The figs were bought for the fact that they are figs. What to do with them, and how to prepare them, that was secondary. A couple of days ago they were on my plate as a contrast to the polish sausage, after being in a long heat bath with spices until the vodka was reduced. That thick sauce, and the texture of the figs, reminded me today of one of my favorite visits to a Tokyo establishment in 2018 — the focus and minimalism at Higashiya, in Ginza. Thus, I prepared a ristretto to accompany a single fig.
Sila Blume 