Cherry Cheese Crêpes. Sandwiches. Seaweed Mayo. Buffalo Eel Salad.

Emmentaler-stuffed crepes with cherry-goji-pandan sauce:

Stuffing: emmentaler, scallions, bean sprouts
Sauce: sour cherries, goji berries, pandan leaf; sweetened and cornstarch-thickened
Garnish: white chocolate shavings, emmentaler, scallions

Atsuage and king oyster sandwich with wakame sauce:


Spread: sumac hummus mixed with seaweed mayo
Toppings: sauteed atsuage (deep-fried tofu) and king oyster slices; scallions, tomato, bean sprouts
Dipping sauce: wakame, yogurt, ranch, sriracha, worcestershire


Tomato seaweed salad:


Wakame, tomato, shiso, wakame mayo (plus yogurt and dijon in second image).


Seaweed mayo:
 
Recipe from Mark Bittman's How to Cook Everything Vegetarian (emulsification of seaweed with its soaking liquid, rice wine vinegar, oil).  The soaking wakame:



Buffalo Unagi Salad:

Unagi: pre-marinated eel with Frank's hot sauce, honey
Salad: lettuce, scallions, carrot, shiso chiffonade, bean sprouts
Dressing: blue cheese dressing, Frank's, honey, rice wine vinegar