Eric Vildgaard, Jordnær, Copenhagen – 3 Michelin Star chef reveals the science behind grating fresh wasabi correctly.
At Jordnær Copenhagen, Eric Vildgaard explains why applying too much pressure when grating wasabi causes oxidation — destroying flavour and aroma. In Michelin star dining Copenhagen, precision matters, even at the smallest level.
Watch the full Jordnær tasting menu Copenhagen experience in our long-form feature here:
#EricVildgaard #Jordnaer #Wasabi #MichelinStarChef #CopenhagenRestaurants
4 Comments
Most people crush wasabi with pressure. Eric says that’s exactly what ruins it.
Is this next-level precision…
Let us know below 👇
And watch the full 3 Michelin Star Jordnær film here → https://youtu.be/qK0Qn1fWeFY
I'm also a tier one mastergrator, but surprised we're speaking about it so openly
Shark skin more authentic
Classic pretentious chef…..