Elizabeth Pykkonen exactly what I thought. I can see myself doing maybe one or two reps correctly, and then dump half the beans in at a time after that.
John Smith my job gives me plenty of upper body workouts, but I’m definitely not content. I can understand your point of view, but look at the world we live in. Instant results. Fast food, fast cars, fast phones, fast computers, fast flights, fast fast fast. When looking at this man taking such great care of his products, and tools of his trade, and his shop, I’m envious. Because I cannot for the life of me, picture myself doing all the steps he’s gone through.
Don't think this can be classified as "street food". More work went into these dishes then most fine dinning restaurants which isn't a bad thing at all. It all looked amazing and very tasty..... Also it was in a restaurant indoors which makes it not street food lol
Few have the luxury of using tools like this, when most people are in the working class with 10 hour shifts and struggling to make ends meet. Both kinda of tools have their place in this world. One doesn't have to replace the other.
Satrio Rama nah, my great grandfather used to own a stone mill that was a meter in diameter and had to be pulled by a mule, as soon as he learnt to use a food processor he barley touched the mill again. Yes the mill does produce smoother grindings, but in the case of tofu a food processor proves no disadvantage compared to the mill.
I admire how this soya beans are being grinded. Here in my country Philippines my ancestors (Abuelas) use to do that process too. They said that the flavors are being enhanced more if they'll do it like that. High respect for people who are still using that old school method. 💚💚 #SALUTE 🇵🇭🇯🇵
Interesting, I thought that only after adding a coagulant into the soy milk it becomes tofu. Then, depending on the type of coagulant you use it can become one of the many different types of tofu.
You can also use epsom salt. Nigiri and epsom salt typically yield sweater and silkier tofu while vinegar and lime juice yield more sour and firmer tofu. The texture may also varies base on the degree of disturbance when adding coagulant, whether or not pressure was applied to sweezed out excess water, and the thickness of the soymilk.
That's absolutely amazing. So much work put into it. Clean work station, care for producing a quality product. I've never had tofu, but that looks delicious.
Tracy Dimond u can do tohu but use eggs , eggs perform exactly the same with bean , but taste even better , i dont know hơw to say may be it’s steam cooked eggs :))
This is the very traditional way to make tofu, you can actually taste the different from its smell and texture if you compare it with those you get at supermarket. It worths every single cents imo!
It’s not. Even though it looks creamy like a custard you would think it tastes sweet and delicious, but it doesn’t. It’s tasteless. That is why they add all sorts of things to it . Some people think it is nutritious but the truth is that it’s not that great . It rises your blood pressure a lot and is not good for senior citizens or people with high blood pressure issues . Sorry Japan , your food is delicious but not tofu.
Ok is this correct.. 1. Blend (boiled?) (peeled?) (cooked?) soya bean with a bit of water (or soya bean water?) 0:10 2. strain through a muslin cloth 4:30 3. discard the bean solids (can you do anything with these?) 6:54 4. cook the strained "creamy run-off" to 90c, skim off the scum and discard 7:30 5. pour into cold pot, check PH? (what PH do you want? and what to do if it is wrong?) 8:30 6. put pot in a cold? or hot? water bath 8:37 7. measure 40g of some clear liquid? Glucose syrup? Soya bean water? 8:40 8. stir in bath until temp is ??? 8:50 9. add clear liquid ??? 9:00 10. put lid on and into hot bain marie 9:30 how long? 11. wake up the neighbours 9:38 12. skim off again 10:10 13. serve warm with salt or soy sauce rice etc What is red sauce?11:57 What is brown sauce? 12:12 Alternative from point 4. above 14:10 5. pour 4kg of hot 90c creamy run off into pot and put into ice cold bain marie 14:30 6. stir 7. pour lemon/lime? syrup into glass with ice 15:22 8. pour cold tofu in to glass 9. drink Please someone help answer these questions. Thanks
To make to tofu congeal, you need some sort of acidic coagulant. He's using the pH tester to make sure the acid content is high enough, I'm guessing. People usually use lemon juice or calcium carbonate. The acidic coagulant goes in at the stage where you have soy milk, basically after the first cooking to 90°C. So it's the clear liquid he adds in. It might even be calcium carbonate pre mixed with water. The drink they make is ume-shu, an ume alcohol you can make just by storing it in a jar with some sugar. It's delicious, kind of sour and bitter. And strong. Then they poured the fresh soy milk over that. I, too, am wondering what the red paste sauce is! Looks so tasty. My best guess is that it has cracked green pepper and ground chili in it, but I can't figure out what would be the orange-red ingredient. It must be something with lots of flavor! The brown dollop was miso paste. The ingredients in the party bowl look like okara (tofu curds left from the bag cooked with veggies and soy sauce), pickled onions, veggies, a fried tofu ball, and black fungus jelly (possibly??). Altogether I want to eat that silky tofu slice in one continuous bite 😍
Yes.Also that machine are used for different things too.Some ppl use it to grind beans for starch and make sweets.Some even use this to make boba like delicacy called taho
Ohh Nono. Not every place has tofu desert. But we have another thing called Soya Bean. It’s different from tofu though their texture and looks are almost the same
in Vietnam we also have this dish as a dessert soup, it's called 'tàu hủ' or 'tào phớ' (soybean pudding), served with palm sugar syrup and coconut milk, very delicious, it must be a must try dish when come to Vietnam
when i was little used to watch grandma make tofu like this just without thermometer scales etc and more steps to shape it ，she also makes transitional China northeastern soybean paste every year but sadly the recipe just did not get passed down，dad‘s generations were just busy with make money and i was just to young to remember.
