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Japanese Vegetarian Dishes

Japan has a centuries-long tradition of the vegetarian diet, therefore even today, despite Western influences, many unusual vegetarian dishes can be found on the menues.

Tofu

Tofu

Soybean Curd
Tofu is made from ground soybeans. These are boiled, filtered and, with the help of a gellant, pressed into form. Tofu comes in three basic forms: Kinugoshidofu (silk tofu, soft), the "original tofu", which has a fine texture and is eaten raw. Momendofu ("Cotton" tofu, firm), which has a firmer texture. Yosedofu ("crumbled" tofu), which is not pressed into a form, but keeps its pulpy consistency. As food with a high nutritional value that contains vegetable protein, calcium, iron, and vitamin E, tofu is delicious in miso soup, stews and fried dishes.

Tofu Products

The mild taste of tofu makes it versatile usable. Abura-age is thinly sliced tofu, which is deep-fried twice so that the inside retains the original texture of the tofu, while the outside is crispy. Abura-age is used to produce Inarizushi (sweetened and boiled Abura-age filled with sushi rice). Atsuage are only once fried strips of tofu. Ganmodoki is fried tofu dumplings made with vegetables and sesame seeds. Kayadofu is freeze-dried tofu, which, if it is placed in water, gets a coarse, fleshy texture and has a richer taste than normal tofu.

Recipes


Agedashi Tofu

Agedashi Tofu

Fried tofu with Dashi stock
Kuerbis

Squash


Tofu

Tofu

Tofu Steak

Tofu Steak


Yakisoba

Yakisoba

Tempura

Tempura

Fried Vegetables