Conceptual comestibles: Ayako Suwa's food art

Ayako Suwa has incredibly culinary skills but don't ask her how to make an amazing Bouillabaisse. She is not a chef, but rather an artist who works with food. Her business called food creation consists of an art division responsible for a growing collection of "emotional" dishes and installations, as well as a catering business of custom dinners.

CNNGo spoke to Suwa about how her ganache meets panache -- and why her cherries look so sinister.

CNNGo: You make "storyline" dinners. What does that mean?

Ayako Suwa: I create a story and a number of dishes that represent details of the story. For example, a slice of crispy whale may represent the highway pavement, and soup that crackles may be rain. Taste is important, but I also incorporate sound, sight, smell and touch -- all of the senses -- so that by the end of the meal I've evoked a whole slew of emotions from the dining guests.

CNNGo: Speaking of emotions, you have made 128 'emotional' dishes so far. What are they?

Suwa: Well, for example, I call an American cherry, balsamic vinegar and seaweed "A lingering taste of regret with overtones of anger welling up." They are dishes I created and named according to my own feelings I have towards them, but to someone else they might feel like a different emotion.

CNNGo: What dish are you feeling right now?

Suwa: Probably #1 is "surprise and happiness" (laughs). It's popcorn, cauliflower and marshmallow with salt, pollen and yuzu put together. Then there is an edible flower with chocolate ganache.

CNNGo: What does food mean to you?

Suwa: To me, food is such a fundamental part of ourselves. It is so raw, animalistic and even sexual. I would also say it's like a trap because when food is placed in front of you, you have the choice to eat it or not. A good dish captivates us to want to put it into our mouths, and I hope my work does just that.

CNNGo: Is there a way for us to try out your dishes?

Suwa: I've done some guerrilla restaurants overseas where I set up shop for just a few days or even a few hours. I'm thinking about doing that in Tokyo. I also make purchasable food boxes that are stuffed with different things that I often use in my dishes.

Ayako Suwa can be contacted through her company food creation's website or email info@foodcreation.jp. To contact her management company point of view co., ltd., call 03 5428 5178.