1 firm ripe avocado
4 tablespoons Japanese soy sauce
2 teaspoons wasabi powder
Prepare the avocado as close to serving time as possible so it retains its bright colour. With a stainless steel knife cut in quarters lengthways, then remove each quarter from the seed and carefully peel away the skin. Slice avocado crossways and gently spread the slices so that the dark green just under the skin and the yellowish green of the centre are seen alternately. Arrange 2 of the quarters on each plate and serve with a small sauce dish containing Japanese soy sauce and a small ball of wasabi paste, made by mixing wasabi powder to a stiff paste with cold water.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)