TOFU&BEANS

Tofu is eaten cooked or fresh with a sauce and is delicious in dishes such as miso soup, hot–pots and stir–fries. Made from ground soy beans, which are heated, filtered, and with the addition of a gelling agent, hardened into evenly sized squares. Tofu comes in three basic types: kinugoshi–dofu (silk strained tofu), the original Japanese tofu, fine textured and eaten raw; momen–dofu (cotton strained tofu), which is rougher in texture; and yose–dofu (crumbled tofu): which is not formed into blocks and appears as though mashed. Tofu is an extremely nutritious food containing plenty of easy–to–digest vegetable protein, calcium, iron and Vitamin E.

TOFU SOFT

Japan's most popular Tofu from Morinaga. Made from Soya Bean (looks like soft cheese) and has many use's. You can eat it on it's own with soya sauce, fry it, add it to miso soup, lots of use's.... This type has a soft texture. Very good for dieting.

TOFU FIRM

Japan's most popular Tofu from Morinaga. Made from Soya Bean (looks like soft cheese) and has many use's. You can eat it on it's own with soya sauce, fry it, add it to miso soup, lots of use's.... This type has a firmer texture. Very good for dieting.

 

Dried Tofu

This is a dry type of Tofu .You can season it as many ways as you like and it doesn't have strong taste.
There are several ways to enjoy Koya tofu:
Put them in hot water (50ml) for about 2 minutes. Take them out of the water and drain the water off ( don't wash them in cold water). Cut them in 4 pieces. Prepare seasoning soup ( water, soy sauce, salt and sugar) in the panand add them into the soup and boil with vegetables or meat. 

Tofu's mild taste it a very versatile food that can be used to make many different products. Koyadofu is named after a temple on Koya Mountain, where it is said to have originated from. Tofu is quickly frozen at below −15°C, enabling the preservation of all the nutritious value of the tofu. Koyadofu is also referred to as koridofu (frozen tofu) because of this freezing method. Ganmodoki is a fried tofu dumpling often made with vegetables and sesame seeds. Atsuage is the name for strips of tofu that are deep–fried just once.

Momen–dofu style tofu is thinly sliced and fried in oil first at 110–120°C until it swells fully, and then at 180–200°C. This process of double frying enables the inside to retain the texture of tofu while the outer sking keeps the moisture out and stays crisp. It is placed on top of kitsune udon (’fox’ udon noodles), which is in accordance with an old tale that says that the sly fox put a piece of abura age on his head just before he disappeared. It is also used to make inari zushi (sweetened and cooked abura age filled with sushirice).

Natto is made from fermented soy beans and has a sticky consistency and a strong characteristic ’fermented’ smell that, like certain strong cheeses, some might find unpleasant. An excellent source of protein, Vitamin B2, iron and fibre, natto is often mixed with soy sauce and other ingredients and eaten with boiled rice as a traditional and nutritious breakfast food. Apart from the standard whole bean variety, natto also comes in small–bean and chopped–bean forms. It contains an amino acid not found in other foods that helps prevent blood clots, which can cause strokes and coronaries.

Beans are a rich source of Vitamin B1, protein, calcium and fibre. The can be used whole, fresh or dried, or in processed form. Daizu (soy beans) contain less fat than meat yet plenty of low–calorie protein which make them an excellent choice for begetarians. Edamame, a less mature form of daizu, are green beans in thir pod and are often eaten boiled and salted as a snack with beer or other alcoholic drinks. This is quite a wise practice as the amino acid in their protein helps to break down the alcohol in the body and thus reduces hangovers. Azuki are sweet–tasting red beans which are most often used to make sweets in Japan.

Kinako is finely ground flour made from soy beans. The ki– in the name stems from the word kiiro (yellow), which suggests its light brownish–yellow colour. Its flavour is slightly nutty. Kinako contains twice the protein of wheat flour and is very low in carbohydrates. It is abundant in fibre, iron, calucium, vitamins and minerals, and is therefore very effective for many ailments such as high cholesterol. It is not eaten on its own, but mixed with other flours in cooking, and in confectionery, such as kinako mochi (rice cakes covered in kinako).

Harusame are translucent, thin noodles, originally made in China from the starch of ryoku–tou (green mung beans). The Japanese adapted the main ingredient to create noodles from potato and sweet potato starch. This method became widespread during the post–war period and is now popular in Japan. Harusame are available in dried form and need to be soaked in water before using. These noodles have a naturally tender texture that suit a variety of dishes including soups and salads.