Ingredients:

1 Bunch Sumida Watercress
1/2 block Tofu
2 teaspoons Sesame seeds, pan roasted
3 tablespoons Miso
2 tablespoons Sugar

Blanch watercress and cool. Squeeze water out and cut into 1-inch lengths. Grind sesame seeds in suribachi (corrugated ceramic bowl) until fine.

Squeeze tofu dry in a clean cloth. Add it to the bowl and grind. Add miso and sugar. Grind again. Add watercress and mix well.

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