Kome is my favorite sushi restaurant in Austin, and I love that they have specials so that I can continue to support them while also trying something new. In March, they offered a fermentation special. On the left is hama-toro (yellowtail belly) topped with a soy koji. Imagine a very fresh and rich dollop of miso on top of an equally unctuous fish. To the right are two wedges of miso-marinated cream cheese. The waiter and I agreed that this cheese was incredible—salty and soft with layers of flavor you don’t normally find in cream cheese. I have long wanted to make a similar miso-marinated tofu, and this might actually spur me to it. After those two, we have two lighter items. Tomato and cucumber are topped with a simple shio koji, showing a different side of the condiment than we saw with the thicker soy koji on the fish. The cucumber was sliced in a manner I had never seen before. At first glance it looked like normal half moons, but it’s actually sliced extremely thinly into fans, increasing the lightness of this bite. Last, as a palate cleanser, was a bit of crispy mountain yam. I have only ever had yamaimo as a gooey binder, so I learned something new about the humble yam.