Ae-Goromo Dressing

• Gouda Holland (PGI) (aged 500 days) (Netherlands) 30g
• Soy milk (Italy) (Organic) 120ml
• Honey (Estonia) 10g
• Sel de Guérande (PGI) (France) 2g
• Firm tofu  1Block
• Sesame paste  20g
• Light soy sauce  5ml

Filling

• Dried cranberry (Latvia) 12g
• Green asparagus  60g​
• Lotus root  30g​
• Rikyu Fu (Japanese dry wheat gluten)  30g
• Yawata konjac (konjac with Iron sesquioxide) 30g​

Fried rice according to preference

How to Make Ae-Goromo Dressing

1. Drain the tofu, put it in a food processor, add sesame paste, soy milk, white sugar, light soy sauce, and salt to make an Ae-Goromo Dressing. 

Directions for Fillings

1. Boil green asparagus in a copper pan with salted hot water, soak it in ice water, and let it cool. Cut it into 1 cm cubes, and soak it in the soup broth.
2. Peel the lotus root, cut it into 1 cm cubes, and heat it in the soup broth. Cool it after heating.
3. Put the Yawata konjac in the freezer at -30 degrees for 30 minutes. Defrost it, cut it into 1 cm cubes, and cook it in the soup broth. Cool it after cooking.
4. Cut Rikyu Fu into 1 cm squares.
5. Mix 30g of grated Gouda Holland (PGI) well with 100g of Ae-Goromo Dressing, mix well with drained fillings and Dried Cranberry , and serve in a bowl. Put cooked and dried rice fried in oil as the toppings.