GREEN PEARLS® – curated for sustainable impact
In many countries, curfews due to the corona pandemic have led to busy cities and regions suddenly becoming almost deserted. Where humans have retreated, the animal and plant world is spreading. Our Green Pearls® Hotels have also observed changes in nature and collected them for…
When did you last spend quality time with friends or your best friend? If you feel like relaxing together, we have the best hotel tips:
Have you ever hiked a trail over several days? With a tent and sleeping bag in your luggage, from hut to hut or maybe even with a few cozy hotels between the individual stages?
2019 is almost over and before we start into 2020 with many new adventures and trips, let’s review this year today. Here are our highlights!
We love long walks through the snowy landscape when it gets colder outside – and there’s nothing better than warming up in the sauna afterwards. Since we love to travel, we already tested a lot of saunas – and today we show you, which we…
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Ageliki Charami, the executive chef at the Paradiso Pure.Living vegan hotel, LA VIMEA and the OMNIA plant-based restaurant, has a penchant for Asian and Japanese cooking techniques, as well as umami flavour. This vegan recipe, which she shared with us, is the most elaborate one on our blog so far and is perfect for special occasions. The noodle dough, which is coloured with a little turmeric, is the easiest part.
The onion-umami filling, on the other hand, requires a trip to a Japanese speciality store. The flavour of the caramelised onion is enhanced by kombu (seaweed), shiro miso (Japanese seasoning paste), umeboshi (fermented Japanese fruit) and rice wine.
Sustainability fact: seaweed is considered the vegetable of the future. It grows without the need for freshwater or fertiliser, and it absorbs huge amounts of CO₂. However, importing it from Japan undermines its environmental sustainability due to the long shipping distances involved. A more climate-friendly alternative is to source seaweed (kelp) from Europe, for example from France or the Baltic Sea.
But the dish is far from finished yet . As we work our way through the recipe, we’ll make our own rosemary oil (it’s easier than it sounds!) and prepare three different onion toppings for more experienced cooks, as well as a seaweed bisque and a lemon potato cream. We’ll then “dab” these onto the dish before serving.
By the way, this is what Aggeliki says about the recipe:
“This recipe is really simple. I created it so that you can easily make it at home, without needing any special restaurant equipment or complicated techniques.”
Well then! Go for it and surprise your guests (or just your favorite person) with this special dish. We hope it turns out great, and enjoy your meal!
PS: If you would like to tell your guests about the creator of this dish when you serve it, take a look at the interview with Aggeliki Charmi here.
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