Wednesday, March 6, 2024
Thank you to Yumiko Takebayashi, a resident of Iwamura, Hokuryu Town, for the delicious homemade tofu, okara, and steamed soybeans.
This is the last group of the year, "Buta no Shippo," making tofu.
Homemade tofu, okara, and steamed soybeans
Hot tofu, simmered soybeans, and rice with Kurosengoku soybeans
We immediately enjoyed the delicious tofu in hot boiled tofu, the okara in a stew with plenty of vegetables, and the steamed soybeans in rice with soybeans and Kurosenkoku soybeans.
Piping hot tofu
The hot tofu is made with a rich broth made from kelp, topped with shiso leaves, and drizzled with ponzu sauce!
Okara
Add carrots, colored bell peppers, shimeji mushrooms, cucumber, and black beans to the okara and stir-fry thoroughly, then season with dashi, soy sauce, mirin, salt and pepper.
Soybeans & Kurosengoku soybean rice
Serve with rice cooked with boiled soybeans, Kurosengoku boiled beans, kelp, and salt!
A classic cold winter dish: "Yudofu," okara (soy pulp) with plenty of vegetables, and soy rice...
Enjoy homemade soy dishes that are unique to winter!
With boundless love, gratitude, and prayers for the delicious handmade tofu that everyone has lovingly made...
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◇ Interview and text: Ikuko Terauchi (Photography and editing assistance: Noboru Terauchi)
