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The Inseparability of Food and Craft: Hand-Woven Bamboo Tray by Takami Yasuhiro & Shrimp and Avocado Canapé

By:
Ai Kanazawa
June 28, 2012Baskets Food and Craft Takami Yasuhiro

Do you think food only looks good and tasty in plain-colored, uniformly mass-manufactured vessels? At Studio KotoKoto, we believe that appreciating and enjoying the vessels that contain the food should also be an important and fun part of the dining experience. We want people to ask not only what is on the plate but also who made the plate.

In this food blog, we want to inspire the notion that food and craft are inseparable by offering ideas and thoughts about this relationship. To do this, we will feature a handmade piece by an artist and suggest a dish to go with it.

Today we are using a double-layered mesh (ajiro) woven bamboo tray by Takami Yasuhiro of Chikuseikan*.

Double-Layered Mesh Ajiro Hand-Woven Bamboo Tray by Takami Yasuhiro
14″W × 2.5″H

The refreshing summer look of this vessel is perfectly suited for plating delicious, bright appetizers, and so we decided to serve shrimp and avocado canapés. A simple chip and dip recipe with a fine dining twist by Ai makes them really attractive!

Shrimp and Avocado Canapé           Makes about 16 canapés

Shrimp and Avocado Canapé on Takami Yasuhiro’s Bamboo Tray

Base

  • Round Corn Chips                             16

Spread

  • Avocado                                              2 each
  • Lime Juice                                          1 tbsp
  • Garlic, chopped fine                          2 cloves
  • Cilantro, chopped fine                      1 tbsp
  • Salt and Pepper                                 TT
  1. Put the avocado in the blender and add lime juice.
  2. Take the avocado paste out of the blender and mix in garlic and cilantro. Salt and pepper to taste.

Garnish

  • Small-Medium sized Shrimp           16
  • Red Onion, brunoise (see photo)   2 tbsp
  • Lime Juice                                          1 tsp
  • Cilantro, chopped fine                      1 tsp
  • Cilantro leaves                                   16 each
  • Olive Oil                                              TT
  • Salt and Pepper                                  TT
Red Onion Brunoise
    1. Boil shrimp and put in ice water to cool. Pat them dry. Add lime juice, cilantro and coat with olive oil. Salt and pepper to taste.
    2. Brunoise red onion. This will be the “wow” factor of this dish to show your knife skills so spend time to make them nice! Coat this with a little olive oil also.

Now all the parts are ready to build the canapé.

  1. Pipe out the spread onto corn chips.
  2. Scoop some brunoise red onion on top.
  3. Position the shrimp on top of the spread.
  4. Garnish with a leaf of cilantro.

 

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craft Japanese appetizer Bamboo Chikuseikan gluten free kago Recipe Shrimp and Avocado Canapé Takami Yasuhiro

2 responses on “The Inseparability of Food and Craft: Hand-Woven Bamboo Tray by Takami Yasuhiro & Shrimp and Avocado Canapé”

  1. Syd Dunton July 4, 2012 at 12:47 pm

    Great combination! embracing color, texture, and flavor plus sounds of crunching followed by those of enjoyment.
    Thanks! I’m going to try it.

    Reply ↓
    1. Ai Kanazawa July 4, 2012 at 1:58 pm

      Thank you for your comment Syd! We really enjoyed doing a food blog and of course the best part was eating them after all the pictures were taken.

      Reply ↓

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