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Japanese Tofu
วันพุธที่ 5 พฤศจืกายน 2557
paper for student 3 คป.
Tofu Products
Soft Tofu Soft (or silken)
tofu is fresh tofu with a smooth, custard-like consistency. It is often eaten cold as hiyayakko or may be added to sauces and stews such asmabodofu.
Firm Tofu
Firm tofu is also fresh tofu, but it has a much sturdier texture than soft tofu. As a result, it stands up better to cooking.
Freeze Dried Tofu (Koyadofu)
Koyadofu is freeze dried tofu that is named after Mount Koya where it is a local specialty and served at the Buddhist temples. It has a light, spongy texture that soaks up whatever sauce or soup it is placed in. Koyadofu is a common dish in vegetarian temple cuisine (shojin ryori).
Deep Fried Tofu (Aburaage and Atsuage) There are several varieties of deep fried tofu common to Japanese cuisine: Aburaage is thin sheets of tofu which have been fried until light and airy. They can then be used as pouches and stuffed with various fillings (as in inarizushi) or sliced and used as a garnish (as in miso soup or kitsune udon). A thicker variety, known as Atsuage, is like regular tofu with a fried skin. It can be served alone, seasoned with a sauce, or used in soups and stews.
Fermented Tofu(Tofuyo)
Tofuyo is an Okinawan dish, made of fermented tofu soaked in malted rice and awamori liquor. It has a powerful and pungent flavor, often compared to strong cheese because of its similar taste and texture. Tofuyo can be found at Okinawan restaurants and is served in very small portions usually accompanying alcoholic drinks.
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