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…
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Terrine de poisson, et creme de cocos aux coquillages – Fish terrine, clam shell creamy soup. (via Gourmande in Osaka)
Negi-yaki… Home-style green okonomiyaki (via Gourmande in Osaka)
Osaka style :