15th Course: Yuba
This was among one of the highlights of this meal. A sliced Gulf shrimp was wrapped around a long twig-like stick of fried Yuba and garnished with micro-slivers of blood orange and blood orange zest. A single thread-like chive leans against the stick. The shrimp has been lightly dusted with togarashi - a spicy Japanese seasoning. At the bottom of the bowl is a small pool of a red miso cream laced with the togarashi.
Taste: Eyes closed - it all tasted like a spicy pork rind - with mayonnaise. Very spicy... savory. The fried Yuba stick was very crispy - indeed, almost hard. Excellent.