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Articles tagged:

Kappo

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It takes a day to make delicate cones of potato starch, soy, and yuzu, which are used instead of nori for hand rolls stuffed with baby lettuce, orange powder, and edible flowers. Photograph by Scott Suchman.
Food

A Behind-The-Scenes Look at Kōbō’s Elaborate Japanese Tasting Menu

The modern kappo feast uses deep sea water and specialty seafood imported from Japan.
SushiKo, Japanese Restaurants, KŌbŌ, Handry Tjan  |  Feb 6, 2018
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