{"id":4642,"date":"2020-10-10T00:29:08","date_gmt":"2020-10-10T00:29:08","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=4642"},"modified":"2020-10-10T01:20:46","modified_gmt":"2020-10-10T01:20:46","slug":"koyadofu","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2020\/10\/10\/koyadofu\/","title":{"rendered":"Koyadofu – \u9ad8\u91ce\u8c46\u8150"},"content":{"rendered":"\n

There is more than one ingredient in Japanese cuisine that is intriguing, konyaku, fu and koyadofu are some of them. So let\u2019s talk about koyadofu this time… <\/p>\n\n\n\n

Koyadofu \u9ad8\u91ce\u8c46\u8150 or freeze-dried tofu is a product that has been used in temple vegan cuisine and for traveling warriors for about 500 years. It is a way to preserve tofu for long times in a compact way, and very rich nutritionally. Indeed koyadofu is packed with proteins and fat. It\u2019s a kind of space food in a sense, or one of its ancestors. To be honest, at first koyadofu doesn\u2019t look like an attractive food: it is truly like a very thin sponge, and usually served soaked after simmering or in some kind of bouillon. For those that find tofu insipid, and I know many may think so, they should probably pass on Koyadofu because taste is even thiner and lighter. However, when well prepared it is a very nice ingredient to use and it adds an interesting texture to dishes. Most recipes of koyadofu will be found in buddhist and macrobiotic cookbooks. I find my inspiration from my two favorite of the kind: \u201cgood food from a Japanese temple\u201d and \u201c\u7384\u7c73\u3068\u91ce\u83dc\u306e\u30ef\u30f3\u30d7\u30ec\u30fc\u30c8\u3054\u306f\u3093\u201d. And the recipe I present today is inspired by both, it\u2019s a curry with seasonal vegetables koyadofu served with brown rice. It is really simple and delicious.<\/p>\n\n\n\n

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Koyadofu curry-rice<\/strong> (serves 2)<\/p>\n\n\n\n