This is Japanese lab food! Temperature and pH are checked! The premises and utensils are beautiful. No commentary for such a detailed video. I didn't expect to see the serving for consumption so soon. Good shooting!
Well made silken style tofu must taste amazing. I can tell difference between commercial types sold in my area and prefer a Japanese one best. If I make it to japan, I’m going on a quest to find the best one
This freshly made tofu is the best. I wish there is English sub to explain while he's working and the name of those finish products especially the soy milk drink mixed with something that look like sweet pickle fruit.
Vietnamese people call it is " dau hu " and " sua dau nanh ", we are eating it with sugar water. You can come here and eat many many good food. Welcome to Vietnam🇻🇳
tao fu fa or beancurd dessert is whats called here at my place ... we put black sugar or sometimes crush peanuts and savor it. we also sometimes have it for breakfast along with yau char kwai
You can buy this stuff at Asian supermarkets. They often come in 1 liter containers, still warm, and with a light, ginger-based syrup that you can mix in.
Taho in the Philippines, but we eat them with tapioca pearl and caramelized sugar. A male vendor goes around shouting "taho!!!". It can be a substitute for breakfast. So yummy!!! 😊😊😊
Such patience, time and precision to produce a small amount of product. Sparkling clean utensils. There is nothing quite like Japanese mentality. Very special.
Tradionally they sold tofu while riding on a bicycle around the neighborhood,the sound of the flute is to signal people that 'the person selling tofu is here'
Not a tofu expert, but tofu doesnt need to be completely solid to be called tofu I dont think. Soy milk is 100% liquid, and that tofu looks more solid than liquid.
If u notice he add some liquid to it while stirring it It's actually a coagulants which makes it became this type of texture. Taste a lil bit sour with yellow beans aroma if u eat it plain. I usually pair it with brown sugar syrup and some brown sugar powder. Taste the best when it's still hot.
I would in no way shape or form have the patience to throw such a small amount of beans into that grinder.....
I know!!! Omg that would take all day with 5 beans at a time! Lol
Elizabeth Pykkonen exactly what I thought. I can see myself doing maybe one or two reps correctly, and then dump half the beans in at a time after that.
@@johnproctor6438 lolol pretty damned much
John Smith my job gives me plenty of upper body workouts, but I’m definitely not content. I can understand your point of view, but look at the world we live in. Instant results. Fast food, fast cars, fast phones, fast computers, fast flights, fast fast fast. When looking at this man taking such great care of his products, and tools of his trade, and his shop, I’m envious. Because I cannot for the life of me, picture myself doing all the steps he’s gone through.
well thats the japanese in a nutshell isnt it
theyre all about the patience to perfect their craft
Hehe, Tofu is just bean cheese
Yep , same thing I thought when I first saw this.
Thank you
Yep watching them milk that bag was pretty much my moment xD
*Why*
Correct but also no thank you
めっちゃ美味しそう(*´﹃｀*)
ここはどちらのなんというお店？？
笛吹くシーンが、昔ながらって感じで好き
豆腐嫌いなはずなのに動画見てたら食べたくなってくるw
Put syrup and boba pearls in it. We call it taho.
Filipinos will know
Bimbo Battung I miss hearing “Taho!” back in Philippines
HAHAHAHA
TAHOO!!TAHO KAYO JAN 😂
@@moonlight__h3676 I think you can buy soft tofu anywhere now and just caramelized brown sugar then put some pearls that's it. Homemade taho for you.
