Nordic laphet
Research project
During a research residency at the Nordic Food Lab, Liis Tuulberg explored the possibility of recreating the Burmese national dish laphet using edible Nordic tree and shrub leaves. Beech, blackcurrant and birch leaves were first processed according to traditional tea-leaf preparation principles — steaming, rolling and pressing — and then fermented with lactic acid bacteria, testing various LAB sources: whey, yogurt, fermented pollen and brine. The experiments resulted in a Nordic furikake made from dried currant leaves, and laphet thoke made from birch leaves, roasted garlic, pickled ginger and fermented chili.
Let's collaborate
We create edible experiences, installations and products together with artists, restaurants, brands and organisations. If you have an idea or project where wild food and fermentation could fit, get in touch.
