It’s compilation on the tofu topic…I add data regularly.
3 main tofu textures :
You have Japanese tofu that is :
kinu-dofu, silky tofu
momen-dofu, cotton tofu (translated as *firm tofu* in English)
Both are soft and watery. The first is very soft like egg pudding, the second is soft like starch pudding.
Really firm and dry tofu, the one that has a texture closer to meat is popular in China. It’s uncommon in Japan, except ….
Bottom line : If you like firm tofu…
Veggie champuru (Okinawan scramble).
I’ve used my home-made Okinawan style tofu, very grainy.
Onion, shiitake mushroom, shimeji mushroom…
Many other items : ginger, garlic, carrot, spinach, cabbage, goya, chili pepper, soy sauce, awamori sake…
Quick list of Japanese “classics” to help you navigate on this site. That’s not complete at all. I tried to make it representative. I often make them with a twist, but I tell you in the post.
Short memo about the Japanese meal
-all dishes are brought at the same time, ideally served in individual dishes, one plate per item.
-there is rice + soup + three items. Or more.
The items, called okazu tend to be side-dish sized. On the menu in restaurants, traditional style was to present the okazu by cooking technique.
and ONE :
A soup to drink !
And THREE, FOUR, FIVE… many :
Normally, that’s a term for seafood sashimi, raw seafood. I don’t *cook* it of course.
shioyaki (salt grilled fish)
kabayaki conger eel
yakiniku, beef BBQ
yakitori (chicken skewers)
teriyaki chicken(the “real” thing, recipe)
miso yaki chicken
miso yaki fish
So many items and you no longer see the main dish… It’s really a big Okinawan champuru (see here) under that.
It’s tofu and egg scramble. I flavored it with some bits of salmon skin that I stir-fried, ginger and negi leeks, sea salt.
But you no longer see that base on the plate. Stirred in red cabbage, kabocha, goya, negi…
And lots of Romaine around around it.
That’s not finished : I added ten kasu (tempura crumbs) and chili powder.
A good lunch full of veggie and crunchiness…
Another quick lunch around an envy of champuru, the Okinawan tofu scramble, with goya bitter cuke.
Ocean furikake. That’s just that. But well fish and seaweed and you have the feet in the sea… And that changes everything.