An excerpt from Gohan: Everyday Japanese Cooking
I love tofu -happy childhood memories of eating fresh tofu in syrup at food markets in Singapore growing up. So enjoyed reading your beautifully written description of tofu making. Looking forward to getting your new book!
I shall have to try tasting my freshly made tofu this way too (with sesame oil, though, as I don't know if egoma oil can be found in Rome)
Happy to have come across this today as I have a small wooden tofu mold that I never figured out how to use. As an exchange student in Nagoya years ago I frequented a small tofu shop that sold small mounds of tofu with umeboshi or karashi filling inside which were wonderful.
This is so beautiful and special; my daughter (a mostly vegetarian) adores tofu and even though I’ve been cooking it for 20 years, I’m inspired this year to level up and being it a new life in our kitchen. Here for all the ideas 🤍
I loved this.
My dad used to work at a tofu factory (in Cleveland, Ohio!). I think a copy of your book will have to be under the Christmas tree for him this year!
I always wonder how hard it would be to make tofu at home. I remember eating tofu bought from the barrels of tofu sold in the food departments of the Japanese department stores (Saikaya?), and it was so good. Also, it’s frustrating here in the states that the vast majority of tofu is sold in plastic tubs and I would really love to avoid adding to the plastic waste stream.
Loved reading this and I’m definitely adding “make tofu” to my list!