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

The menu:

• Chickpea miso soup with scallions and tofu
  
• A salad with tomato, marinated broccoli, and cucumber on a bed of Romaine lettuce with a Carrot-Ginger dressing
• Hijiki with carrots
• Spicy Tuber Roll (currently on the 105degrees menu)
• Tomago sushi
• Pickled Ginger, wasabi, and soy sauce
  

Tomago is a lightly sweetened egg omelette, however, mine is made with raw cashews, Thai coconut meat, Irish moss, agave nectar, and a pinch of sea salt.  The yellow color is derived from turmeric powder.  The sushi rice is made with jicama, pine nuts, agave nectar, brown rice vinegar, and sea salt.

I served eight of these bento to my fellow classmates and 105degrees staff.  Pretty good!

Bento Lunch Special

Kimchee Dumplings with Sesame Foam	The origami fold in these dumpling wrappers take much practice to plate properly.  Between the Japanese fold and the Korean-style filling, I guess this classifies as Asian fusion cuisine.
Coconut Curry	Vietnamese Pho, Shitake, Kelp Noodles, Bean Sprouts, Spicy Cashews
Sprouted Sesame Wrap, Shitake, Avocado, Sprouts, Smoked Red Pepper Tahini	Smoked Maitake Soup

We’re at that halfway point with the Level II course, and the pressure seems to be mounting as we are being given new projects for completion.  I still have three more stations to manage after this week — Mediterranean and Mexican cuisine, the pastry station, and expediting.  In addition to assisting in a couple of 105degrees public classes, including their “Rawkstar” events, I am also slated to teach a class of my own design for the public; and to plan, create and prepare a 5-course meal for the 105degrees Cafe Sunday Supper (for which I’m psyched!).

Under Matthew Kenney‘s guidance, my business plan must be finished as well.  And in between, we’ll have more demonstrations on special equipment used in raw cuisine, and other classes on whatever surprises the Academy has in store for us.  Needless to say, when I reach my apartment in the late afternoon, I do my homework, complete personal chores, including administrative tasks and laundering my chef outfit…and finally, somehow find the time to sleep.