Appetizers

The recipes in this chapter were inspired by both the elegant, diminutively scaled foods served at formal Japanese meals and the charming finger foods and tidbits usually packed into Japanese box lunches. These Japanese foods adapt particularly well to many American occasions. Some, such as Caviar in Cucumber Baskets, Chicken and Veal Pàté Fans, or Fish and Tōfu Terrine, can become spectacular first courses in a sit-down meal. Others, such as Chicken Dumplings or Crisp Vegetables with Sesame Dip, feed large crowds easily. Still others, such as Ginger-Glazed Chicken Wings, Japanese-Style Breaded Fried Oysters, or Gift-Wrapped Kelp Rolls, provide glorious nibbles for a tailgate party or a humble picnic basket.