Tofu
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03.13.2015
Authentic Japanese tofu, served the traditional way in Kyoto.
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Japanese tofu is popular worldwide thanks to its soft texture, subtle flavor, low calories and numerous health benefits. It is typically made by adding a natural coagulant called nigari (magnesium chloride) to strained soy milk and then pressing the resulting curds. While there are dozens of delicious ways to serve Japanese tofu, we recommend trying yudofu (simmered tofu) made the traditional way in Kyoto, a city historically obsessed with tofu.
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