He explained that later in the year when it is in season, he will return to pick the yellow gorse flowers (which have a distinct coconut taste) to use in meat marinades and Thai curries, as well as burdock root, which is popular in Japanesecooking and can be used for vegetable soups or mixed with dandelion to make a root beer-like soft drink.
For those not familiar with the food, Nobu was a pioneer at the forefront of the now common Asian fusion cuisine movement, melding elements of traditional Japanese and Peruvian cooking.