With basil being the main ingredient, the 'grassy' and herbal undertones of pesto is pretty much an acquired taste that not many will fancy.
Using pesto cream to make the green cones and topping it with spicy yolk mousse suggest a mishmash of distinct flavours that are entirely contrasting.
Bonito flakes which are usually paired with takoyaki are smattered on the mousse to complicate the flavours even further.

Using the pesto cone as the benchmark, the smoked shoyu quail eggs with a silky saltiness in its aftertaste pales in comparison when it comes to creativity.

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