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So it isn’t really sashimi in the real sense, but it’s raw silken tofu, and who doesn’t love that smooth silky texture with its refreshing soy taste?

This dish is excellent for summers, but I’m having it in the coolness of spring, and I still love it. It’s also very fast and the ingredients are easy to obtain and put together and is normally enough to serve as a meal in and of itself.

More silken goodness beneath the jump~!

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