Banzai Banquets

After studying and cooking in New York City, Riko Yamawagi takes an American perspective to Japan to reinvent the way people look at Asian catering and party meals.As the world has become smaller our dinning habits have changed. With new fusion cuisines and a variety ideas for decor and design being incorporated everywhere, Riko Yamawaki’s Banzai Banquets is a good example of Japan’s take on this exciting global movement in dining.Ask anyone about catering and party meals, and they will all say they wish to see dishes that are easy to make and equally easy on the eyes. For the best experiences, they also hope for a few surprises to their senses, as even little dishes and stylish decorative designs can turn a good into great. So for even the most busy of times, food coordinator Riko Yamawaki, of Tokyo’s Riko’s Kitchen cooking school, has compiled a treasure-trove of casually stylish dishes that will make every meal a memorable event and every party into a bash!By using simple sense and an eye for design, you an make menus that will have people calling for these 105 recipes.Chapters:Nouveau Japoinese DishesPoached Eggs and Avo-Veggie SaladAnchovy and Pine Nut PastaJapanese Egg-Salad Sandwiches with Walnut-Tofu MousseMeat Miso Lettuce WrapsDishes from Traditional Japanese RyoteiGrilled Sea BreamBaked Apples in Pork BellyHerbed Saury on a bed of RiceBeef Marrow with Japanese FruitAppealing AppetizersRum-raisin PorkGoya-BurgersYellow-tail Meatball SoupBlanched Cucumber and Celery SaladCoordinate for the Scene and SeasonSummer PicnicsThe Japanese Inn DinnerA Casual ChristmasFirst Impressions