1/2 tofu
2 tbsp. white miso
1 tsp. sugar
1 tbsp. sesame
1 lg. carrot
2 c. hijiki, soaked
1/2 Konnyaku cut in thin 1 inch strip
1 tbsp. Dashi no moto (Shimaya)

Drain tofu to remove water content, wrap in cloth and wring until water is fairly drained - not too dry. Place toasted sesame in suribachi and grind until crushed; put tofu and miso and grind, add sugar and taste. Put few drops of soy sauce to taste.

Chop carrots into thin strips and boil in salted water until cooked. Chop konnyaku into thin strips. Boil in water for few minutes to remove the 'aku'. Drain. Season with 'dashi', sugar and soy sauce.

Soak hijiki for an hour or until tender; drain; cook in 'dashi', sugar and soy sauce. Drain and cool. Toss with the Tofu dressing and serve. (Boiled spinach can be substituted for carrot and hijiki.)