"Tofu Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a traditional component in East Asian and Southeast Asian cuisines and has been consumed in China for over 2,000 years. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tofu has a low calorie count and relatively large amount of protein. It is high in iron, and can have a"
"(current Higashiyodogawa-ku in Osaka). So is made by solidifying layers of milk skin. The flavor is light, similar to that of cottage cheese. So (dairy product) So (蘇) was a type of dairy product made in Japan between the seventh and 10th centuries. The method of creation is noted in Engishiki as so acted as a gift in kind to the emperors. Daigo was produced by further processing so. The first record of so was made during the era of Emperor Mommu (697-707 AD). Tennyakuryo, then a part of the Ministry of Imperial Household, was responsible for the production of"
"Japan, a dairy product called ""so"" was made from layers of milk skin during the 7th-10th centuries. So was further processed to make ""daigo"". The dairy usage in Japan dwindled during the Heian era, and the technique was later adopted to produce yuba from soy milk. In Nepal this skin is referred to as ""turr"" or ""chhali"" and many people enjoy consuming the skin along with the milk. Some people prefer to use in making curd for it produces higher amount of ""nauni"" (butter) while stirred with the help of ""madani"". The milk skin is referred to as ""penka"" (""little"
"or personal preference. At breakfast, it is often accompanied by starchy carbohydrate-rich foods like mantou (a thick, fluffy kind of roll or bun), youtiao (deep-fried dough sticks), and shaobing (sesame flatbread). Japanese cuisine uses soy milk to make yuba and as an occasional base for nabemono. In Korean cuisine, soy milk is used as the broth for making kongguksu, a cold noodle soup eaten mostly in summer. In the west, soy milk is found in many vegan and vegetarian food products and can be used as a replacement for cow's milk in many recipes. Soy milk is also used in"
"picture of a polar bear was printed on the labels of the condensed milk's can. Another account is that Mujaki, a coffee shop in Kagoshima City, started to sell the kakigōri, put milk syrup, ""sanshoku-kanten"" (colorful agar), yōkan (soft azuki-bean jelly), sweet beans and fruits in a pattern that resembled a polar bear when seen from overhead, so it was named shirokuma. Yet others say that it was created in honour of the memory of Saigo Takamori after his battle with the Edo Shogun. In Kagoshima, some similar named kakigōri are made. Kurokuma flavored with dark brown unrefined sugar syrup,"
"In Okinawa, Japan, a peanut milk, made by crushing raw peanuts, adding water and straining, is combined with starch (usually sweet potato, known locally as ""umukuji"" or ) and heated until curdling occurs. The Chinese equivalent is ""luòhuāshēng dòufu"". The tofu known as is made by grinding sesame into a smooth paste, combining it with liquid and kudzu starch, and heating it until curdling occurs. It is often served chilled as ""hiyayakko"". Tofu has very little flavor or smell of its own. Consequently, tofu can be used in both savory or sweet dishes, acting as a bland background for presenting"
"Aspergillus sojae Aspergillus sojae is a species of fungus in the genus ""Aspergillus"". In Japan, it is used to make the ferment (""kōji"") of soy sauce, miso, mirin, and other lacto-fermented condiments such as ""tsukemono"". Soy sauce condiment is produced by fermenting soybeans with ""A. sojae"", along with water and salt. Glyceollins, molecules belonging to the pterocarpans, are found in the soybean (""Glycine max"") and have been found to have an antifungal activity against ""A. sojae"". ""A. sojae"" contains 10 glutaminase genes. The glutaminase enzyme in ""A. sojae"" is important to the taste of the soy sauce that it produces."
