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*.
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
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
- Put the avocado in the blender and add lime juice.
- 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
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- 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.
- 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.
- Pipe out the spread onto corn chips.
- Scoop some brunoise red onion on top.
- Position the shrimp on top of the spread.
- Garnish with a leaf of cilantro.
