Ingredients:
4 servings

Persimmon - 2 items
Tofu - 1 item
Sugar - 2 table-spoons
Usukuchi-shoyu - 2 tea-spoons
Salt - a little
Sesame - 1 table-spoon
Mitsuba - 1 bunch

Preparation:

1. Wrap tofu in cotton serviette and press with small weight. Keep it about an hour.
2. Grind tofu in clay mortar and add sugar, usukuchi-shoyu, ground sesame and salt. Mix thoroughly.
3. Take the persimmon peel and put away and cut fruits on squares 1 cm on side.
4. Boil mitsuba with salt and slice on pieces 2 cm longwise.
5. Mix the pieces of persimmon with tofu, take it out in the plate and decorate with mitsuba.

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