"An experiment was conducted using the genome sequencing of ""A. sojae."" Strain NBRC 4239 had been isolated from the ""koji"" used to prepare Japanese soy sauce. The sequencing technology was used to investigate the genome with respect to enzymes and secondary metabolites in comparison with other ""Aspergillus"" species sequenced. The ""A. sojae"" NBRC4239 genome data will be useful to characterize functional features of the ""koji"" moulds used in Japanese industries. Aspergillus sojae Aspergillus sojae is a species of fungus in the genus ""Aspergillus"". In Japan, it is used to make the ferment (""kōji"") of soy sauce, miso, mirin, and other"
"flour are dense in texture. Soy grits are similar to soy flour except the soybeans have been toasted and cracked into coarse pieces. ""Kinako"" is a roasted whole soy flour used in Japanese cuisine. The earliest known reference to kinako dates from 1540 CE. A history of kinako has been published. Soybean protein is a ""complete protein"" since it provides all of the essential amino acids for human nutrition. Soybean protein is essentially identical to that of other legume pulses (that is to say, legume proteins in general consist of 7S and 11S storage proteins), and is one of the"
"soybean products are a common part of the diet. Tofu (豆腐 ""dòufu"") is thought to have originated in China, along with soy sauce and several varieties of soybean paste used as seasonings. Japanese foods made from soya include ""miso"" (味噌), ""nattō"" (納豆), ""kinako"" (黄粉) and ""edamame"" (枝豆), as well as products made with tofu such as atsuage and aburaage. In China, whole dried soybeans are sold in supermarkets and used to cook a variety of dishes, usually after rehydration by soaking in water; they find their use in soup or as a savory dish. In Korean cuisine, soybean sprouts ("
"solidifies upon cooling. One popular brand of mix is DoFu Delight. Annin tofu Annin tofu (杏仁豆腐) or almond tofu is a soft, jellied dessert made of apricot kernel milk, (which is often translated as almond milk, as apricot kernel itself is often translated as ""almond""), agar, and sugar. It is a traditional dessert of Beijing cuisine, Cantonese cuisine, Hong Kong cuisine, and Japanese cuisine. It is similar to blancmange. The name ""tofu"" here refers to ""tofu-like solid""; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other east Asian dishes,"
"are popular in Japan and Korea and the sweet boiled soybeans are called as ""Daizu no "" in Japan and Kongjorim () in Korea. Sweet boiled beans are even used in sweetened buns, especially in . The boiled and pasted edamame, called , is used as one of the Sweet bean pastes in Japanese confections. Roasted and ground soybeans can be used as a caffeine-free substitute for coffee. After the soybeans are roasted and ground, they look similar to regular coffee beans or can be used as a powder similar to instant coffee, with aroma and flavor of roasted soybeans."
"So (dairy product) So (蘇) was a type of dairy product made in Japan between the seventh and 10th centuries. The method of creation is noted in Engishiki as so acted as a gift in kind to the emperors. Daigo was produced by further processing so. The first record of so was made during the era of Emperor Mommu (697-707 AD). Tennyakuryo, then a part of the Ministry of Imperial Household, was responsible for the production of so. It was used as a medicine and as an offering to gods. The production sites known to date include Ajifu in Settsu"
"Kinako Kinako ( or ), also known as roasted soybean flour, is a product commonly used in Japanese cuisine. In English, it is usually called ""roasted soy flour"". More precisely it is ""roasted whole soy flour"". Usage of the word ""kinako"" appeared in cookbooks from the late Muromachi period (1336–1573). ""Kinako"" means ""yellow flour"" in Japanese. ""Kinako"" is produced by finely grinding roasted soybeans into powder. The skin of the soybean is typically removed before pulverizing the beans, but some varieties of ""kinako"" retain the roasted skin. Yellow soybeans produce a yellow ""kinako"", and green soybeans produce a light-green product."
"Roasted buckwheat kernels may be made into a grain tea called ""sobacha"", which may be served hot or cold. Buckwheat hulls, or ""sobakawa"" (also called ""sobagara""), are used to fill pillows. Sometimes, beers are made with roasted buckwheat added as a flavoring, and called ""soba ale"". ""Soba"" is occasionally used to refer to noodles in general. In Japan, ramen is traditionally called ""chūka soba ""(中華そば) or, before the end of the Second World War, ""shina soba"" (支那そば). Both of these mean ""Chinese noodles"", though the word ""shina ""was replaced by ""chūka"" because the Chinese considered the former term offensive. Parboiled"
