World’s Top Chefs Work Wonders with Japanese Ingredients

Hattori Yukio, head of the summit’s executive committee

Ferran Adrià, head chef of the restaurant El Bulli in Spain (closed in July 2011), which had waiting lists so long it was almost impossible to secure a reservation. As head of the G9, he stressed the importance of education among chefs.

Salted cod jaw

Flatfish bones with cayenne pepper and garlic

Simmered hazelnuts with black bean sauce

Grapes with melon garnished with strips of katsuo (skipjack tuna)

Bread made with kuzu and topped with sautéed mini tomatoes

Kuzu and dried Ibérico pork gelatin used to form a type of senbei (cracker) topped with olives

Ravioli made with rice sheets and wrapped in herbs

A hemp seed and milk dessert decorated with a camellia leaf

A macaron made from pig’s blood