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1
Combine all the ingredients in a pot set over high heat and bring just to a boil.
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2
Remove from the heat and chill.
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3
Divide the broth among 4 small cups.
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4
Add one-fourth of the yamaimo to each and garnish with a dab of the wasabi paste and some slices of nori.
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5
Combine the goma paste and broth in a bowl and whisk until well combined.
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6
Divide among 4 cups and serve.
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7
Combine all the ingredients in a bowl and mix well.
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8
Divide among 4 cups and serve.
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9
Lay the obha leaves over the umeboshi and mash with a heavy knife until it forms a paste.
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10
Whisk the paste into the broth.
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11
Divide among 4 cups and serve.
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12
Prepare an ice bath and bring a small pot of water to a boil.
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13
With a paring knife, remove the core from the tomatoes and lightly score an X on the bottom.
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14
Place the tomatoes in the boiling water for 10 seconds, then remove and submerge in the ice bath for 10 seconds.
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15
Once again place the tomatoes in the boiling water (a second time), now for 5 seconds, and then submerge in the ice bath until cool.
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16
Once the tomatoes have chilled, peel the skin, then cut into quarters.
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17
Use a tablespoon to scrape out the seeds, which youll discard, then chop the tomatoes into small pieces.
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18
In a bowl, combine the tomatoes with the cilantro, olive oil, rice vinegar, broth, and yuzu pepper and mix well.
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19
Divide among 4 small cups and serve.
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20
Preheat the oven to 350F.
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21
Spread the walnuts on a baking sheet and place in the oven until lightly toasted, about 5 minutes.
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22
Remove from the baking sheet and cool.
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23
Grind the walnuts into a smooth paste with a food processor or coffee grinder.
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24
This should make 6 tablespoons.
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25
Pour the broth into a bowl.
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26
Start whisking the liquid and slowly add the walnut paste to combine.
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27
Divide among 4 small cups and serve.
