Special Feature: Intangible Cultural Heritage — Fusion with the World of Washoku Part 2: Grilled sesame tofu with poached scallops and a potage of Jerusalem artichokes
2021/4/22
For this installment, we would like to introduce a dish centered around goma-dofu, or sesame tofu, which is commonly used in the local cuisine of Nara and Wakayama prefectures. Sesame tofu is a simple, but delicious and nourishing dish made from sesame and kudzu starch that is a staple of shojin ryouri, the traditional Buddhist vegetarian cuisine of Japan.
To bring out the strong sesame flavor, sesame tofu is often eaten with wasabi-flavored soy sauce and dashi broth. For this dish, we added a hint of orange flavor to the sesame tofu and lightly grilled it before pairing it with poached scallops and a potage of Jerusalem artichokes. Currently in season, Jerusalem artichokes have a nice crispiness that make them an excellent addition to miso soup among other dishes.
To bring out the strong sesame flavor, sesame tofu is often eaten with wasabi-flavored soy sauce and dashi broth. For this dish, we added a hint of orange flavor to the sesame tofu and lightly grilled it before pairing it with poached scallops and a potage of Jerusalem artichokes. Currently in season, Jerusalem artichokes have a nice crispiness that make them an excellent addition to miso soup among other dishes.
When used for a potage, Jerusalem artichokes lend it a light and slightly sweet taste. In this particular dish, the potage envelops the fragrantly grilled sesame tofu and complements its texture and flavor.
The dish is topped with a julienne of black truffles before serving. When you pop the sesame tofu in your mouth and gently crush it with your tongue the sweetness of the scallops and the Jerusalem artichoke potage wrap around the aroma of the truffles and the orange-perfumed sesame, leaving the diner with a softly lingering blend of tastes.
With its simple and wholesome yet delicious flavor, sesame tofu can surely be said to be an ingredient and dish with unlimited potential.
Sesame tofu and the way it is prepared is just one example of the many washoku dishes and culinary techniques that bring out the best in the ingredients used. Each of these dishes are also representative of the wider context of the time when they were first created. For its part, our sesame tofu dish and its combination of flavors and tastes is just one representation of a whole world of delicious fusion to be found at the point where East meets West.
The dish is topped with a julienne of black truffles before serving. When you pop the sesame tofu in your mouth and gently crush it with your tongue the sweetness of the scallops and the Jerusalem artichoke potage wrap around the aroma of the truffles and the orange-perfumed sesame, leaving the diner with a softly lingering blend of tastes.
With its simple and wholesome yet delicious flavor, sesame tofu can surely be said to be an ingredient and dish with unlimited potential.
Sesame tofu and the way it is prepared is just one example of the many washoku dishes and culinary techniques that bring out the best in the ingredients used. Each of these dishes are also representative of the wider context of the time when they were first created. For its part, our sesame tofu dish and its combination of flavors and tastes is just one representation of a whole world of delicious fusion to be found at the point where East meets West.
MIYAHARA Yutaka