[Sca-cooks] Japanese Feast

[Debra Hense/Kateryn de Develyn]

Sounds wonderful.  The only question I'd have is how period the maki was...sushi 
really isn't period, as we think of it...it was originally a way of preserving 
fish in the vinegared rice.  But no big deal....

The sorbet is definitely a modern dish, but sounds wonderful.  

You know...I've known about jicama for many years, but never made the connection 
to Japanese references for mountain yam.  Sigh.  I will now...thanks!

Kiri

While the two aren't exactly the same - different areas of the world - the flavor and texture (to me at least) seemed very very similar. And as Jicama is carried in the groceries around here - at a relatively reasonable price ... I went with it as a reasonable substitute.  

I know the maki wasn't terribly period - but the people expected something and I wasn't offering sashimi (due to foresaid heat problems). While I am sure there are those on this list who could and would of found a way around this problem, I wasn't willing to risk possible spoilage and illness.  So, a variation on california rolls seemed the way to go.  I know is we had people (including head table) asking for more.

I compromised on many things to make this feast work for the limited budget ($550 to feed 120 people) and yet offer the protein valued by fighters, the lack of translated recipes, and the expectations of people when they think in terms of Japanese food, the expected weather, and the kitchen limitations itself.  I know I can in no way claim it was a period presentation of a Japanese feast.  The best I can offer is it was an attempt to present the essence of a Japanese feast using current known resources.

Kateryn