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Tofu is low in calories
and it is rich in calcium and vitamins B & E.
It is a convenient ingredient that goes well with
any flavoring, such as Japanese, English, or Chinese.
Not only is it popular in Japan, but also in America,
where many prefer to eat healthy.
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Soak soybeans in water,
mash them, and after boiling them, squeeze out the liquid.
To make tofu, coagulant such as bittern is added to the
liquid to coagulate. If the liquid is coagulated in a container
with holes, sealed with weight, then firm tofu is made.
If the liquid is coagulated with water, then soft tofu is
made. The soft tofu contains more water-soluble vitamins
and has fewer calories than the firm tofu.
Tofu is a multipurpose ingredient that can be boiled, grilled,
fried, steamed, and can even be used in salads, though during
the summer it is best having it simple, as chilled tofu. |
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It is
very easy to make, just cut the tofu in a yakko, (This
is to cut it in 3~4 cm cube. This is a term used only
for tofu and originates from the white square emblem
on ¡°yakko¡± worn by the samurai family servants). Top
it with green onions, dried bonitos, and ginger. Then
top it off with soy sauce. It is a popular snack while
drinking and during summer of Japan, large amount
of chilled tofu are consumed. (This is based on writer¡¯s
own experience. There are no statistics behind this.)
Not only is it great with ginger and soy sauce but
you can also enjoy it in western style; with bacon
and onions cooked with salt, pepper, and olive oil.
Another way to enjoy it is with grated yam. This ingredient
doesn¡¯t have a peculiar taste so tofu can be enjoyed
in any pleasing way. |
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