Ingredients (for 4 persons) Method             Kinugoshi tofu (silk-filtered One tofu   ① Strained Tofu : Cut Kinugoshi tofu (silk-filtered            bean curd)          bean curd) into half, then put them between two             Fruits(Persimmons, one(200grams)        chopping boards (or trays). Let the one side of              apples, pears etc)          chopping board raise higher, and press them             Pine nuts 7 table spoons        with weight (such as a kettle with full water) for            Cubumber One (1)        50-60 minutes in order to wipe the moisture off             Dried Shiitake mushrooms Two (2)        thoroughly, then strain it. Note : If the moisture is             (soaked in water)          not wiped off very well, the bean curd gets moisty.            Bamboo shoots 70grams   ② Cut each fruit into 6 pieces. Take the peels and             Ginger 1 piece        seeds off, then cut every pieces into 3 pieces      Soup stock of dried bonito 100ml        each to the size of 1.5cm x 2cm.      A    Sugar 2-3 table spoons   ③ Cream 5 table spoons of pine nuts and A (soup   Salt 1/2 tea spoon        stock of dried bonito, sugar, salt) by a mixer.      Soup stock of dried bonito 100ml   ④ Put peeled and thinly sliced cucumbers in a      B Sugar 2 tea spoons        bowl, rest for 6-7 minutes combined with 1/3 tea    Salt a little        spoon of salt. Wash them and wipe off the     Soy sauce suitable        moisture well, then wipe off the moisture more            Salt & vinegar suitable        after combined with 1 table spoon of vinegar.         ⑤ Cut Shiitake mushrooms thinly into the length of               3-4cm after taking the ferrule off. Slice bamboo              shoots thinly into the length of 3-4cm. Put them               into a pan together with B (soup stock of dried             bonito, sugar, salt, soy sauce), and boil it up,             then cool it.         ⑥ Cut ginger very thinly like silk. Put the into water              to be crispy, then wipe off the moisture very well.         ⑦ Put bean curd of ① and pine nuts of ③, then              combine together with ⑤ by a rubber spatula.              Then add ② and ④ to be combined very well.              Put them on a tableware and sprinkle 2              tablespoons of pine nuts and silky cut              ginger of ⑥.