"Soy yogurt Soy yogurt, also referred to as Soya yogurt, Soygurt or Yofu (a portmanteau of yogurt and tofu), is yogurt prepared with soy milk. Soy yogurt is made using soy milk, adding yogurt bacteria (""Lactobacillus delbrueckii subsp. bulgaricus"" and ""Streptococcus salivarius subsp. thermophilus""), sometimes adding sweeteners such as fructose, glucose, or sugar. It is suitable for vegans, ovo-vegetarians, for people with PKU or other dangerous diseases, and for those with lactose intolerance or milk allergy, as the bacteria for shop-bought soy yogurt are usually not grown on a dairy base. Due to certain recurring doubts and controversies about the"
"moistness, a rich color, and a fine texture. Soy grits are similar to soy flour except the soybeans have been toasted and cracked into coarse pieces. ""Kinako"" is a soy flour used in Japanese cuisine. Soy-based infant formula (SBIF) is sometimes given to infants who are not being strictly breastfed; it can be useful for infants who are either allergic to pasteurized cow milk proteins or who are being fed a vegan diet. It is sold in powdered, ready-to-feed, and concentrated liquid forms. Some reviews have expressed the opinion that more research is needed to determine what effect the phytoestrogens"
"cuisine, ""moyashi"" (, ""bean sprout"") in a strict sense refers to the mung bean sprout. They are a common ingredient in many Japanese dishes such as stir-fries and soups. In Korean cuisine, ""sukjunamul"" () refers to both the mung bean sprouts themselves and the ""namul"" (seasoned vegetable dish) made from mung bean sprouts. Mung bean sprouts are not as common an ingredient as soybean sprouts in Korean cuisine, but they are used in bibimbap, in the fillings of dumplings and in ""sundae"" (Korean sausage). The name ""sukjunamul"" is a compound of Sukju and ""namul"", of which the former derived from"
"Annin tofu Annin tofu (杏仁豆腐) or almond tofu is a soft, jellied dessert made of apricot kernel milk, (which is often translated as almond milk, as apricot kernel itself is often translated as ""almond""), agar, and sugar. It is a traditional dessert of Beijing cuisine, Cantonese cuisine, Hong Kong cuisine, and Japanese cuisine. It is similar to blancmange. The name ""tofu"" here refers to ""tofu-like solid""; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other east Asian dishes, e.g. Chinese ""yudoufu"" (鱼豆腐), Japanese """". In the traditional recipe, the"
"middle of the Edo period and is well-known to many Japanese. Condensed milk, fruit, and sweet bean paste are served over shaved ice. It is eaten in cafés and in some department stores, such as Yamakataya (山形屋) or Mujaki. Shirokuma literally means ""white bear"" and indicates ""polar bear"" in Japanese. There are some views about the origin of the name. In one account, there was a cotton shop in Kagoshima city. The shop started to sell kakigōri as its side-business. The kakigōri was flavored with condensed milk. When the owner was thinking of a name for it, he noticed the"
"methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients. Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as ""Aspergillus oryzae"" and other related microorganisms and yeasts (the resulting mixture is called ""koji"" in Japan; the term ""koji"" is used both for the mixture of soybeans, wheat, and mold as well as for the mold itself). Historically, the mixture was fermented naturally in large urns and under the sun, which was believed to contribute extra flavors. Today, the mixture is placed in a temperature"
"Most varieties of soy sauce contain wheat, to which some people have a medical intolerance. However, some naturally brewed soy sauces made with wheat may be tolerated by people with a specific intolerance to gluten because gluten is not detectable in the finished product. Japanese tamari soy sauce is traditionally wheat-free, and some tamari available commercially today is wheat- and gluten-free. Soy sauce Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and ""Aspergillus oryzae"" or ""Aspergillus sojae"" molds. Soy sauce in its"
"Okara (food) Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remains after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Since the 20th century, it has been used in the vegetarian cuisines of Western nations. It is called dòuzhā or dòufuzhā in Chinese, okara in Japanese, and biji or kongbiji in Korean. Okara is the oldest of three basic types of soy fiber. The other two are"
"and other Japanese dishes. Soy sauce has been used in China since the 2nd century AD, and is now widespread in Asia. Like miso, it is made by fermenting a mixture of soybeans and cereals with moulds such as ""Aspergillus oryzae"". The mould ""Penicillium roqueforti"" contributes the blue coloration and much of the flavour in blue cheeses such as Roquefort and Stilton. Mould fungi are processed to produce vegetarian meat substitutes such as Quorn. Fungi are the sources of many types of medicinal drug including antibiotics, immunosuppressants, and statins. Major classes of antibiotics, the penicillins and the cephalosporins, are derived"
