Sabbin hanyoyin girke-girke sun shafi abincin nama. Zai zama alama cewa ana iya yin wannan tare da nama don cin shi “cikin yanayin”? Labari ne game da hanci zuwa cin wutsiya, wani sabon salon cin abincin mara dadi.
"Daga hanci har zuwa wutsiya" shine cin abincin dukan dabba, ba kawai ɓangaren naman ba. Ana amfani da kwakwalwa, wutsiyoyi, kofato, kawuna da ɓarnatarwa, waɗanda yanzu ba a zubar da su ba, amma suna jituwa cikin abincin gidan abinci.
Wannan hanya ba sabon abu ba ne don dafa abinci - na dogon lokaci, an cinye dabbar gaba ɗaya, gano aikace-aikacen kowane ciki na gawar da aka samu. A zamanin yau, kawai hanta da caviar sun fi shahara ko žasa, har ma a wasu lokuta kawai.
Ba da kyauta a gidajen abinci a duk duniya
Abubuwan mashahurin gidan abinci suna da tuni suna ba da kayan masarufi cikin abubuwan ƙoshin abinci da ƙoshin gaske, kwasa-kwasan farko da kwasa-kwasai na biyu, suna sanya hanci har wutsiya yana ci gaba da shahara.
A gonakin Ostiraliya, ana bunkasa falsafar “babu abin da ya ɓata” - akwai azuzuwan koyarwa da sabbin girke-girke don shirya abinci mai daɗi daga sassa daban-daban na dabbobin ana ci gaba da bunkasa.
Misali, gidan cin abinci na Yashin Ocean House da ke Landan yana da kwarangwal na mackerel a menu nasa, yayin da Moshi Moshi na Landan ke hidimar hanta da fata na salmon.
Gidan cin abinci na London Labarin yana ba da soyayyen kifi busassun kifi da kifin kintsattse tare da kirim mai tsami. Ana yawan cinye kayayyakin kifi a Faransa ma.
Gidan cin abinci na Seahorse a Dartmouth da Yum Yum Ninja a Brighton suma suna kan taswirar sabon yanayin cin nama - hanta da miyan kifi suna gama gari a wurin.
Cest tro nice