tag:blogger.com,1999:blog-6965298.post111453908273745282..comments2024-03-08T22:32:32.317-10:00Comments on she who eats: tofu a la mode?chikahttp://www.blogger.com/profile/13924490532215891887noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-6965298.post-1127355264484888282005-09-21T16:14:00.000-10:002005-09-21T16:14:00.000-10:00pl send me how to make teppanyaki sauce Poste...pl send me how to make teppanyaki sauce <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A><A HREF="http://shewhoeats.blogspot.com/2005/04/tofu-la-mode.html" REL="nofollow" TITLE="fzarook at yahoo dot com">zarook</A>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6965298.post-1115314455861217262005-05-05T07:34:00.000-10:002005-05-05T07:34:00.000-10:00hola chicayour tofu looks good enough to eat!my id...hola chica<BR/><BR/>your tofu looks good enough to eat!<BR/>my idea is to go to the okura supermarket and get some silken tofu. what else is best for me to bring home to accompany the tofu or stock up and suprise my veggie other half in starting our japanese homecooking palete?<BR/><BR/>regards Milton <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A><A HREF="http://shewhoeats.blogspot.com/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6965298.post-1114743008713361882005-04-28T16:50:00.000-10:002005-04-28T16:50:00.000-10:00Your lightly seasoned tofu look delicious. A healt...Your lightly seasoned tofu look delicious. A healthy and light part of the meal - I love it!! My family uses a Chinese brand of tofu here in Canada, and it's vacuum packed so it keeps longer. It's a little ball of tofu in a vacuum pack and it is really silky, but I don't think it can compare with yours. I'd love to eat plain tofu again and experience that 'refreshing' and 'tofu-ness' in taste, Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6965298.post-1114732466446101792005-04-28T13:54:00.000-10:002005-04-28T13:54:00.000-10:00Hi ChikaI just stumbled across your site - love it...Hi Chika<BR/><BR/>I just stumbled across your site - love it! I lived in 飯山in northern Nagano-ken for a couple of years - your O-Shogatsu post made me feel very 懐かしい!<BR/>I also miss proper Japanese tofu - here in New Zealand there is lots of tofu available at the Chinese grocery stores, but nothing that you'd want to make hiyayakko with! I miss ごま豆腐too!<BR/>Take care and keep up the great posts!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6965298.post-1114703191823216842005-04-28T05:46:00.000-10:002005-04-28T05:46:00.000-10:00Wow, this looks delicious! I think I'm missing som...Wow, this looks delicious! I think I'm missing something, though - is the tofu basically just coming straight from the refrigerator? Or is it first cooked, then chilled? I'm curious about seeing if the tofu the Japanese market across the street would work well with this. <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A><A HREF="http://ursamajor.livejournal.com" REL="nofollow" TITLE="">Lynne</Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6965298.post-1114604890775062852005-04-27T02:28:00.000-10:002005-04-27T02:28:00.000-10:00Hi Chika,That's really interesting use of the ging...Hi Chika,<BR/><BR/>That's really interesting use of the ginger flower.... I've only seen it used on a local salad called rojak. You cut just little shavings off it but it adds a real delicate but unmistakable taste to it.<BR/><BR/>Had no idea that too much was carcinogenic though!! <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A><A HREF="littlegingkonut.blogspot.com" REL="nofollow" TITLE="Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6965298.post-1114591006572326522005-04-26T22:36:00.000-10:002005-04-26T22:36:00.000-10:00Hi Chika,I have to agree about the tofu. The kind...Hi Chika,<BR/><BR/>I have to agree about the tofu. The kind you can get in Japan is so much better. We're lucky that we can get tofu, although I really wish for the extra soft ones that have the smooth and creamy texture. <BR/><BR/>I've never had hiya-yakko with sesame oil though. Thanks for the idea. I normally prefer it with just katsuo-bushi and shoyu, maybe a little chopped green onion Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6965298.post-1114584795465161632005-04-26T20:53:00.000-10:002005-04-26T20:53:00.000-10:00As a vegetarian, I wish I could exploit more the v...As a vegetarian, I wish I could exploit more the vertues of tofu, this wonderful source of proteins but I couldn't find any receipe (until now) in which tofu is really the star. In fact, western vegetarian receipes allways try to conceal tofu and it's taste and are rather time consuming. I'll try this receipe (I've found some silk tofu at my organic grocery store). 'Contrast' might be the key Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6965298.post-1114567841646492872005-04-26T16:10:00.000-10:002005-04-26T16:10:00.000-10:00is it possible that a la mode is an understatement...is it possible that a la mode is an understatement? oh my goodness, that looks wonderful! i've never had hiya-yakko with sesame and chilis, i don't know why not. luckily it's lunch time, as you've made me so hungry :-) <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A><A HREF="http://scentofgreenbananas.blogspot.com" REL="nofollow" TITLE="green dot bananas at gmail dot com">santos.</A>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6965298.post-1114567674697409562005-04-26T16:07:00.000-10:002005-04-26T16:07:00.000-10:00I went to Japan being non-plussed about tofu and l...I went to Japan being non-plussed about tofu and left loving it and now I miss it. Can't get any really good tofu here, it is as you said too firm. I did attempt to make some from scratch with mixed results and it is a large amount of work. My absolute fave is when the tofu is coagulated in front of you in a nabe pot (can't remember what it's called). <BR/><BR/><A></A><A></A>Posted by<A><B> Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6965298.post-1114556293153283812005-04-26T12:58:00.000-10:002005-04-26T12:58:00.000-10:00chika,your blog is one out of what I like the most...chika,<BR/>your blog is one out of what I like the most.<BR/>Almost every day, I pass your blog.<BR/>Especially, you take picture the best, food pictures looks very tasty, yummy.<BR/>Don't forget there is anybody like me who reads your posts.<BR/>I'll write more often.<BR/><BR/>Have a nice day ! <BR/><BR/><A></A><A></A>Posted by<A><B> </B></A><A HREF="http://shewhoeats.blogspot.com/2005/04/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6965298.post-1114555768584053322005-04-26T12:49:00.000-10:002005-04-26T12:49:00.000-10:00Chika, I have to admit, the times I've tried tofu,...Chika, <BR/><BR/>I have to admit, the times I've tried tofu, firm or otherwise, it hasn't done much for me. However, your pictures are absolutely devine, and I love the obvious color and textural contrasts you illustrate in this dish. Makes me want to give it another whirl... 'cept are there any places you've found in the US that offer the variety of tofu you're describing?<BR/><BR/>~Sarah Anonymousnoreply@blogger.com