Amuse bouche tofu and Japanese yam

 

 

I enjoyed so much eating at Izakaya in Japan, with a lot of small dishes to taste, most common are tofu and Japanese yam.

 

Japanese yam is very slimy when raw, not everyone like that sticky threads hanging down as you pick up the piece. I blanched them briefly and the outside slim is removed, and still crunchy, making it more presentable. Serve with mustard sauce (Colman's mustard and cream)and toasted sesame.

           

 

Cold tofu is served with pistachio and myoga ginger flower for the colour and crunch.