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Using a wide, shallow metal watch glass-shaped scoop, they skim the surface of the bean curd and toss out any excess water, before scooping the bean curd itself into a cup. Then, using a long, thin metal ladle with a tiny bowl, they scoop sago or tapioca pearls and arnibal into the cup, loosely mixing it in.
Egg tofu (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàndòufu; often called 日本豆腐, Rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with dashi, poured into molds, and cooked in a steamer (cf. chawanmushi). This tofu has a pale golden color that ...
Almond tofu (Chinese and Japanese: 杏仁豆腐; pinyin: xìngrén dòufǔ; Cantonese Jyutping: hang6 jan4 dau6 fu6; rōmaji: an'nindōfu) is a soft, jellied dessert made of apricot kernel milk, agar, and sugar popular throughout East Asia.
In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist.
Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines . [ 1 ] [ 2 ]
In Hubei, Hunan and Jiangxi, sugar is added directly to the tofu curd without adding any other condiments. This way of eating best retains the original flavor of tofu curd (bean curd). Sweet douhua sold in dessert shop. In southern China, Douhua is often eaten with sweet flavoring. Southern China often refers to Douhua as tofu pudding.
A type of fermented bean curd. Miso: Japan: A bean paste that includes fermentation in its preparation. Nattō: Japan: Nattō (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. Some eat it as a breakfast food. It is served with soy sauce, karashi mustard and Japanese bunching ...
When not considered foodstuff, it may be deemed 'soybean curd residue' (SCR). Some 800,000 tons of soybean curd residue is disposed annually as tofu production byproducts in Japan. As mass waste, it is a potential environmental problem because it is highly susceptible to putrefaction .