Don't think this can be classified as "street food". More work went into these dishes then most fine dinning restaurants which isn't a bad thing at all. It all looked amazing and very tasty..... Also it was in a restaurant indoors which makes it not street food lol
The Blow Horn is the most crucial step on making Tofu..
I guess it's a case of, if the tool ain't broke, don't fix it. Thousands of years old technology, still works just fine.
In tamil we call this stone name is Thiruvai kal.it's usefull for broke whole pulses
But now days u can use adjustable rpm electric motor. i mean come one the taste not very defirent, abd also good
@@SuperGigaleon But you wont taste that "stone" taste with electric grinder.
Few have the luxury of using tools like this, when most people are in the working class with 10 hour shifts and struggling to make ends meet. Both kinda of tools have their place in this world. One doesn't have to replace the other.
Satrio Rama nah, my great grandfather used to own a stone mill that was a meter in diameter and had to be pulled by a mule, as soon as he learnt to use a food processor he barley touched the mill again. Yes the mill does produce smoother grindings, but in the case of tofu a food processor proves no disadvantage compared to the mill.
こういうの旅行ついでに食べると美味しいんですよね〜
おからも絶対美味しいやつ
RUclips really be gettinf comfortable with these unskippable ads
Yah i really hate those
These are the worst
After he done making tofu, his son gonna deliver the tofu with AE86 PANDA TRUENO
Deja Vu!
I've been in this place before
Higher on the street
@@averonazex3521 And know it's my time to go
Back on the rocks back on the rocks baby
I admire how this soya beans are being grinded. Here in my country Philippines my ancestors (Abuelas) use to do that process too. They said that the flavors are being enhanced more if they'll do it like that.
High respect for people who are still using that old school method. 💚💚
#SALUTE 🇵🇭🇯🇵
So, your abuela are sinaloan cartel?
Lots of hard work. I appreciate!!!
出来たてのおぼろ豆腐はマジでクソうまい
We have that here in the Philippines, we call it Taho and we put caramelized brown sugar and pearls on it
in Indonesia it's Tahu, pretty similar i could say
Taho in philipines look like kembang tahu.
Pearls?
@@LacosteBlanc tapioca pearls
Grind the soybean into paste with water
- use cheesecloth to strain the paste --> tofu
- boil it --> soybean milk
- add renin/gelatin --> pudding
Good to know. I learnt something new today. Thank you!
thank you! I was trying to figure that out.
That pudding is tofu but soft form
Interesting, I thought that only after adding a coagulant into the soy milk it becomes tofu. Then, depending on the type of coagulant you use it can become one of the many different types of tofu.
You can also use epsom salt. Nigiri and epsom salt typically yield sweater and silkier tofu while vinegar and lime juice yield more sour and firmer tofu. The texture may also varies base on the degree of disturbance when adding coagulant, whether or not pressure was applied to sweezed out excess water, and the thickness of the soymilk.
絶対美味いやつやん…
That's absolutely amazing. So much work put into it. Clean work station, care for producing a quality product. I've never had tofu, but that looks delicious.
Tracy Dimond u can do tohu but use eggs , eggs perform exactly the same with bean , but taste even better , i dont know hơw to say may be it’s steam cooked eggs :))
This is the very traditional way to make tofu, you can actually taste the different from its smell and texture if you compare it with those you get at supermarket. It worths every single cents imo!
It’s not. Even though it looks creamy like a custard you would think it tastes sweet and delicious, but it doesn’t. It’s tasteless. That is why they add all sorts of things to it . Some people think it is nutritious but the truth is that it’s not that great . It rises your blood pressure a lot and is not good for senior citizens or people with high blood pressure issues . Sorry Japan , your food is delicious but not tofu.
@@adde-j6q yeah,it's just soy beans BTW
It's kinda bland on it's own but asian have many ways of cooking it to make it delicious.
Ok is this correct..
1. Blend (boiled?) (peeled?) (cooked?) soya bean with a bit of water (or soya bean water?) 0:10
2. strain through a muslin cloth 4:30
3. discard the bean solids (can you do anything with these?) 6:54
4. cook the strained "creamy run-off" to 90c, skim off the scum and discard 7:30
5. pour into cold pot, check PH? (what PH do you want? and what to do if it is wrong?) 8:30
6. put pot in a cold? or hot? water bath 8:37
7. measure 40g of some clear liquid? Glucose syrup? Soya bean water? 8:40
8. stir in bath until temp is ??? 8:50
9. add clear liquid ??? 9:00
10. put lid on and into hot bain marie 9:30 how long?
