Tofu is one of the most essential ingredients in Japanese food culture. There are so many different types and popular dishes that are made from tofu. Today, let’s find out all about this amazing food – history, health benefits, recipes, stores to get to know why Japanese are so in love with it!
Japanese use tofu in everyday cooking, but do you know about the type called shima tofu? Tofu is a standard ingredient in Okinawa Prefecture, differing in flavor, hardness, and size from regular tofu. In this article, we will introduce the characteristics of Shima tofu, how it differs from other tofu, and recommended recipes.
Tofu is made by adding bittern (the leftover thing that is formed when you extract salt from seawater) to soymilk. Like soybeans, it contains a lot of protein, but easy to digest and absorb. In Japanese, momen (木綿) literally means “cotton” and momen tofu refers to firm or hard tofu. It has ...
Kinugoshi Tofu (絹ごし豆腐) is silken tofu with soft and smooth texture. Its name comes from the fact that its texture is similar to silk.
What is Komo Tofu? Read about Gifu's unique tofu wrapped in straw, its history as a hospitality dish, and how this process adds flavor.
Agedashi tofu (known as deep-fried tofu) is a Japanese dish in which tofu is deep-fried coated with a batter served with dashi or soy sauce.
Tofu dengaku is a traditional Japanese dish where tofu is grilled or broiled and then coated with a sweet and savory miso glaze. The term “dengaku” refers to a style of cooking where food is skewered and grilled, often with a miso-based sauce. In the case of this dish, the tofu is typically cut into cubes or slices, skewered, grilled until lightly browned, and then brushed with a sauce ...