“Persimmon is very much an autumn thing that I grew up with,” says chef Tetsuya Wakuda. “With white sesame paste and tofu, you’ll be surprised at how delicious this is.”
Ingredients
Tofu-sesame cream
Method
1.Place persimmons in a bowl and season lightly with salt flakes. Set aside.
2.For tofu-sesame cream, blend ingredients with a hand-held or upright blender until smooth and a thick cream consistency (thin with a little water if necessary). Season to taste.
3.Pat persimmons dry with paper towel and pile onto a serving plate. Spoon over tofu-sesame cream and scatter with pomegranate to serve.
Wine suggestion 2018 Domaine Giachino Monfarina Jacquère from Savoie, France. Drink suggestion by Fabio Danzi.
Notes