Ramen can be seen as a combination of 5 elements: broth, flavoring (tare), flavored oil, noodles, and toppings (for example egg, nori, greens). Aside from the noodles, we used wild ingredients for all elements. Starting from the stock, we used bladderwrack seaweed (Fucus vesiculosus) (introduced here) and boletus mushroom. We imitated miso based tare with koji fermented puffball (Calvatia gigantea) paste (described here). For the flavored oil, we used black wild garlic (Allium ursinum) and crow garlic (Allium vineale) oil (described here). For the toppings, we used fried ground elder (Aegopodium podagraria), which structure wise resembles nori, crow garlic, water
Category: Bladder wrack
This salad contains two types of seaweeds: sea lettuce (ulva spec.) and bladder wrack (Fucus vesiculosus L.), and two types of sea vegetable: sea rocket (Cakile maritima) and rock samphire (Crithmum maritimum). It can be hard to tell apart different types of seaweeds but luckily there are no poisonous ones. When you harvest them just make sure you pick them from a clean environment. The two types of seaweeds we picked are relatively easy to recognise. While determining the exact type of sea lettuce requires a microscope or even DNA research, for consumption purposes you only have be able to determine