Lightly sweetened green tea layer over chocolate cheesecake, probably set with gelatine. The sweet chocolate layer goes well with the less sweet delicate green tea, both flavors remain distinct and complement each other. The base is a crunchy cookie, not like the usual crushed cookie base in most recipes. By using an entire round of cookie base most of the cookie crunch remains.
Fermented beancurd has an umami,predominantly salty with a hint of sweet. It’s similar to soya sauce. It might work in frostings for an unusual taste.