"extracted from ground soaked soybeans. It is mainly used as animal feed in most tofu producing cultures, but is sometimes used in Japanese and Korean cuisines, such as in the Korean stew ""kongbiji jjigae"" (). It is also an ingredient for vegetarian burgers in many Western nations. The term ""tofu"" is used by extension for similarly textured curdled dishes that do not use soy products, such as ""almond tofu"" (almond jelly), (egg), (sesame), or peanut tofu (Chinese ""luòhuāshēng dòufu"" and Okinawan ). Due to their Asian origins and their textures, many food items are called ""tofu"", even though their production"
"by boiling whey for about 15 minutes and adding vinegar or lemon. The derivative is drained and salted to taste. Gjiza can be served immediately or refrigerated for a couple of days. Curd Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ""curds"". Milk that has been left to sour (raw milk alone or pasteurized milk"
"grain liquor, and ""shōchū"", a Japanese beverage. Soju Soju (; ) is a clear, colorless distilled beverage of Korean origin. It is usually consumed neat, and its alcohol content varies from about 16.8% to 53% alcohol by volume (ABV). Most brands of soju are made in South Korea. While it is traditionally made from rice, wheat, or barley, modern producers often replace rice with other starches such as potatoes, sweet potatoes, or tapioca. Soju () means ""burned liquor"", with the first letter ""so"" (; 燒; ""burn"") referring to the heat of distillation, and the second letter ""ju"" (; 酒) referring"
"""Kinako"", being composed of soybeans, is a healthy topping and flavouring which contains B vitamins and protein. Compared to boiled soybeans, however, the protein in ""kinako"" is not easily digested. ""Kinako"" is widely used in Japanese cooking, but is strongly associated with ""dango"" and ""wagashi"". ""Dango"", dumplings made from ""mochiko"" (rice flour), are commonly coated with ""kinako"". Examples include ""ohagi"" and ""Abekawa-mochi"". ""Kinako"", when combined with milk or soy milk, can also be made into a drink. One example of its use in popular foods is warabimochi, which is a famous kinako-covered sweet. Kinako Kinako ( or ), also known"
"sauce. The berries are also cooked with small fry fish and flavored with soy sauce (""), a specialty item of Kyoto, since its Mount Kurama outskirts is a renowned growing area of the plant. In central and northeastern Japan, a non-sticky rice-cake type confection called "", which is basted with miso-based paste and grilled, sometimes uses the Japanese pepper as flavor additive to the miso. Also being marketed are sansho flavored arare (rice crackers), snack foods, and sweet sansho-mochi. Both the plant itself and its fruit (or peppercorn), known as c""hopi"" (), are called by many names including ""jepi"" (),"
"a summer yogurt drink made with ginger as a key ingredient, along with green chillies, salt and curry leaves. Ginger powder is used in food preparations intended primarily for pregnant or nursing women, the most popular one being ""katlu"", which is a mixture of gum resin, ""ghee"", nuts, and sugar. Ginger is also consumed in candied and pickled form. In Japan, ginger is pickled to make ""beni shōga"" and ""gari"" or grated and used raw on tofu or noodles. It is made into a candy called ""shoga no sato zuke"". In the traditional Korean ""kimchi"", ginger is either finely minced"
"(hiragana: ぼんたん), means ""pomelo"" in Japanese. A peony blossom is shown on the label, next to an inu-hariko, a dog-shaped traditional toy for Japanese children. Another brand of the same candy is Tomoe Ame, with similar taste, packaging, and insert stickers. In Japan this candy is marketed under the brand of ""Bontan ame"". Its name is after the fact that its flavor is based on bontan (ぼんたん), which means pomelo. Glucose Syrup (corn starch, water), sugar, sweet rice, water, lemon flavor, orange flavor, FD&C Red No. 40 (Allura Red AC). Alternate ingredient list: Millet Jelly (millet starch, water), sugar, sweet"
"lysine, which is lacking in wheat. Soba contains a type of polysaccharide that is easily digested. Soba noodles also contain antioxidants, including rutin and quercetin, and essential nutrients including choline, thiamine and riboflavin. Buckwheat is ready for harvest in three months, allowing four crops a year, mainly in spring, summer, and autumn. In Japan, buckwheat is produced mainly in Hokkaido. Soba that is made with newly harvested buckwheat is called ""shin-soba"". It is sweeter and more flavorful than regular soba. Nagano Prefecture is famous for soba. The noodles are known as Shinshu Soba. One of the reasons for this popularity"
"high calcium or magnesium content, depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate). The English term ""tofu"" comes from Japanese ""tōfu"" (), borrowed from the original Chinese equivalent ( ""dòufu"" (pinyin)), literally ""bean"" (豆) + ""curdled"" or ""fermented"" (腐). A reference to the word ""towfu"" exists in a letter dated 1770 from the English merchant James Flint to American statesman and scientist Benjamin Franklin. This is believed to be the first documented use of the word in English. The term ""bean curd(s)"" for tofu has been used in the United States since at least"