Thursday, December 15, 2011

Miso-marinated Tofu & Hachiya Persimmon


What happens when you mix over-ripe Hachiya Persimmon and homemade miso-marinated tofu...?

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Really tasty appetizer. Just mix the cubed miso-marinated tofu with coarsely-cut persimmon and add some shiso leaves, salt, sesame oil, and sliced dry red chili.

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Here's another appetizer...sauteed enoki mushrooms and shungiku (chrysanthemum leaves) with grated daikon in sweet vinegar sauce. I'm getting tired now, so I try to post the recipe next time.