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 …
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 …
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. …
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 …
Goma Tofu (胡麻豆腐) or Sesame Tofu is a traditional Japanese food in Wakayama prefecture and is one of the side dishes served at the beginning of Shojin Ryori.
Yudoufu is a tofu-based hot pot dish consists of tofu, water, and boiled in kombu seaweed that is popular in Kyoto, Japan.