The soy bean, a rich source of protein, is central to the Japanese diet. Soy products include tofu, soy sauce, and miso. Tofu can also be pronounced dofu, as in Koya-dofu (freeze-dried tofu) or yudofu (tofu hot pot).
Tofu Tofu in Japan can be a reservation, a far cry from the bland blocks commonly found commonly found elsewhere.
Abura-age (油揚げ) : Pieces of tofu from which excess water has been pressed, and then deep-fried
Agedashi dofu (揚げ出し豆腐) : Tofu that is rolled in a starch (katakuriko0 deep-fried, and covered in a savory soy and dashi sauce
Atsu-age (厚揚げ) : Thick pieces of tofu that are deep-fried
Ganmodoki (がんもどき) : Tofu that is mixed with vegetables from both land and sea, molded into balls, and deep-fried
Hiyayakko (冷奴) : Chilled tofu, popular in summer
Kinugoshi dofu (絹ごし豆腐) : Soft or silken tofu
Koya-dofu (高野豆腐) : Freeze-dried tofu, named after Mount Koya where it was originally made
Momen dofu (木綿豆腐) : cotton tofu or firm tofu, so called because the tofu was traditionally strained through a piece of cotton cloth
Yakidofu (焼き豆腐) : Grilled tofu, often used in hot pots
Yudofu (湯豆腐) : Tofu hot pot, a popular dish in the winter
Zaru dofu (ざる豆腐) : Very soft tofu named for the zaru, a bowl made from bamboo in which it is formed
Other soy products
Daizu (大豆) : Dried soybeans
Edamame (枝豆) : fresh soybeans, usually served boiled and seasoned with sea salt
Kinako (きなこ) : Flour made from toasted soybeans; a popular ingredients in wagashi (Japanese confections)
Miso (みそ) : Fermented paste, which is made from soybeans and sea salt combined with koji. More in detail
Okara (おから) : The pulp left over after steamed soy beans are pressed to make soymilk; low in fat and rich in fiber, okra may be mixed with vegetables, or used as an ingredient in croquette
Natto (納豆) : Fermented soybeans, famous for a their funky aroma and gooey texture.
Tonyu (豆乳) : Soy milk
Yuba (湯葉) : The skin from soy milk that has been heated; best when served on its own with a bit of soysauce and wasabi, it can also be used to wrap foods or as an ingredient.
Menu: – Miso soup with tofu, daikon and spinach [Recipe] – Onigiri [Recipe] – Tofu steak [Recipe] – Tofu salad with carrot, spinach, konnyaku and shiitake mushroom [Recipe] – Stir-fry burdock and carrot [Recipe] – Japanese omelette [Recipe] – Strawberry
Memo: 1. Looking for cookware for babies and toddlers? Please visit YJC Online Store! 2. Are you interested in trying other recipes? Download our free recipe App: “Recipe by YJC“
1st of April was an April fools day! Secretly, I changed my profile photo on my various SNS! Did you notice it??? This is chef’s uniform at the kindergarten. Some of you might know but I was working at the kindergarten in Tokyo. I was making lunches and sweets for around 160 babies and kids (& also teachers). It was really a good experience and became a great career path for me. Especially, when I create baby & kids meal recipes on my YouTube channel! 😉
P.S. It seems that Mario and Luigi are wondering what’s going on.
Menu: – Tofu soup with egg and komatsuna – Inari-zushi [Recipe] – Kimpira gobo (stir-fry burdock and carrot) [Recipe] – Tofu steak [Recipe] – Cheese – Vanilla yogurt
Memo: 1. Looking for cookware for babies and toddlers? Please visit YJC Online Store! 2. Are you interested in trying other recipes? Download our free recipe App: “Recipe by YJC“
The other day, I had a brunch to celebrate the 10th wedding anniversary at Matsumotoro in Hibiya. It’s been 10 years since there were various things both my business and my private. I realized that 10 years was so quick. There have been some achievements, but there are still some areas. Even so, my family has increased, so I would like to sit down and do my best for the next 10 years.
Menu: – Miso soup w/nameko mushroom, tofu and long onion – Japanese rice topped with Yukari [w/Pot] [w/Rice Cooker] – Kimpira Gobo [Recipe] – Simmered burdock and chicken – Potato salad [Recipe] – Sit-fry eggplant with ponzu and bonito flakes – Stir-fry potato with green pepper and bacon
Recipe : Gyoza Pastry (Gluten free) Red & Yellow Veggie Version
In this video, I will introduce how to make Gluten-free Gyoza pastry/skin/wrapper. This time, I will use the yellow paprika and tomato powder to make yellow and red color gyoza pastry. I hope you like these recipes! Read More
Menu: – Potato salad sandwich [Recipe] – Soup with sausage, broccoli, cabbage and onion – Sesame salad with spinach [Recipe] – Cheese – Strawberry yogurt
Memo: 1. Looking for cookware for babies and toddlers? Please visit YJC Online Store! 2. Are you interested in trying other recipes? Download our free recipe App: “Recipe by YJC“