For this instalment of The Edibles we documented the tofu experience dish at Saké in Brisbane City.

Melding ancient Japanese techniques with a modern influence across a single dish, the tofu experience at Saké in Brisbane City offers a curated journey through the history of Japanese cuisine. This starter dish allows the diner to work their way from past to present, with two ancient methods of cooking tofu presented along with a modern fusion. Byron Bay organic soy bean is used to make a silken tofu that is not set, meaning it retains a soft, creamy texture, while offering up a surprisingly rich flavour. The second traditional style is a slow-fried tofu known as atsuage, with a crispy outer shell that reveals a soft interior upon the first bite. The final style, a salt and pepper tofu made with sweet potato starch, appeals to our present-day appetite for food ideas that push the boundaries of what we’ve come to know and expect.