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

 Date: August 9, 2011

Sushi Sen $30 (including tax & gratuity)

Number of attendees: 12

Menu    Appetizer: Agedashi-tofu (deep fried Tofu)1 with Okura tempura

                Miso Soup

                Traditional Sushi Roll: Kanpyo maki2 and Kappa maki3 (cucumber roll)

                Modern Sushi roll: Samurai Warrior Roll (chopped, spiced clams wrapped in Tuna) and Lake St. Louis Roll (Shrimp tempura and crab meat in mayo wrapped in avocado with Tobiko4 topping)

                Chef’s Favorite:  Rainbow Roll (ingredients included Tuna, Salmon, Squid, Yellow Tail) with Chef Ken’s special sauce

                Dessert: Green tea ice cream


1. Agedashi Tofu (揚げだし豆腐)Agedashi Tofu is a popular Japanese appetizer.  Tofu is lightly dusted with corn starch and then deep fried until golden brown.

2. Kanpyo maki – 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.

3. Kappa maki is (cucumber roll) is a very traditional sushi roll. It is very simple, and is a popular vegetarian roll.

4. Tobiko (capelin caviar) is the Japanese word for the flying fish roe used in sushi.