Moss, ants, mold. What on earth are they eating?

No truffles, no caviar, no foie gras.
What came out was moss and mold, heart and brain.
Caramel made from reindeer marrow, dumplings made with bear meat,
fake jellyfish made from squid ink,
150-year-old mahogany clams, fried cod tongue, and even grasshoppers.
This is the menu of the restaurant ranked the world's best five times.

In 2003, in an old warehouse in Copenhagen, NOMA threw out every expensive ingredient.
Expensive tableware and service, too. One question remained.
“What is the taste of this place, right here, right now?” The name came from that question as well.
Nordisk and Mad: Nordic food.
The chef went to the forest instead of the supermarket, and with beach herbs, moss, wild berries, and even ants, the whole Nordic region became the pantry.
In 2010 it ranked first in the world, and 60,000 people sought its 40 seats.
After three Michelin stars came the Hall of Fame.
A genre called New Nordic was born,
and Copenhagen became a capital of gastronomy.

NOMA's innovation was not costly ingredients.
It was local ingredients it foraged itself, and the ability to interpret them. It set aside 'luxury' and focused on 'local' specialties and signature produce. What costly ingredients do we still hold on to out of habit? If we let them go, what taste remains? And how should we create the taste that is missing?