Charcoal Pencil Aspic Taste to the Core

japanese

These pencils, once scribes of countless thoughts, now meet their culinary destiny. The smokiness of the wooden hex body and the mineral depth of graphite are sealed in a refined aspic. Each bite recalls an elementary school essay—nostalgia with a hint of HB.

材料

Pencils1 dozen
Kombu dashi400ml
Agar powder4g
Light soy sauce1 tsp
Mitsubafor garnish

作り方

  1. 1

    Cut pencils into 3cm pieces and blanch in boiling water

  2. 2

    Dissolve agar powder in kombu dashi and heat

  3. 3

    Add soy sauce and insert pencil pieces into a mold

  4. 4

    Pour the mixture and chill in fridge for 1 hour

  5. 5

    Garnish with mitsuba and serve

🗨️コメント： Turns out pencils weren’t just for chewing—they’re for dining.
     

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