When soymilk is heated in a large pot, the lipids and proteins contained in the soybeans form a film on the surface and harden. By scooping it up, it becomes yuba.
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Elegant tofu kaiseki at Rengetsujaya in Higashiyama
Tofu may seem like a humble ingredient but centuries — no, millennia — of refinement in Kyoto has elevated it to a delicacy.
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iVegan is where we go for vegetarian food that’s full of flavour
Whenever we eat there, even after ordering the heavier-tasting dishes, we always leave feeling just a little bit healthier.
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Think twice before choosing Level 3 at Chen’s Mapo Tofu
Yes, the Level 3 does look redder in colour, but honestly not by much. But oh boy, the additional level of spiciness is exponentially higher.
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Soft food is the best food
SBCD sources their soybeans from Paju in South Korea’s Gyeonggi Province. Apparently Paju is famous for two things, one being their Jangdanbaekmok certified strain of soybeans and the other being its proximity to the DMZ separating the two Koreas. I’m not sure how those two things are related, but I do know that their tofu is very mashisoyo.
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Work travel is a necessary evil, but at least you get to eat well
I used to travel quite a fair bit for work and during a four-year period from 2015 to 2019, I had made 26 round-trip flights to Tokyo for an average of one trip every two months. Here are some of the memorable meals that I’ve had during the four years when I was commuting to Tokyo.
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Different shades of Kaiseki in Kansai
Kaiseki-ryōri (懐石料理) is a multi-course meal that highlights local ingredients through different tastes, textures and techniques. Each restaurant will have its own take, while still keeping within the broad confines. They don’t repeat, but they often rhyme.
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Making Mommy Oh’s Korean tofu pancakes
Tofu is one of our favourite foods and The Wife keeps a ready supply in our fridge. When we saw a recent video from Mina Oh’s Youtube channel sweetandtastyTV showing her mother making Korean tofu pancakes at home, we decided to give it try.
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