The classical French dish of ratatoiulle has received a Japanese makeover at the hands of chef Yoshiaki Takazawa. The chef has transformed the vegetable stew into a colorful terrine with both French and Japanese influences.
Yoshiaki puts hours of effort into his interpretation of ratatouille. Vegetables are sauteed in rice and hazelnut oil instead of olive oil, which is a staple of Mediterranean cuisine. He adds pickled daikon to his dish and does not use eggplant at all.
The chef has been making this spectacular ratatouille terrine since 2005. He serves it as an amuse bouse at his restaurant Takazawa.