Enjoying my salted cherry flower- today on pasta- tribute to washoku (Japanese food) – miso & tofu pesto. Non-oil but super creamy & umami-full, with a special & wild tip💪😂💡
So delicate with Sakura, base being creamy and yum! I also tried to incorporate the notion of “Yozakura/ 夜桜”, enjoying sakura in the evening (with moon yolk and seaweed sky)… too much🌃😂？
Super yummy – Sakura flavored, condensed Tofu pesto pasta🍝🌸🙏
1. So basically… to get the condensed flavor of the tofu pesto… put some heavy weigh on top of kitchen paper wrapped silk tofu. Longer the better, I did with my leftover wine (40-50%???) for around 30-40min (you can also do this in fridge, with any other heavy stuff)😂💪💡💡
2. Blend in blender, 1 + miso(whiter the better, like miso from Kyoko), adjust with any light soy sauce & sugar. I had some salted cherry blossom, so I washed away the salt in water, and added some in the blender (be careful, they can be really salty- you may need 30-60 min to rince out the saltiness to your likings).
3. Soften dried seaweed in water, and drain.
4. Heat 2 in pan, non oil necessary – add cooked pasta – once heated, plate. I had some nama- tamago (eggs that can be eaten raw)… so topped along with 3, and decorated with sakura🌸 5. Very thick sauce, kind of nutty. Yum yum!!
🌸🍝🌸🍝🌸
桜の塩漬け、今度は白和えパスタ的なもので楽しんでみました。
いつかのワインの残りを重しにしっっっかり水抜きをした絹ごし豆腐がポイントです。
月見夜桜パスタ、、？ディテール過多でしょうか。。😂笑
味付けは、お味噌(信州系の白みそ（西京味噌があったら最高でした。。。))＋薄口＆お砂糖＋桜くらいのノンオイルパスタながら、大変濃厚でおいしかったです。 賞味期限はまだまだありつつも、母からもうそろそろ桜吹雪と聞き、なんとなく急いで楽しみたくなる不思議な心理です😳🌸🌸
