Chef Narisawa was inspired to create this recipe after foraging for wild herbs in the Nagano winter. The gel is so lightly set that it only remains semi-solid, even at very low temperatures. A unique and temporary experience from the chef’s own life becomes an experience for the diner as the memory of a fleeting moment.




Skill level

Average: 4.4 (17 votes)


  • Nagano wasabi
  • mountain springwater
  • kanten (agar agar)
  • mineral salt
  • wild baby herbs

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Using a rotary evaporator, infuse the mountain springwater with chipped wasabi at a low temperature. Infuse the resulting liquid with kanten and chill to 4°C.

Season a little more springwater with mineral salt and mist the wild herbs.

On a chilled plate, place spoonfuls of the wasabi semi-gel and arrange the misted herbs around it.