Here are some of the photos from the events to which I have participated. Dinner Gran Tasting and Street Food Fair. The photos of bamboo leaf cone is my dish at the Gran Tasting. I named it Festival Pork. It is layers of shiso & yukari tossed sweet rice ball topped with tender braised pork belly (herb and spice infused kelp stock flavored with wheat soy sauce), miso-spiced nut, gingered passion fruit kuzu jelly, fava bean and crisp ginger slice. For the Street Fair event I prepared Hiroshima-style Okonomiyaki – layers of thin crepe, lots of cabbage, squid, pork belly slices, yakisoba and egg. The garnished sauces (well, it looks like Osaka style garnish) are both miso based and my creation. People love it. Thank you for Rolenzo, who helped me to make repeated Okonomiyaki. He is a quick learner. How many did we make? A lot.
