Sunday Supper #5

Oh, how I LOVE Japanese cuisine! Alissa, a fellow classmate from Level II, showcased her Asian heritage with a delightful Sunday Supper made especially with her Mom in mind.  It was important for Alissa to remain authentic in her culinary interpretation as she wanted to impress her mother who’s Japanese.  So, it was an honor to be seated with both her parents who drove two hours from Tulsa to show their unwavering support for their lovely daughter as they savored tonight’s meal.

Note: This evening I came to realize that even though Eastern ingredients may be different from those in Western style of cooking, there are similarities in both Japanese and French cuisine in the use of specific stocks, sauces and simple presentation.

Gyoza, Shoyu, Raiyu

Now, isn’t this beautiful?

Sweet Spider Roll, Miso-Marinated Eggplant, Avocado, Cucumber, Crispy Fennel Salad, Sprouts

With kanji characters as part of the third course, Alissa chose “white chocolate” to spell out her name.  The defining moment occurred when this dish reached our table and I witnessed the surprised look on her mother’s face. “Look, ALISSA!”, she exclaimed with delight.

Green Tea Mochi, Bubble Tea Pudding, Raspberry Wasabi Truffle

The thought and care that my classmate spent in the stylish preparation of this meal was well worth the wait as evidenced by her parents’ reaction.  Each bite presented a modern, raw twist to the traditional kaiseki:  Gyoza, shoyu, raiyu, sushi, mochi, green tea, wasabi, and bubble tea.  BUBBLE tea!  Congratulations, Alissa for a job well done!

Alissa with her parents