11. wake up the neighbours 9:38
12. skim off again 10:10
13. serve warm with salt or soy sauce rice etc
What is red sauce?11:57
What is brown sauce? 12:12
Alternative from point 4. above 14:10
5. pour 4kg of hot 90c creamy run off into pot and put into ice cold bain marie 14:30
6. stir
7. pour lemon/lime? syrup into glass with ice 15:22
8. pour cold tofu in to glass
9. drink
Please someone help answer these questions.
Thanks
i think 7 is nigari
just go search tofu hua (a (豆腐花） ruclips.net/video/Y1h8Y4ls2h4/видео.html ， from the look of it , just consider soft tofu
The jar at 12:12 says miso so it must be miso paste.
#3 answer: Koreans make stew using bean solid leftovers, Kimchi, and pork. It's called Bizi Stew
To make to tofu congeal, you need some sort of acidic coagulant. He's using the pH tester to make sure the acid content is high enough, I'm guessing. People usually use lemon juice or calcium carbonate. The acidic coagulant goes in at the stage where you have soy milk, basically after the first cooking to 90°C. So it's the clear liquid he adds in. It might even be calcium carbonate pre mixed with water.
The drink they make is ume-shu, an ume alcohol you can make just by storing it in a jar with some sugar. It's delicious, kind of sour and bitter. And strong. Then they poured the fresh soy milk over that.
I, too, am wondering what the red paste sauce is! Looks so tasty. My best guess is that it has cracked green pepper and ground chili in it, but I can't figure out what would be the orange-red ingredient. It must be something with lots of flavor! The brown dollop was miso paste. The ingredients in the party bowl look like okara (tofu curds left from the bag cooked with veggies and soy sauce), pickled onions, veggies, a fried tofu ball, and black fungus jelly (possibly??). Altogether I want to eat that silky tofu slice in one continuous bite 😍
Summing up this video's comments: this tofu dessert can be seen all around East Asia and South East Asia. It's simple, delicious, and heathy.
Yes.Also that machine are used for different things too.Some ppl use it to grind beans for starch and make sweets.Some even use this to make boba like delicacy called taho
@Natasha K. yeah its basically everywhere in Asia ^^
Yep, and the names all sound similar, something around to/ta - ho/fo/fu
Ohh Nono. Not every place has tofu desert. But we have another thing called Soya Bean. It’s different from tofu though their texture and looks are almost the same
My mom: what are you seeing?
Me: hehe japanese milking a bag hehe
in Vietnam we also have this dish as a dessert soup, it's called 'tàu hủ' or 'tào phớ' (soybean pudding), served with palm sugar syrup and coconut milk, very delicious, it must be a must try dish when come to Vietnam
Meo Meo tào phớ đây
I tried it when I visited Saigon. Best of the best. Finally I know the dessert name is tao pho. Thanks Meo Meo
Ohh cool! Philippines also has a similar version and also name : taho
Don't forget put ginger in syrup 😋 perfect
No one cares. This is a Japanese video.
when i was little used to watch grandma make tofu like this just without thermometer scales etc and more steps to shape it ，she also makes transitional China northeastern soybean paste every year but sadly the recipe just did not get passed down，dad‘s generations were just busy with make money and i was just to young to remember.
Something close is out there on the internet. Keep trying recipes you will find it one day.
Or just search her stuff
What are the chances that she didn't write it down at least one time
yoni verachtert haha my nanny was illiterate lol old days
Maangchi has a recipe and youtube - may not be the same, may jog your memory www.maangchi.com/recipe/doenjang
9:38
笛を吹いて知らせてるのとても素敵！
Lucky Gaming 🎺→☺️
@Lucky Gaming 何故こういうのがこんな素敵な動画のコメ欄にいるんだ笑
Lucky Gaming you looks funny keep it up 👍
trans"It's so nice to let people know by blowing the flute. maybe
@Lucky Gaming fuck you
6:56 I thought the things in a cloth would be a tofu before he put the pot on the stove..
Soft tofu, firm tofu, silk tofu~ so many tofus~
The one inside the cloth is the pulp of the soybeans, while the liquid is Soy Milk used to make different kinds of tofu 😊
@@vborahae1144 u can probably make use of the pulp tho right? I don't remember what u can do with them tho
@@dcardigan13 you can do pancakes or biscuits or anything else like that
The residual are fairly uneatable but can be used as a nitrogen rich fertilizer.
