Some of the wilder shores of molecular gastronomy are to be found in a newly-resurgent Japan, according to The Sunday Times. And truffles have a role to play…

“One course consisted of a piece of tissue paper impregnated with the smell of truffles: just the smell — no actual truffles were to be ingested.”

Not much of a role. Cheap dish, though – I expect there’s a bottle of Truffarome on the shelf at the Tapas Molecular Bar.