Dirt Food

Chef Toshio Tanabe envisions his Tokyo restaurant Ne Quittez Pas as being like "a nature-surrounded auberge in southern France" where people can sit and eat dirt. His dirt-themed dishes include potato starch and dirt soup, salad with dirt dressing, sea bass with dirt risotto, dirt gratin, dirt ice cream, and dirt mint tea. However, this isn't just any dirt. It's "lab-tested…first-class agricultural soil from the farmlands north of Tokyo, baked, boiled, triple-filtered and mixed with gelatine." [foxnews]