Theme: Traditional, Modern, and Chef’s Favorite Sushi Rolls

 Date: September 21, 2011

Wasabi Six $30 (tax & gratuity included)

Number of attendees: 18


Appetizer:   (1) Edamame1; (2) Seafood sunomono (octopus, shrimp, crab, cucumber, and wakame seaweed mixed in vinegar based dressing); (3) Gyoza and shumai dumplings, Miso Soup

Main Course:

(a)    Traditional roll – kappamaki2 (cucumber roll) and tekkamaki (tuna roll)

(b)   Modern roll — futomaki wrapped in soy paper with yamagobo [Japanese picked burdock root], crab, green beans, pickled daikon, cooked egg, and kanpyo

(c)    Wasabi special roll (California roll topped with tenkasu4 (or tempura scraps) with spicy sauce), plus a square shaped sushi roll.

Dessert:  Green tea cheese cake dipped in dark chocolate; green tea ice cream with a gold leaf decoration, and fruit (mango, raspberry and blackberry), Japanese tea

1. Edamame – Edamame are shelled soybeans that are steamed/boiled and garnished with salt. It can be served hot or cold and is usually eaten as an appetizer. High in protein, fiber and folic acid, it is commonly thought of as a health food.

2.  Kappa maki – Kappa maki is (cucumber roll) is a very traditional sushi roll. It is a popular vegetarian roll.  Traditionally, Kappamaki is consumed to clear the palate between eating different kinds of food.

3. Kanpyo – Kanpyo is dried shavings of calabash, a type of gourd.  It is cooked and seasoned with soy sauce, mirin, sake, sugar, and dashi.  Kanpyo is an ingredient in traditional Edo style Japanese cuisine and is commonly used in traditional sushi rolls.

  Kanpyo maki (=kanpyo roll), a traditional vegetarian roll.


4. Tenkasu – Tenkasu are crunchy bits of deep fried tempura batter.   It is commonly used in takoyaki, okonomiyaki, and udon dishes.