That’s the follow-up of the previous post about the bean ball. Add pasta and salad and that makes a delicious Summer lunch.
Home-made matcha (green tea) pasta.
Creamy cheezy pesto dressing.
That’s made with the leftover of this :
The filling of the balls : sakekasu (sake lees), tofu, salt, olive oil. I’ve added more olive oil, lots of basil, a little garlic, a little vinegar and some water.
That makes a perfect dressing for a mix of baby leaves.
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