Food & Drink | THE RECIPE BOX Feb 19, 2022
by Kiera Wright-Ruiz
This delicious chocolate mousse made of tofu is easy to make and will supply you with enough dessert to get you through the week.
Food & Drink | JAPANESE KITCHEN Jan 22, 2022
Recipe: Kōya dōfu and bok choy stir-fry
by Makiko Itoh
If this simple stir-fry is good enough for a monk then it’s good enough for your dinner table.
Food & Drink | THE RECIPE BOX Aug 21, 2021
Crisp and crunchy vegan tofu katsu
by Kiera Wright-Ruiz
This vegan version of tonkatsu (pork cutlet) swaps out pork for soft, custard-like tofu that gives the dish a light texture and endless flavor possibilities.
Food & Drink | JAPANESE KITCHEN Aug 14, 2021
Two recipes to jazz up the humble hiyayakko
by Makiko Itoh
A great, easy dish for a hot summer's day is hiyayakko — chilled tofu with various toppings. These two recipes depart from the usual, and make great drinking appetizers.
Food & Drink | JAPANESE KITCHEN Jul 10, 2021
How to make curry-style māpō dōfu over cauliflower rice
by Makiko Itoh
With Japanese curry, it's the mouthfeel of the rice that’s key, so you can easily swap it for cauliflower rice for a low-carb take on the staple dish.
Food & Drink | THE RECIPE BOX Apr 17, 2021
How to make Japanese-Chinese fusion māpō dōfu
by Andy Van Heuit
Tempered with the inclusion of red miso, this Japanese-Chinese fusion māpō dōfu is a flavorful and beginner-friendly introduction to the intricacy of Sichuan spice.
Food & Drink | KONBINI WATCH Nov 28, 2020
Plant-based protein makes healthy snacking easy
by Patrick St. Michel
Wallet? Check. Keys? Check. Tofu bar from Seven-Eleven Japan? Check.
Commentary / World Nov 25, 2020
Beyond Meat takes on tough rival in China: tofu
by David Fickling
Beyond Meat Inc., the U.S. maker of plant-based burgers and sausages, announced a new product designed to crack China, the world’s biggest meat market: imitation ground pork.
Food & Drink | JAPANESE KITCHEN Jul 14, 2018
Edamame: Eat them fresh and green, with a beer or two
by Makiko Itoh
Edamame, or immature green soybeans, are the quintessential snack to have with an ice-cold beer, especially in summer. Their popularity has spread around the world in recent years, but the habit of eating fresh, salted green soybeans out of their pods has a history in ...
Food & Drink | JAPANESE KITCHEN Jul 15, 2017
Once a food for the upper classes, tofu is now enjoyed by the masses
by Makiko Itoh
It's not certain exactly when tofu was introduced to Japan. One theory holds that it was brought over from China by the great Buddhist priest and scholar Kukai, also known as Kobo Taishi (734-835) in the early ninth century during the early Heian Period ...
Food & Drink | OSAKA RESTAURANTS Mar 24, 2017
Gomachu: Imbuing tofu with the power of sesame
by J.J. O'Donoghue
At Gomachu, tofu is fun, and possibly even exciting. It may even be sexy — the jury is still out. I realize I'm pushing the boat on a foodstuff that, while globally praised for its nutritional value, has about as much visual appeal as a ...
Food & Drink | OSAKA RESTAURANTS Feb 24, 2017
Nuwara Kade: Sri Lankan cuisine that take spice seriously
by J.J. O'Donoghue
Hands up if you think spicy food in Japan could do with being (a whole lot) spicier? My hand is up — both of them, in fact, and I'm not alone. Ajith Prasanna Rodrigo, owner of Nuwara Kade, a Sri Lankan bar and restaurant located roughly ...