An organization that develops “ cultured foie gras ” created from duck cells utilizing cell tradition expertise launched the state of tasting to verify the style and so forth. for the primary time on the twenty first.
The tasting was launched by a enterprise firm in Tokyo that’s growing ‘cultured foie gras’, which produces foie gras by culturing duck liver cells with its personal expertise.
On the twenty first, at a resort in Tokyo, we requested a chef to organize a steamed dish referred to as “franc”, and examined the distinction in style and taste between including cultured foie gras and never including it.