meat, boiled corn, toasted corn, soy, beef tripe, lamb
blood, among others, which subjected to Ecuadorian and Japanese techniques
respectively selected modern recipes will be created with new flavors, aromas,
textures and presentations, evoking the essence of East and West in the same
dish.
Avant-garde cuisine makes it possible to prepare modern recipes maximizing
traditional flavors and creating new ones, thus allowing a new option in the usual
diet and leaving a precedent for future new creations, as long as they maintain a
harmony between the visual and the gustatory.
Keywords: Avant-garde. Fusion. Japan. Ecuador. Techniques. | |
