Jessica Thompson

Jessie is a food writer and published cookbook author living in Tokyo. She can most commonly be found at food festivals, farmers markets, sake workshops, perusing depachika and convenience store selections, or cooking in her teeny Tokyo kitchen. http://jessie-thompson.com/

Spinach, Persimmon & Black Bean Yuzu Shiro-ae

Serving: 4 INGREDIENTS 100g spinach, blanched and squeezed of excess liquid 100g persimmon, sliced into 2mm-thick rounds 100g kuromame (sweetened cooked black beans) 150g silken tofu 1 tablespoon sesame seeds, ground (or paste) 1 tablespoon white miso paste 1 teaspoon…

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