This is Japanese lab food! Temperature and pH are checked! The premises and utensils are beautiful.
No commentary for such a detailed video.
I didn't expect to see the serving for consumption so soon.
Good shooting!
Step one:
Make Tofu
Step two:
Get an AE86
Step three:
Go on a mountain pass
Step four:
*Eurobeat intensifies*
In Vietnam, we have the same Tofu. But we eat with ginger sweet sauce and popping boba. Delicious too :-P
めちゃくちゃ美味そう(*´﹃`*)ｼﾞｭﾙﾘ
preparing the order to run up Mt. Akina at midnight. ::muffled 'running in the 90's' plays in the distance::
So this is the secret behind Saitama's serious punch.
This is the Japan I love!
Well made silken style tofu must taste amazing. I can tell difference between commercial types sold in my area and prefer a Japanese one best. If I make it to japan, I’m going on a quest to find the best one
Mamank salah vidio awokawokawok
This freshly made tofu is the best. I wish there is English sub to explain while he's working and the name of those finish products especially the soy milk drink mixed with something that look like sweet pickle fruit.
これ道後公園の脇にある店やん
Central region in Thailand "taho" but north region Thailand "tofo"
in indonesia it is "tahu"
Vietnamese people call it is " dau hu " and " sua dau nanh ", we are eating it with sugar water. You can come here and eat many many good food. Welcome to Vietnam🇻🇳
I thought he was playing titanic with flute
but then you realised hes an expert in driving on a mountain pass and owned a AE 86.
Deja vu!
xD
Watched it un 2x speed and it was excellent
tao fu fa or beancurd dessert is whats called here at my place ... we put black sugar or sometimes crush peanuts and savor it.
we also sometimes have it for breakfast along with yau char kwai
Un poco de todo hay alguien aqui😁😁
yo vine a mejorar mi version de tofu
Yo vine por un poco de todo
Como lo supo
Wooooow saben hacer tofu??
Hard-working man, I respect that.
Chef John would bow at the sight of those freakishly small spoons.
Just fried it and it called "Tahu Goreng"
Secret ingredient is blowing Wiesel while standing outside the shop..
Whistle*
Who is Wiesel?
kembang tahu pakai airjahe makan nya,
wenak tenan 😋😋😋
Fresh tofu like this, is actually soooooooo delicious. And usually I am pretty indifferent to tofu.
I love your hair.
Hoops dis s indian grinder. Nice to see in japan..
Looks yummy n creamy, love to learn this technique
My grandmother had this stone grinder.she used to grind ,break and powder the grains and pulses. It is our traditional grinder in tamil nadu (INDIA)
You can buy this stuff at Asian supermarkets. They often come in 1 liter containers, still warm, and with a light, ginger-based syrup that you can mix in.
can u make a tempe ?
*JK....
We had a coarser version we used for rice in order to make Filipino Tamales.
日本でもこういう風に作ってる豆腐屋さんあるんや〜！
In the Philippines we called it "taho", with some syrup and mini boba(sago in Tagalog) kids will run just to buy taho here in the Philippines.
Ajane Nacario tofu chinese not food philippine
whoa, we have similar pronunciation, in indonesia tofu called "tahu" and boba called "sagu"
@@meidiansyahsaputra9484 Goosebumps
Sooooo This looks nothing like the cubes that I get in my soups
JAZZ n MOTION many different kinds of tofu, just like cheese
Silken tofu.
These are actually beadcurd/pudding. Not exactly toufu.
We eat it with syrup in singapore.
Malaysian : "damn, i remember that episode."
awokawok
macam tak betul budak ni
in the philippines we call it "Taho"
japan ... very clean... .... good......
in Indonesia ITS called tawa, it's like tradisional food. perfect eaten with ginger syrup while rainy day
TAHOOOOOOO
TAHO KAYO JAN!
sago at syrup na lang kulang eh😂
here in philippines we call that TAHO . and they make a lot of flavors
Yess and fermented tofu is Tokwa 😁
In Malaysia we called this Taufu Fa
Just put ginger add little bit of brown sugar and water so it’s gonna be tauwa 😂
I want this grinder in my kitchen.
すげえ、美味そう!
This look expensive with the way they serve and make the tofu 😍😍😍
In Taiwan we call it “ To hua "which mean bean flower in Chinese
@growlingbehemoth u sound like a soygæ
Taho in the Philippines, but we eat them with tapioca pearl and caramelized sugar. A male vendor goes around shouting "taho!!!". It can be a substitute for breakfast. So yummy!!! 😊😊😊
Indonesia TAHU
Ini mah namanya kembang tahu klo di indonesia
Oh, it's wonderful !!!
