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  • (music)

  • - [Bun] It makes perfect sense for us

  • to be eating invasive species

  • because invasive species are a endless resource for food.

  • - [Announcer] This Great Big Story was made possible by UBS.

  • (music)

  • - My name is Bun Lai,

  • I'm the chef at Miya's Sushi in New Haven.

  • 33 years ago my mother started Miya's,

  • reimagining sushi as something

  • that is restorative of the environment.

  • (music)

  • This is part of the regimen that happens every day

  • in the morning.

  • Foraging.

  • (music)

  • One of the things that we're really focused on

  • is invasive species.

  • What if we start focusing on ingredients

  • that nobody else wants to eat,

  • that are abundant and even destructive of the environment

  • and by pulling them out of the environment

  • we'll help rebalance that habitat.

  • This is wild lettuce.

  • And we're gonna serve them with bug holes in them.

  • It's like Swiss cheese.

  • That means that they're healthy to eat

  • and that they're pesticide, herbicide-free.

  • Here's a big one.

  • Really can't hesitate,

  • you have to be fully committed to catch them.

  • Let's see if I am.

  • Gotcha!

  • They're a lot stronger than you think,

  • he's really pushing off my hand.

  • Yeah, we're set to go.

  • Let's rock and roll.

  • (music)

  • (boat slams) Great.

  • These snails,

  • from Europe, they're called European snails,

  • came over stuck on ships.

  • - [Interviewer] I feel like you're like a big kid,

  • just crawling around looking under rocks.

  • - When I'm collecting it's always incredibly exciting.

  • It's very thrilling for me.

  • Whoa, all right.

  • But when I'm trying to figure out new ways

  • of working with an ingredient

  • that I've never worked with before,

  • or an ingredient that actually grosses me out,

  • I like the fact that I'm forcing myself

  • to confront my own prejudices.

  • Today we went foraging for dandelion,

  • amaranth,

  • wild lettuce,

  • mugwort,

  • butterbur,

  • grasshopper,

  • invasive European snails,

  • a whole bunch of Asian shore crabs,

  • and wakame seaweed and gracilaria seaweed.

  • (music)

  • - [Interviewer] Are you gonna be mad if

  • we show the whole world that you can make gourmet sushi

  • just using stuff in your backyard?

  • - [Bun] That's what we want the whole world to do,

  • or consider doing, or think about doing.

  • And not only that, this isn't an original idea.

  • People have been doing this for tens of thousands,

  • hundreds of thousands of years,

  • way before Miya's.

  • - [Interviewer] And it's delicious.

  • - And it's absolutely delicious. And nutritious.

  • And great for the environment.

  • (music)


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Bugs, Weeds, Snails: Your Sushi Is Served

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    林宜悉 posted on 2020/10/23
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