In Japan, we discovered obulato, a transparent film made with potato starch. We used it for the first time in 2004, painting it gold to create what looked like edible golden veils. The dish was an homage to Italian chef Fulvio Pierangelini, who received an award at the Lo Mejor de la Gastronomía congress in 2005. The R+D team at Mugaritz still use obulato film for new dishes.

See "A rehearsal for friendship: golden scallop with crystallized fennel flowers, diced apple and a free interpretation of Mortadella"