4 Processed Tofu Products that are Widely Enjoyed in Japan
Tofu (豆腐) is a plain Japanese delicacy food that is known as bean curd.Today the traditional Japanese food is widely enjoyed in the world, but some people don’t like it mainly because of its peculiar taste.
Therefore, for those who dislike tofu, I introduced a tofu-like food “Tamago Dofu (玉子豆腐 : egg tofu)” a couple of months ago.
Though Tamago Dofu is a tasty processed food that looks like tofu, it isn’t a processed tofu.Speaking of processed tofu products, there are 4 major ones that are widely known in Japan,
4 Major Processed Tofu Products that are Widely Known in Japan
so, today I want to introduce the 4 major processed tofu products that have been enjoyed by Japanese for a long time.As they are common Japanese foods, all of them are available at almost any supermarket in Japan.
Yaki Dofu (焼き豆腐)
Yaki Dofu (焼き豆腐) is a simple processed tofu product that is often used as ingredients for Japanese hot-pot dishes, including Sukiyaki (すき焼き).As the processed tofu is made broiling drained firm tofu, it is quite firm and hardly collapsed.
Nama-Age Dofu (生揚げ豆腐)
Nama-Age Dofu (生揚げ豆腐) is a processed tofu that is made deep-frying thick slices of tofu until the surface gets brown, so the inside remains tofu.As the surface is firm and the inside is soft, the processed tofu soaks up lots of flavor so that it is often used as ingredients for stewed dishes, such as Oden (おでん).Nama-Age Dofu is also called Atsu-Age Dofu (厚揚げ豆腐).
Aburaage (油揚げ) is the most commonly eaten processed tofu in Japan, which is made by deep-frying thin slices of tofu.Whereas the inside of Nama-Age Dofu remains the soft texture of tofu, the inside of Aburaage is cooked sufficiently because of its thinness.This processed tofu is used for various dishes, including Kitsune Udon (きつねうどん), Inari Zushi (いなり寿司), and miso soup.
Ganmodoki is a processed tofu product that is made by deep-frying a mixture of crushed tofu and bits of vegetables, such as carrots, lotus roots, and burdock.This processed tofu is commonly used as ingredients for stewed dishes, such as Oden (おでん).