I would like to learn more about Japanese food and it was great having Emma, Taka and Hiro on hand. I tried to introduce some new ingredients to the standard fare you get at sushi restaurants. Some of the ideas I found in an old Japanese cookery book. I used shiso leaves to wrap rice. I also picked camelia leaves from my garden, an unusual method of presentation.
Chilled Sake from Akashi-Tai
Edamame with Maldon salt and pink peppercorns
Ippin Ryouri (Japanese tapas)
Tempura Set including Asparagus, Avocado, sweet potato, peppers, chili peppers
Aubergine, red onion and mushroom skewered kushi katsu in soft white bread seasoned with Japanese mayonnaise and Japanese brown sauce 'tonkatsu'
Cucumber and Wakame Salad
French Beans with white Japanese Sesame paste (the difference between this and tahini is that it's made with roasted sesame seeds) lemon, mirin and ginger dressing
Salmon Sashimi on a bed of Mizuna lettuce with Ponzu Sauce (I told one girl off for not eating her lettuce."That cost me a fortune" I remonstrated. She ate it quickly.)
Shiso leaf onigiri
Salmon & Avocado/Carrot & avocado/Japanese pickle selection including daikon, sweetened shitake mushrooms, pickled carrots, umeboshi plums
Crispy salmon skin maki with shichimi chili pepper
Inari Sushi (Sweetened tofu parcels with onigiri rice)
Miso soup with Enoki mushrooms
Green Tea Ice Cream/wasabi meringue/cherry
Chilled Plum wine (this was a massive hit!)I think that's the most 'courses' I've ever served. A record!
"Cooking for this many people on your own with the help of a 15 year old girl is the ballsiest thing I have ever heard".She continued:
"It's really tiring. It reminds me of catering for a wedding. It's a special kind of tiring. And you are doing it with just a domestic kitchen. One under the counter fridge. That's hard."