The "Tofu Hyakuchin" (豆腐百珍) is a Japanese recipe book written by Ka Hitsujun (何必醇) and published in
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Tofu — For other uses, see Tofu (disambiguation). Tofu A Taiwanese Silken Tofu Salad Chinese name Traditional Chinese … Wikipedia
Agedashi tofu — Agedashi tofu. El agedashi tofu o agedashi dofu (揚げ出し豆腐, agedashi dōfu … Wikipedia Español
Agedashi tofu — (or agedashi dofu , 揚げ出し豆腐 Agedashi dōfu , often shortened to age tofu or age dofu) is a Japanese way to serve hot tofu. Silken ( kinugoshi ) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until… … Wikipedia
Aburaage — nihongo|Aburaage|油揚げ is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep frying first at 110 120 °C then at 180 200 °C again. Aburaage is often used to wrap nihongo|inarizushi|稲荷寿司, and is added … Wikipedia
Aburaage — Aburaage. Atsuage. El aburaage … Wikipedia Español
Hiyayakko — nihongo|Hiyayakko|冷奴|cold tofu is a popular Japanese dish made with chilled tofu and toppings. It is usually served during the summer season. There are two kinds of tofu used in hiyayakko: kinugoshi (silken), which is more frequently used, and… … Wikipedia
