For wasabi ice cream, bring cream and milk to the boil in a medium saucepan. Remove from heat.
Meanwhile, whisk egg yolks, caster sugar and vanilla bean paste until combined. Pour hot cream and milk into egg mixture. Whisk briefly to incorporate and return to same saucepan.
Stir gently with a wooden spoon over low-medium heat, until the mixture thickens slightly. It should not boil as high heat will split the custard. Pour into a jug or bowl, cover with cling wrap and refrigerate until chilled.
When chilled, place 2 large spoonfuls into a small bowl, add wasabi and stir to incorporate. Return to remaining custard mixture and whisk thoroughly.
Fill a tray of 2cm diameter silicone hemisphere moulds to ¾-full to leave room for expanding and freeze until solid. Reserve about 3 tablespoons of the unfrozen custard to glue the half spheres together, return these full spheres to the freezer for a further 15 minutes before using.
For umami crumb, dry toast glutinous rice in a small frying pan over low-medium heat until golden. Pound in a mortar and pestle until you achieve a coarse sandy, texture.
In a medium mixing bowl, combine remaining crumble ingredients and rub roughly to break the bonito, nori and shallots up.
For souffles, heat oil so that a teaspoon of the souffle mixture will turn golden in about 15 seconds.
Whisk egg whites until stiff peaks form. Gently whisk in flours until incorporated and don’t fret if the mixture collapses substantially.
To fill the souffle balls, using a spring loaded ice cream scoop, take a scoop of souffle mixture and make a well in the centre big enough to fit a wasabi anglaise sphere. Gently place a sphere into the well. With the other ice cream scoop, take a level scoop of the soufflé mixture and release over the top of the parfait to make a sphere. Immediately release the sphere into oil and cook for about 3 minutes or until beautifully golden. While you are cooking and you see any holes, simply patch with a small dollop of the soufflé mixture.
For caramel, combine sugar and water in a small saucepan over low-medium heat. Stir with a metal spoon until sugar has dissolved. Bring to the boil and cook for 10 minutes or until caramel turns golden. Be attentive and remember it will continue to cook rapidly with the residual heats so remove from heat slightly before the caramel hits the colour you want.
Dip souffles into caramel and then into umami crumb. Take care not to burn yourself.