Tuesday: Japanese

Last night I made a few things out of Washoku:

1. Broiled tofu with miso sauces (spicy red miso and leek miso)
   
2. Simmered daikon on citrus miso
3. Carrots and yam cake in creamy tofu sauce
4. Fried halibut

To add some dark green to the plate I also did a quick pickle with japanese cucumbers sliced on a bias using the ceramic slicer. After salting the cucumber for about 20 minutes, I rinsed it, squeezed it out, and tossed it with some ponzu sauce, mirin, and rice vinegar. I served the pickles topped with a drop of sesame oil.

Of course we also had rice.

This meal was a beautiful plate and a fabulous demonstration of "things you can do with soy". It was also very tasty.