On a Roll

A young Bun Lai with his mother, Yoshiko Lai
Bun's sister (Mie Lai) and brother (Ted Lai) outside Miya's in the early 80s.
Invasive species tempura
Sushi salaam, made of roasted eggplant, avocado, smoked jalapeño vegan cashew cheese, and a za'atar herb medley
Firekraker Sake made with homegrown peppers and a citrus-honey sake (Miya's most popular beverage)
Yoshiko Lai's agedashi tofu
Kanibaba: invasive Asian shore crabs stuffed into a potato skin, and topped with toasted organic cow's milk cheese
Intertidal hunted and foraged crustaceans
Crickleberry Brie: farmed crickets and wild grasshoppers with Arethusa Farm camembert and organic figs
Left: invasive gracileria seaweed sake; right: salty, aged shiso and Ume sake
Left to right: Ted, Yoshiko, Mie, and Bun Lai at the White House to receive the Champions of Change Sustainable Seafood Award, for which Bun Lai was the nation's sole recipient in the "Chef" category
Sakura Sashimi: frozen, thickly sliced Asian carp, infused with homegrown sweet beets and bitter melon