A Winter soup made from a good old style broth, and a selection of dry food from my pantry.
These blocks are hard, a dry moss like the green one you get to pick flowers in it, but in white. It’s tofu. Dried tofu.
Mount Koya, or Koyasan, is the name of a mountain, inhabited by a community of Buddhist monks, near Nara. They had the idea (or they imported it from China) to dry the tofu on freezing days, and it seems they invented the freeze-dry technique.
The dried tofu changes of textures, becomes like a sponge and it can be stored many months. It’s also very light in weight. It’s very convenient to stock tofu, and to take some when you travel.
When rehydrated, it doubles of volume, and I could cut it slices with scissors as contrarily to fresh tofu…
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