Yuba, or tofu skin, is the thin layer formed at the top when simmering soy milk. The Japanese eat yuba fresh and dried. Yuba (湯葉 “hot water leaves”), tofu skin, beancurd skin, or beancurd sheet is a food product made of soy milk. While it’s not a variety of tofu, it’s a film of coagulated […]
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Koyadofu, or freeze-dried tofu, is a traditional Japanese food high in protein and low in calories and sugar. It’s a high-quality vegetable protein in braises and soups seasoned with dashi stock. Koyadofu (高野豆腐) or Koori dofu (凍り豆腐) is freeze-dried firm tofu. It’s a preserved food made by freezing tofu, aging it at a low temperature, […]
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Yaki tofu is grilled firm tofu with a slightly charred flavor. Add it to sukiyaki and simmered dishes. Yaki Tofu (焼き豆腐), or broiled firm tofu, is often used in Sukiyaki and simmered dishes. It’s firmer and denser than regular firm tofu and can withstand long cooking without crumbling. It’s also porous and can easily absorb broths […]
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Kinako, literally “yellow flour,” is roasted soybean flour. Nutty and tasting similar to roasted peanuts, the Japanese use it sweetened in various traditional and modern desserts. Kinako (きな粉, 黄粉) is roasted soybean flour. It is made by finely grinding roasted soybeans into a fine powder. The Japanese use it in various Wagashi and sprinkle it […]
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Interested in incorporating natto into your meals? Let us share with you a few quick facts about this traditional Japanese dish in this pantry post. Nattō is a traditional Japanese dish made from fermented soybeans. It is notoriously known for its distinctive, pungent aroma and a sticky, slimy texture, which might initially deter the uninitiated. […]
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Aburaage is Japanese deep-fried tofu pouches made from soybeans. You can use it to make inari sushi, or add it to miso soup and hot pot.
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Tofu is made by coagulating soy milk and then passing the resulting curds into soft white blocks. It has a subtle flavor and can be used in savory and sweet dishes. There are various types and textures.
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The Japanese traditionally cook black soybeans in sweet syrup to eat for the Japanese New Year’s feast and mix it into baked goods and bread. Black soybeans, kuromame (黒豆), or kuro daizu (黒大豆) are a variety of soybeans with jet-black skin and creamy white interior. What Are Black Soybeans Black soybeans are a variety of […]
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