Always a work in progress

COULD there be anything better than bread and butter? How about a spread made of sour cream and dehydrated tofu?

This unlikely combination is served at L'Effervescence, in place of butter, as there is a shortage of it in Japan.

Its executive chef Shinobu Namae introduced it at his restaurant six months ago, and says the spread is "a most appreciated item on the menu. Sometimes, diners end up eating too much bread as a result". He couldn't get a ready supply of quality butter, and didn't want to have olive oil as an alternative.