Avocado romanesco chilled soup, zaru soba, frozen tofu

GOURMANDE in OSAKA

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A fresh and green lunch.

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Avocado, blanched romanesco cauliflower, lemon, a little garlic, a pinch of salt. All that in the blender, with a few ice-cubes.

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That gives a velvety green soup, filling and refreshing.
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This tofu was firm tofu (momen, cotton) that I froze, then thawed. The texture and taste change. It gets closer to yuba.

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With goya.

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Juwari soba, 100% buckwheat noodles, boiled and refreshed in iced water. A chingensai (bokchoi) similarly prepared. With shredded shiso leaves.

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The tsuyu dip is made of a broth of dry shiitake mushroom, shoyu and mirin.

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