Growing up in Nara, Japan, one food that was a constant in my home was tofu. It's truly been a lifelong staple. When I was a ...

Making tofu at home is a rewarding process that results in fresh, creamy tofu perfect for any dish. With just soybeans, water ...

Yes, but we’ll get to that in a minute. Tofu is the name and spelling used most often for bean curd, but it is actually the Japanese word for a Chinese invention - doufu. There are many theories ...

Larger ones are about 450 grams while there are also sets of smaller 35- to 50-gram bits of tofu. A nationally uniform standard for the size of a block doesn't exist, so says the Japan Tofu ...

Koya-tofu, which pairs well with any flavor, is thought to be the origin of freeze-dried foods in Japan.

based on traditional Japanese cooking techniques! Chef Saito's authentic recipes: (1) Chilled Ramen Noodles (2) Chilled Tofu. 1. Slice the chicken, and boil with sake, salt and ginger over medium ...

Jason learned how to hand-mold tofu the traditional Japanese way from the original owners. Jason: It is very cheap to just buy a machine and just push buttons, and out comes a block of tofu.