Treat

I'm spending most of the day photographing a still life so this is just something to keep me going.

The green sauce is something I made myself as a substitute for salty soy sauce (hardly used in Japan). It's a base of silken tofu into which I blend a large bunch each of chives, coriander and parsley. For seasoning palm sugar, yuzu juice and nam pla are added.

It's really healthy and packed with vitamins, however it doesn't last long. I freeze left over sauce to an ice cube tray, so I can defrost however much I need at a later date without losing the benefit.