Japanese Cooking Contemporary and Traditional by Miyoko Schinner

Author:Miyoko Schinner
Language: eng
Format: epub
Publisher: Book Publishing Company

Cooking With Tofu

In America, plain tofu is often considered bland, and thus by its nature is capable of absorbing the flavors of other ingredients used with it in a dish. In Japan, however, plain tofu itself is appreciated, its flavor is considered delicate rather than bland. This is especially true of tofu freshly made by neighborhood tofu shops. The Japanese tend not to doctor it up, but enjoy it in its simplicity, perhaps with a dash of soy sauce and a grating of fresh ginger, as you will see in the following recipes. Mashing tofu into burgers or blending it for sauces and desserts, as is done in modern American vegetarian recipes, are techniques that are alien to the Japanese as of yet.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.