World’s Strangest

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The Invasive Species Sushi

When he noticed a foreign species of Asian shore crab in his favorite
beach, Bun Lai of Miya’s
restaurant in New Haven, Connecticut, did what any sustainability-minded
seafood chef would do: he made the invasive species into sushi!

The dish “kanibaba”—made with Asian shore and
Dungeness crabs and spinach, rolled up tightly in potato skin, infused
with Asian shore crab stock, and topped with toasted havarti cheese
and lemon dill sauce—is now one of the most popular items at Lai’s
restaurant, Miya’s, in downtown New Haven. “We run out of
them at this point,” he says. “We go out and get thousands
of them, and we sell thousands of them every week or so.” Kanibaba
has become the signature dish of his “Invasive Species Menu,”
a chapter in Miya’s 60-page menu that reads like a manifesto on
sustainability, spirituality, and the creative process.

Zak Stone of GOOD magazine has the story: Link

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November 16th, 2011

Stranger to the World


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