Menu for Symposium
Appetizers; side dishes
– Edamame beans vegetarian/vegan
– Fish eggs in hanpen fish
– Cheese and sausages in gyoza wrappers
– Renkon de italian vegetarian/vegan
– Pork meat shimmered in garlic sake sauce
– Chillied potatoes vegetarian/vegan
– Stir fried spicy yam flour vegetarian/vegan
– Fried eggplant marinated in garlic vegetarian/vegan
– Horse mackerel sashimi fried in peril leaf fish
– Mashrooms & walnut steamed in aluminum vegetarian/vegan
– Shimeji mashroom butter soup vegetarian
– Tsukune
– Stick damplings
– Shimmered chicken with orange
– Hitsumabushi fish
– Red snapper calpaccho fish
– Tuna & green onion ith gobo-miso fish
– Oyster and shrimp grilled fish
– Sashimi – red snapper fish
– Salmon and sweet potatoes cream gratin fish
– Pizza with dumpling wrapper vegetarian
– Eringi mashroom, stir-fried with butter and soy sauce vegetarian
– Avocado sushi vegetarian/vegan
– Shrimp and Basil springroll fish
– Pork tsukune
– Grilled Onion with cheese & pepper vegetarian
– Popatoes and anchovy stir-fried vegetarian
– Green asparagus wrapped in ham
– Deep-fried chicken
– Renkon steak vegetarian
Main Dishes
Sushi
– Egg roll (with seaweed)
– Shrimp
– Red Snapper (Tai)
– Horse Mackerel (Aji)
– Octopus (Tako)
– Eel (Unagi)
– Cucumber maki vegetarian/vegan
– Avocado maki, vegetarian/vegan
– Deep-fried shrimp, lettuce, and mayonnaise maki
– Shiso leaf, crab meat, masago, tempura, egg maki
– Inari vegetarian/vegan
Tempura (uses egg as batter)
– Kisu
– Shiso leaf
– Sweet Potatoes (Japanese)
– Asparagus
– Shrimps
– Renkon
– Horse Mackerel (Aji)
Takoyaki
– Octopus/shiso leaf
– Cheese
Dessert
– Strawberries marinated in red wine
– Strawberry mochi
– Iced cream with olive oil
– Chocolat & mamarade pie
– Banana pie
