Chefs' Recipes

Tetsuya Wakuda's persimmon salad with sesame-tofu dressing

When persimmons are at their peak, celebrate them in this pure and simple dessert.

By Tetsuya Wakuda
  • 20 mins preparation
  • Serves 4 - 6
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"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."


  • 3 ripe but firm persimmons (fuyu), cut into small cubes
  • Arils from ½ pomegranate
Tofu-sesame cream
  • 250 gm silken-pressed (momen) tofu
  • 40 gm sesame paste, such as tahini
  • 15 gm white (shiro) miso
  • 2 tsp rice wine vinegar
  • 1½ tsp caster sugar


  • 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.