Yoghurt, citrus, sesame.

I might not have had this for breakfast today since the waffle day obliged me to follow suit, but let’s talk about waffles some other time and instead focus on this combo (I’d be exaggerating if I was to call this a recipe) which I feel is much more interesting. It came about one weekend morning last winter when I was squeezing the best out of Tokyo. The Japanese citrus fruit season was in full swing and I was trying to eat Hassaku on every possible occasion (and almost ruining myself in the process). Breakfast seemed like a good place to insert it, and so I did. With my yoghurt. Very much to my own surprise, as I’ve mixed feelings when it comes to the citrus and dairy combo. But, doubling up on on the fat (yoghurt + sesame) balanced the bitter and sour of the fruit very nicely, add a little sweet and you’re home. Eat for breakfast or even dessert. Here I swapped the Hassaku for grapefruit since I’m yet to import them. You could also add a few toasted walnuts on top without hesitation.

A nice breakfast
serves as many as you make it for

High fat yoghurt (greek, turkish, russian)
White grapefruit (any citrus works but I prefer bitter/sour over sweet in this case)
Neri goma*
Honey

Peel the fruit by hand, including the tough-to-chew “skin” of the wedges, leaving the raw flesh exposed. Place all in a nice bowl. Eat.

*Nutty butter’s and pastes are no hard sell, so I’m sure I don’t have to convince you to try the deliciousness that is Neri goma. To put it simply, it’s a sesame paste, very similar to tahini but made with unhulled sesame seeds instead of hulled ones. Which gives you a smoother, cleaner paste which is usually quite runny. Perfect for dressings, dipping sauces – or like in this case – sweeter stuff.