Intrepid Tokyo diners delight in dirt degustation

TOKYO (Reuters) – French-style seafood was always the big seller at Toshio Tanabe’s Tokyo restaurant, but the chef for many years had a secret passion – soil. Now his long interest in soil cuisine has finally culminated in a feast he’s been offering to customers the last few weeks, starting with an amuse bouche of soil soup and ending with a soil sorbet. “Man didn’t create the sea, the air or the soil. They’re simply all part of nature, and in a sense they are alive in their own right,” said Tanabe. “What I’m trying to do is reflect that feeling in food. …
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