On June 11th, 2024, following the workshop held in April of the same year, we had a one-night pop-up with POPL Burger, a hamburger restaurant created by Noma.
In Denmark, spring is said to be the time of year when food is most plentiful.
A special menu was offered for this one-day only, using plenty of seasonal local ingredients from Copenhagen, including seaweed from Sea Vegetables and local winged kelp (wakame) harvested in Northern Europe.
POPL × SEAS VEGETABLE
＜Special Menu＞
- Chicken wing and habanori
- Seaweed salad with hiiki and suna
- Monkfish sandwich and aonori
- Summer cabbage and Norwegian winged kelp
- Apple and tosakanori
- Chocolate, Danish strawberries and aonori
Special Burger
The main burger was a fish burger made with monkfish and Suji-Aonori(green laver).
The monkfish was marinated in Aonori Shoyu lees to infuse it with flavor, then slowly grilled over charcoal and topped with a generous amount of Suji-Aonori.
"No matter where you eat it, the flavor of Suji Aonori spreads throughout your mouth."
This burger is truly full of Suji-Aonori flavor.
The menu was born from the combination of the ideas and experiences of the POPL team and Sea Vegetable, who each face food from different perspectives every day.
Furthermore, it was possible to deliver the content thanks to the mutual interest and understanding of seaweed that was deepened during the workshop held in April.
Dear POPL Burger team, Thank you for having a special opportunity!
