Here is another dish with Soy beans... I made a very traditional dish from Okara, soy pulp.
Yes, Soy beans are very common ingredients for Japanese and cannot cook anything without it.
As you know, our cooking sauce are made from Soy beans, such as Soy sauce and Miso pasete.
We make Tofu from Soy beans.... Tofu is only made from Soy milk, which was squeezed juice from Beans.
Have you had any question where has all the pulp after squeezing soy milk?
We eat soy pulp in this way, for example.
My friend, who makes homemade Tofu gave me some fresh okara.
Yes, Soy beans are very common ingredients for Japanese and cannot cook anything without it.
As you know, our cooking sauce are made from Soy beans, such as Soy sauce and Miso pasete.
We make Tofu from Soy beans.... Tofu is only made from Soy milk, which was squeezed juice from Beans.
Have you had any question where has all the pulp after squeezing soy milk?
We eat soy pulp in this way, for example.
My friend, who makes homemade Tofu gave me some fresh okara.
Carrots, mangetout, konnyaku (yum potato jelly) and dried siitake mushrooms are cooked in with soy sauce, mirin and stock from dried mushrooms and konbu seaweed. suitable for vege.
this will b served with lunch set menu today. if you have any allergy to any ingredients, please let me know.
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