In April, that was buzzed…

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Pinterest April Album
and from today follow the next :
May album

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Green Green Green

Pomelo and sea grape temaki-zushi (green sushi cones)
Veg veg burgers, and Bulldog sauce
Tartine de printemps (country bread fresh sands)

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Herbs and pesto

Sage pesto and coconut cream ballerina pasta
Mint cha gio, green Spring rolls
Shiso pesto

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Tofu dishes

Sesame sweet and sour tofu
Tofu, natto and green caviar sea grapes
Tofu manju in ankake
Tofu compil’

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Korean

Namul, Koreanizing the veggies
Bibimbap
Chigae red velvet soup
Korean compil’

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Juices

Burning strawberry dew
Green juice

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Salty caramel

salty caramel filled chocolates
‘caramel salé’ spread

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Nancy, Lorraine…

Le Nancy. Grandma’s so soft chocolate cake.
Gâteau de Metz (rival chocolate cake)
Tarte flambée, Lorraine’s pizza
petite madeleine lorraine
Savarins
Stohrer’s baba

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Tofu : tout !

Reblog from the “tofu page”

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…

Read more (click here)

September’s round up

A little retrospective about last month.
In September, the readers’ favorites are :

Sprouted hemp seed bread, improved version
Simple 10 minute falafels
Milk your beans (make soy milk)
Eating like a queen : bouchée à la reine
Yaki ika, Ika yaki (Japanese calamari)
Kabocha and carrot kibbeh

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Sweets :

Farz fou ! Crazy pagan baking.

Guilt free chocolate cake
Kabocha polka-dot yokan

Hey, the kabocha is getting popular as Autumn is looming…

Some more :

Click here.
Click here.
Click here.
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Click here.
Click here.
Click here.
Click here.
Click here.
Click here.

Desserts :

Click here.
Click here.
Click here.
Click here.
Click here.

Tofu chigae with goya


When the Korean hot soup meets Summer go~ya…
The bitter squash makes this Winter dish totally perfect for a hot day (yes, still f… hot here, it’s mid-summer now).

You can’t make simpler : I’ve reheated all this in dashi (fish stock). Also the egg white.

Added silky tofu.

Hot with a drizzle of fragrant sesame oil.

Served with hatsuga genmai (sprouted rice) sprinkled by black sesame powder.

The egg yolk, to be added on the table.

Mmmm….

Tofu and faux tofu

It’s compilation on the tofu topic…

Tofu is soy milk curded with nigari. But some other products not based on soy milk are called tofu because of their texture and appearance.
Tofu ? dofu ? toufu ? doufu ? The only proper spelling is 豆腐. It’s a matter of transcription. The “t” tends to become a “d” in second part of words in Japanese. And in Chinese it’s written “d” and you read “t”. And the “o” is long.

Choosing tofu :

There are huge differences of quality. It can be delicious or absolutely terrible. I wouldn’t want to eat again in this life time all the weirdly packaged tofus I have eaten in Europe and North-America. Maybe I had bad luck. Also in the US, the soy is GMO.

The second thing is you have to buy the right type.
Most Westerners don’t really understand the different types, and I’ve been there too. So maybe this can help. It’s a simplification, but start here :

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 in Okinawa, were Japanese and Chinese traditions cross their path. So here it is called 島豆腐 shima tofu, “island tofu“, and in Osaka, I have to buy in “ethnic stores”.
The 3 are made with different recipes.

Bottom line : If you like soft tofu, buy it from a Japanese maker (well, a maker making ingredients for Japanese cuisine as of course it’s not a question of nationality). If you like firm tofu, buy it from a Chinese or an Okinawan maker. Other Asian countries tend to make the firm varieties traditionally.

Gourmande’s home-made tofu :

Basic recipe :
ultra fresh torori tofu (from soy milk and nigari)

zaru-dofu (basket tofu)

Island tofu (very firm tofu)

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Gourmande’s home-made faux tofu

tamago dofu (egg tofu)

home-made sesame tofu (gomadofu)

yellow tofu or Shan tofu (from chick pea)

edamame tofu (from green soy beans)

Tofu bought in Osaka :

It’s a small sample. I can find many sorts. There are 3 tofu makers just in my street…

kinu-dofu (silky tofu)

momen-dofu (cotton tofu)

Okinawan tofu (super hard)

Yuzu tofu (citrus flavor)

koya-dofu (freeze dry tofu)

fresh yuba (sheets of tofu)

abura-age (usu-age type, fried sheets of tofu)

goma dofu (sesame flavored soy milk tofu)

goma dofu (sesame tofu, not a real tofu)

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RECIPES WITH TOFU
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dengaku (tofu skewers)

yudofu (Kyoto boiled tofu, hot pot)

mabo dofu (Sichuan style, several recipes)

age-dofu (fried tofu)

inari sushi (in abura age pockets)

champuru (Okinawan tofu with scramble egg)

chigae (Korean spicy tofu soup)

tofu steaks

u no hana (tofu fibers in tabouleh)

Tofu can also be an ingredient for desserts.

A red velvet Korean soup

It is an ideal way to warm you up in Winter. I know I’m repeating myself, but believe me or not, the cold weather does the same.
Kimchi chigae (jjigae) is also a convenient dish to finish your stock of kimchi.

Remember, I made that home-made nira kimchi. . It’s a lacto-fermented condiment. It matures like a yogurt.
The first day, it’s not too good. Then it’s “young kimchi”, quite sweet. Then it’s balanced, the ideal to eat it on its own. And later, it’s a bit over. A bit sour, but the taste is deep and rich, so it’s good to cook. How long it takes depends on the recipe and the storage conditions. Some kimchi last several months, but not in your fridge. So I ate mine after a week :

Now at the second week, sourness appears :

This is what is left. So to make chigae, I boiled water. Added the kimchi and gochujang (spicy miso sauce).

Kakinoki-take (persimmon tree mushrooms), silky tofu.

A raw egg is added to the hot broth. And a little fragrant sesame oil.

And I am in Seoul ! The time I’m eating this I can feel the heat on the ondol heated floor they have in Korean houses… even if I’m on that icy tatami (no proper heating in Japan).

Cal : 462 F 17.7g C 62.4g P 26.3g

Korean Gourmande (photo compilation of my Korean posts)