AIYA

Ingredients

• 1 potato, peeled and cut into 4 long wedges
• 2 cups almond flour
• 1 cup arrowroot flour
• 2 Tbsp Aiya Culinary Grade Matcha
• 1 tsp salt
• 1 egg
• 2 Tbsp chickpea miso paste
• ¼ cup water
• 2 Tbsp vegan butter
• 1 Tbsp Aiya Culinary Grade Matcha
• 2 Tbsp black sesame seeds
• 8 fresh shiso leaves
• 1 Tbsp arrowroot powder
• 3-4 fresh radishes quartered, leaves on
• 2 Tbsp wasabi furikake seasoning
• Assortment of Japanese pickles