The Way We Eat: I Can't Believe It's Tofu

[Guest guest]

With insight from Ryuta Sakamoto of Medicine and Minh Tsai from Hodo

Soy Beanery (the San Francisco company that makes organic,

nongenetically-modified soy products and sells at the Ferry Building

Farmers' Market and others).

 

 

The Way We Eat: I Can't Believe It's Tofu

The New York Times Magazine

By DANIEL PATTERSON

Published: August 6, 2006

 

I never thought that I could love a soy product. Admiration I could

probably muster, certainly respect. But infatuation? Not a chance. So

it came as quite a surprise to find myself sitting in a sliver of a

restaurant in Kyoto called Kappo Sakamoto, swooning over a dish of

tofu — or tofu skin, to be more precise. Called yuba, it arrived in a

handmade wooden box, simmering in water heated by a piece of charcoal.

I fished the opaque sheets from the bubbling water and dipped them in

a sauce made from soy, dashi, mirin and fresh wasabi. The flavor was

mildly sweet and nutty, and the texture was a revelation:

simultaneously tender and chewy, unlike anything I had ever experienced.

 

For more, go to http://www.nytimes.com/2006/08/06/magazine/06food.htm

.. (registration may be required, but it's free).