Excerpt: Tofu (Tōfu)

the appetizer:

Food Sake Tokyo by Yukari Sakamoto, includes excerpts like Hot Pots Nabe Ryori; Tofu Tōfu; Fermented Soybeans Nattō; and Tsukiji Market Tsukiji Shijo.

Tofu (Tōfu)

by Yukari Sakamoto

Soy (Daizu Shokuhin)

The soybean, a rich source of protein, is central to the Japanese diet. Soy products include tōfu, soy sauce, and miso. Tōfu can also be pronounced dofu, as in Koyadōfu (freeze-dried tōfu) or yudōfu (tōfu hot pot).

Tōfu

Tōfu in Japan can be a revelation. A far cry from the bland blocks commonly found elsewhere. In Japan you will find a wide array of soy products including creamy tōfu, golden tōfu balls, silken layers of soymilk skin (yuba), and much more. If tōfu is served chilled (hiyayakko), it may be drizzled with soy sauce and garnished with either myōga (in the ginger family), grated ginger, bonito flakes, or wasabi. A contemporary version of chilled tōfu is served with extra virgin olive oil and sea salt.

Tōfu first appeared in Japan in the twelfth century, when the consumption of animal meat in Buddhist temples was forbidden. Soy products are thus an integral part of shōjin ryōri, the Zen vegetarian cuisine that originated in Kyoto. Since tōfu is composed of 90% water, it is no wonder that Kyoto—famous for its rich water sources—is known for its tōfu. The following are popular tōfu products:

Abura-age Pieces of tōfu from which excess water has been pressed, and then deep-fried
Agedashi dōfu Tōfu that is rolled in a starch (katakuriko), deep fried, and covered in a savory soy and dashi sauce
Atsu-age Thick pieces of tōfu that are deep-fried
Ganmodoki Tōfu that is mixed with vegetables from both land and sea, molded into balls, and deep fried
Hiyayakko Chilled tōfu, popular in summer
Kinugoshi dōfu Soft or silken tōfu
Koya-dōfu Freeze-dried tōfu, named after Miunt Koya where it was originally made
Momen dōfu "Cotton tōfu" or firm tōfu, so called because the tōfu was traditionally strained through a piece of cotton cloth
Yakidōfu Grilled tōfu, often used in hot pots
Yosedōfu Tōfu with a texture somewhere between silken and firm tōfu, creamy but not too firm
Yudōfu Tōfu hot pot, a popular dish in the winter
Zaru dōfu Very soft tōfu named for the zaru, a bowl made from bamboo in which it is formed

Other Soy Products

Daizu Dried soybeans
Edamame Fresh soybeans, usually served boiled and seasoned with sea salt
Kinako Flour made from toasted soybeans; a popular ingredient in wagashi (Japanese confections)
Miso See page 76 of the book
Okara The pulp left over after steamed soybeans are pressed to make soymilk; low in fat and rich in fiber, okara may be mixed with vegetables, or used as an ingredient in croquettes
Nattō Fermented soybeans, famous for a their funky aroma and gooey texture; see Fermented Soybeans
Tōnyū Soy milk
Yuba The skin from soy milk that has been heated; best when served on its own with a bit of soy sauce and wasabi, it can also be used to wrap foods or as an ingredient