A fresh and green lunch.
Avocado, blanched romanesco cauliflower, lemon, a little garlic, a pinch of salt. All that in the blender, with a few ice-cubes.
This tofu was firm tofu (momen, cotton) that I froze, then thawed. The texture and taste change. It gets closer to yuba.
Juwari soba, 100% buckwheat noodles, boiled and refreshed in iced water. A chingensai (bokchoi) similarly prepared. With shredded shiso leaves.
The tsuyu dip is made of a broth of dry shiitake mushroom, shoyu and mirin.