This Daizu parfait consist of a yogurt soft serve, creamy soymilk pudding, chewy black sesame dango, sweet dark grey crumbly sables/cookies and a white miso soufflé (or kinda more like savoury pound cake), all sitting on a bed of kuromitsu which is probably the Japanese version of brown sugar syrup. The combination sounds pretty deadly for a diabetic but the pudding and cake are quite plain to offset the saccharine from the syrup and sables. The crispy rice stalks were a delightful crunchy treat, and the kinako sauce in the little side jar for drizzle really helped dealing with the sour soft serve. A beautiful "zen garden" dessert with complex textures - will we ever get to taste them again?