“
If you already hate tofu, the term "tofu skin" is probably an effective emetic. But this stuff is addictive. You start by making fresh soy milk. I'm not going to soft-pedal how much work this is: you have to soak, grind, squeeze, and simmer dried soybeans. The result is a thick milk entirely unlike the soy milk you get in a box at Whole Foods in the same way Parmigiano-Reggiano is unlike Velveeta.
Then, to make tofu skins (yuba in Japanese), you simmer the soy milk gently over low heat until a s
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”
― Pretty Good Number One: An American Family Eats Tokyo
― Pretty Good Number One: An American Family Eats Tokyo
“
As Hideji's gaze skipped between the various dishes, Nagare went on:
'Stewed arame and deep-fried tofu. Okara croquettes. Kikuna leaves dressed with sesame and miso. Kurama-style sardine. Hirosu tofu ball in broth. Pork belly simmered in Kyobancha tea. Fresh tofu curd with sour plum paste. Oh, and Kioshi's rice-bran-pickled cucumbers. Nothing too extravagant. If anything, the highlights are probably the firmly cooked Goshu rice and the miso soup with ebi-imo taro. Anyway, enjoy the meal. Oh, and
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”
― The Kamogawa Food Detectives
― The Kamogawa Food Detectives
