Yesterday, I made Koyadofu. This is my favorite food. Yum-yum!
Recipe of Koyadofu
The name comes from Mount Koya, a center of Japanese Buddhism famed for its shojin ryori, or traditional Buddhist vegetarian cuisine. It is sold in freeze-dried blocks or cubes in Japanese markets. It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce. In shojin ryori, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and mild sweet and savory flavor. A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches.
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