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Tofu Asatsuki Shiso Myoga Yuzu	Basic Recipes Hiyayakko Ingredients (for 4 servings) 2 blocks tofu (cotton-type), Seasonings; Asatsuki (Thin green onion), shiso (perilla), ginger, myoga, Sauce; soy sauce, yuzu (citron) or Lemon juice.
Mijingiri Wasabi	Preparation: Wash tofu. Place tofu into a large bowl full of water. Make sure not to break the tofu. Change water 2-3 times. Refill bowl with water and let tofu set in the refrigerator. It needs about 2 hours to be completely chilled. Prepare seasonings. Remove outer skin of asatsuki, slice very thinly. Stack shiso leaves tips together, roll them together from the stem to top. Slice this roll very thinly. Peel and grate ginger. Remove 1 or 2 of the outer skins of myoga, cut mijingiri style. Prepare sauce. Add yuzu citron to soy sauce. Ponzu (ready made citron mix) preserves well and convenient. How to make: Remove tofu from refrigerator, cut both blocks of tofu in half. Place it on the dishes,scoop out a spoonful sized hole in the center on the each top. Garnish by filling holes with the asortment of seasonings. Add sauce just before eating. Other variations include wasabi, kinome etc. for seasonings.
	Wash tofu in a large bowl full of water. Cut both blocks of tofu in half. Scoop out a spoonful sized hole in the center on the top. Garnish by filling holes with the asortment of seasonings
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