Aubergine and Prawn Toast Bites
Roasted aubergine, cooked prawns and shelled edamame are dressed with reduced sake and soy sauce, then folded with feta and served on crisp toasts.
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Recipes by Nico Laurel
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Cucumber and Aubergine Sauce with Miso
Prepared miso soup is blended with roasted aubergine and gently softened cucumber. Fresh ginger, raw tomato and lemon juice give this loose vegetable sauce a bright, savoury finish.
Cucumber and Edamame Salad
Cooked, chilled edamame, cucumber, cabbage and radish are tossed with a ginger, sake and vinegar dressing.
Edamame and Rice with Chive Yogurt
Cooked edamame are briefly seared and combined with rice and roasted aubergine. Serve over natural yogurt with chives, lime wedges and baguette toasts.
Honey and Strawberry Dessert Bites
Strawberries and edible rose petals fill honey-sweetened dessert squares with almonds. The fruit and petals are finely prepared, folded into the egg batter and baked before the little cakes cool.
Noodle and Shiitake Toast Bites
Short cooked noodles, sautéed shiitake mushrooms and pan-cooked salmon are combined with ginger, sesame oil and feta. The topping is served on crisp toast squares.
Salmon and Aubergine Noodle Soup
Aubergine and salmon simmer in an onion and sake broth. Cooked noodles are warmed through, with lime wedges served alongside.
Seared Salmon and Shiitake with Soy Sauce
Salmon and tuna are cooked separately and combined with tender shiitakes in reduced miso and soy sauce. Serve with natural yogurt and baguette toasts.
Shiitake and Rice Soup
Fresh shiitake mushrooms, aubergine and rice simmer with onion and sake. Chives finish the soup after a short rest.