Hiya Yakko - cooking recipe

Ingredients

10 ounces japanese soft tofu
1 teaspoon black sesame seed
2 tablespoons scallions, chopped
2 tablespoons gingerroot, grated
1 red radishes, thinly sliced (1-inch bunch) or 1 bunch daikon sprouts (1-inch bunch)
2 tablespoons nori fresh seaweed, julienned
tamari soy sauce
Garnishs optinal
minced garlic
fresh wasabi, grated
wasabi paste
grated daikon radish
hot mustard
diced chives
carrot
grated cucumber
diced cheese
sesame butter

Preparation

Cut the tofu into 4 portions, drain,and chill.
Place tofu in small bowl.
Sprinkle seeds over tofu. 1/4 tsp per bowl.
Place scallions in small mound on tofu. 1/2 tbsp each.
Do the same with the ginger.
Lay the sliced radishes/sprouts on the top.
Garnish with the Nori.
Serve Immediately with tamari.
IF you have not used tofu before or are just starting do not blame me if you spit this across the room and go Yuck. This is for advanced tofu palates. That being said it is very nice for advanced palates.
NOTE: mix the carrot with daikon or cucumber.
Sauces: mirin shoyu, Chinese oyster sauce [use vegetarina version posted on zaar], basic chinese or Japanese sauces, Miso toppings, nut or seed toppings.