_First prepare the pickled seaweed, as it will need to be refrigerated for 4–24 hours before serving. Rinse the seaweed in cold water, place in a bowl and cover with room temperature water. Drain. Chop any large pieces of seaweed into thin strips, place the brine ingredients in pan and bring to a boil. Simmer and stir until sugar is fully dissolved. Remove from heat and cool. Add seaweed to cooled liquid. Stir and season with soy sauce to taste. Refrigerate for 4–24 hours.
_Next, to prepare the Sichuan pepper salt, toast the salt and peppercorns in a skillet or wok until fragrant, then cool. Use a spice grinder to grind to a fine powder and store in a glass jar with an airtight lid.
_To make the basil, chive and scallion oil dressing, heat the oil over medium heat and add greens. Infuse for 10 seconds. Remove from heat and pour into a bowl. Add a couple of drops of lemon juice and salt to taste. Place bowl in refrigerator or chill in an ice bath for 10 minutes, then transfer contents to a blender. Strain mixture through a fine mesh strainer or cheesecloth and store in a glass jar with an air tight lid.
_To create the toasted rice powder pill, toast the rice in a skillet over medium heat, stirring or shaking constantly until the rice is brown and aromatic, about 5–7 minutes. Allow to cool. Place rice and aromatics in a spice grinder and grind to a fine powder. Fill each empty pill capsule with the toasted rice powder. Store in a glass jar with an airtight lid until ready to use.
_For the pressed tofu, slice tofu into 1 cm wide slices and add enough sesame seed oil to lightly coat a skillet. Work in batches to warm the tofu slices over a medium heat, making sure that they are spaced apart and placed in a single layer. Add sesame seed oil as needed to keep the tofu from sticking.
_Finally, to assemble your Toasted Rice Powder Pill & Super Food Salad, arrange heated tofu slices on a plate, two per diner. Drizzle tofu with basil, chive, and scallion oil dressing. Sprinkle with Sichuan pepper salt. Garnish with a generous handful or two of pickled seaweed on each plate. Perch one toasted rice powder pill on top of seaweed. Diners are invited to open the capsule and sprinkle the toasted rice powder on the tofu and seaweed, seasoning their dish to suit individual preference.

_Juice!

_Remove any broken beans or debris from the black beans. Place beans in mixing bowl and add baking soda. Cover with water 8 cm above level of beans and soak for 12–24 hours.
_Rinse and drain beans. Add beans and kombu to pot and cover with water 2.5 cm above beans. Bring to a boil and then reduce heat to simmer. Skim off foam. Cook until beans are tender but not mushy, approximately 40 minutes. Add water as needed to maintain water level.
_While beans are cooking, fry bacon to render fat. Save some bacon to chop and sprinkle on quesadillas, reserve the remaining portion for other uses. Strain fat through a fine strainer. Pour fat and onion into the frying pan and cook until soft, but do not brown. When beans are finished cooking, drain and add to pan with onion, cumin and bacon fat. Cook on medium heat and then transfer to a bowl and blend into a paste. Reserve and set aside.
_Coat pan with sesame oil and cook kimchi until warm and most liquid has evaporated. Place in bowl and set aside. Wipe out pan before adding just enough sesame oil to lightly coat.
_Set tortillas out to assemble quesadillas. Spread a thin layer of black bean paste on each tortilla. Distribute kimchi over tortillas and top with cheddar. Fold tortilla in half and add to pan on burner set to medium heat. Cook each side approximately 3–4 minutes until cheese is melted.
_Remove quesadilla and cut each tortilla into wedges. Top each wedge with sour cream or crème fraiche, a sprinkling of sesame seeds, a drizzle of sesame oil and, optionally, some of the chopped bacon.