Please describe the dishes and ingredients that make up each one.
Congratulations, from Brazil !!!
Hi
We call this taho in the philippines . Its breakfast!! Yummy
usually we eat taho after breakfast,man I miss eating taho very much ;-;
So uh.... What's the horn for?
I don't know but my guess is that it's to tell customers the tofu is ready, like an ice cream or pastry cart. They do this where I live.
His horns sound like the sound of a tofu vendor's stall in old Japan. To Japanese people, that sound sounds like "Tooo Fuuu!"
Tofu Sumedang (Tahu Sumedang)
Anjir org indo
Maru tofu
Ditahuan ditahuan sarebu 3
@@jobanhalaudin tahu gejrot
Ketofuan (ketahuan)
What a great video
Put warm ginger-palm sugar sauce, and we call it "kembang tahu" in Indonesia
ça a l'air chiant à faire! J'espère qu'ils peuvent plus rapide! Sinon, c'est sûr, il doit être super bon!!
Parfois, plus c'est difficile, mieux c'est et plus savoureux.
I love soy milk so much its was smoother and thicc than regular milk..
I love it too. Put it in my coffee every morning :-).
Fascinating!
I always had this misconception that tofu was made from milk 🤣
I mean you’re not wrong half way, it’s made from soy milk
My grandmother still recommend using that hand grinder than the mixer
I think it's "kembang tahu' in Indonesia
Bean curd = tofu(豆腐) = dòufu(豆腐) = 두부(dubu, 豆腐) = tahu, tauhu
All east asia's bean curd can be said as a same kind of food
Tofu chinese not food indo
Something like that ._.
Intinya itu kembang tahu . Tahu tofu berbeda anj
Indonesia banyak olahan tahu , salah satunya kembang tahu , dan video diatas itu adalah kembang tahu . Tapi orang jepang namainnya tofu anj
Yeah I remember the pain of my fingers making tofu for the first time with my parents.(I was dying)scene 4:00
Such patience, time and precision to produce a small amount of product. Sparkling clean utensils. There is nothing quite like Japanese mentality. Very special.
Please what is the name of that grinder? I really like it.
It's a Millstone.
Title in the once universe:
How God made Dahyun
まだこのラッパ吹く豆腐屋さん居たんだねー
In indonesia we called kembang tahu ,we usually eaten with ginger water
Udh jadi jajan langka sekarang 😁
Ginger sugar water right ??
In viet nam we eat like that too :))
@@hoangthienhuongphan9832 yeah. What its call?
Is that like curd??
In indonesia,my grandfather if I Knew,the tool was exactly the some even bigger,but now I don't use it anymore
can someone tell me why he using flute(?) when the tofu is done?
Sambil nunggu tahu mateng, daripada gabut maen seruling aje
Tradionally they sold tofu while riding on a bicycle around the neighborhood,the sound of the flute is to signal people that 'the person selling tofu is here'
Wan Ting Low i see, thank you for your explanation 😊
@@destyaayu253 sama2
What do they do with the remaining soy pulp? I would like to know
I believe it's called Okara
@@danielleacas2263 oh thankyou!
You can add it to flour to make cake and biscuits i believe
Imma make a caramel and pour it into this soft tofu.. sounds the same as "taho"
Sounds like tau fu fa in Malaysia
Taho is also from Soy beans
Isnt that soy milk not tofu since it isnt solidified?
Not a tofu expert, but tofu doesnt need to be completely solid to be called tofu I dont think. Soy milk is 100% liquid, and that tofu looks more solid than liquid.
If u notice he add some liquid to it while stirring it
It's actually a coagulants which makes it became this type of texture.
Taste a lil bit sour with yellow beans aroma if u eat it plain. I usually pair it with brown sugar syrup and some brown sugar powder.
Taste the best when it's still hot.
There are mechanical stone wet grinders available all around the world , Japanese make every easy thing a hard one !
Omg!I wanna go Japan soooo bad just to eat all the delicious food🤤
침 넘어간다...
정보가 없어서 구글지도에서 찾아봤어요ㅎ
Ehime, Matsuyama, Iwasakimachi, 2-chōme−12−１ パークハイツ野本 1F
www.mameraku.co
I love tofu
sorena
Love u to
me too
@@rndy8515 are u tofu