Tofu made of edamame, you can buy it or make it (click here).
Classic, with grated wasabi and nama shoyu soy sauce.
Unmold it, pour a crown of sauce around, a chestnut of wasabi on top.
Seasonal, with kinome on top and a sweet tsuyu (reheat kombu dashi stock with a little mirin and soy sauce, bring to boil, let cool).
Sweet for the small flower.
Drizzle honey on it. Top with dry fruits (goji berries).
You can have it as a dessert. Actually, that would be a dish like another in an Asian meal. There was no notion of finishing with a dessert, even if it is sometimes done now, due to Western in influence.
This looks great!!
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SO cool. It is so beautiful and perfect.