Tofu
Tofu is made by adding a coagulant called nigari (bittem) to soy milk ...readmore
Nagashi-can is a cooking utensil that is used for recipes including solidifying ingredients with gelatin, egg tofu and goma-dofu. Nagashi-can has a double bottom, and the contents can be lifted up by the sides. Wet the inside of nagashi-can before use to make it easier to lift up the contents.
Tofu is made by adding a coagulant called nigari (bittem) to soy milk ...readmore
There are records showing that nori has been consumed since ancient da ...readmore
Add salted water to flour and knead well. When it becomes elastic, pla ...readmore
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