Apologize for what? C’mon - admit it - you pulled this from Gjelina’s cookbook. 
I was at Mitsuwa Torrance yesterday (duh). I noticed Kewpie has an assortment of salad dressings - new line of products for them? One of the dressings was yuzu kosho.
I never considered yuzo kosho as a salad dressing component. Frankly, I’ve not used yuzu kosho much. But here you are incorporating it into a composed salad on toast! I don’t know how this ingredient would work in a simple oil/vinegar emulsion to drizzle over salads/vegetables/stuff?
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Ha, you caught me! I should really crib photos from the Gjelina cookbook, @bulavinaka. 
Ooh, thanks for the intel on the Kewpie yuzukosho dressing! I definitely want to try it.
I think it would work in an emulsified dressing. It’s such an interesting condiment since it’s so pungent. Someday I want to get my mitts on yuzukosho potato chips. I imagine they’d be irresistible.
Have you tried YK with cheese? Just wondering how it would be…
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No, I haven’t, but doesn’t that sound divine! You’re brilliant!
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Good post! I’m bookmarking it. You should list your husband’s Nordic Cookbook on the Cookbook thread.
You’ve got great contrasting color going on here. Gorgeous. Everything pops!
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You’re too kind, @TheCookie! I loved the purple radishes from Whole Foods - so fun!
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I hope they still have them. I want 'em.
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I got them at the Whole Foods in Playa Vista. They were $1.99 per bunch - not too bad for Whole Paycheck.
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Our options in Reno/Tahoe are pretty limited so when I need anything at all unusual - like those radishes - I just go straight to WF.
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