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Los Angeles Chef Launches Vegan Caviar Service

The newly launched plant-based offering at non-vegan eatery PYT includes blini, potato chips, cashew cream, pickles, chives, capers, and tonburi—a vegan caviar made from kernels sourced from Japanese summer cyrus trees.

Los Angeles-based eatery PYT recently launched an all-vegan caviar service. Chef Josef Centeno created the vegan spread as an alternative to the restaurant's fish-based version with plant-based customers in mind. “I started sturgeon caviar service at PYT a few weeks ago with a few infused vodkas that we make in-house,” Centeno told media outlet Food & Wine. “And since we are mainly a vegetable-focused restaurant, it was only appropriate that I offer a vegan or vegetable option, and this seemed perfect.” Centeno created the vegan caviar from tonburi, a kernel sourced from Japanese summer cyrus trees, and serves it with traditional veganized accompaniments, including corn-based blinis, cashew cream, pickles, chives, capers, and potato chips.

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