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 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!
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 ...
Yaki Tofu - History, Recipes for yaki tofu and Stores to buy
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.
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.
Yudoufu is a tofu-based hot pot dish consists of tofu, water, and boiled in kombu seaweed that is popular in Kyoto, Japan.
Learn how to make Kitsune Udon, a classic Japanese noodle soup topped with sweet simmered tofu (aburaage). This Kitsune Udon recipe shows you how to build a rich dashi broth and perfectly seasoned ...