Abura-age / Atsuage / Ganmodoki :: Fried Tofu
Tofu's mild taste makes it very versatile. Abura-age is thinly sliced momendofu, fried in oil until it swells fully, and then again at a higher temperature. This keeps the tofu's original texture on the inside while the outer skin stays crisps. It is popularly used in miso soup and noodle soup or used to make inarizushi (sweetened and cooked aburaage filled with sushi rice). Atsuage is the name for deep-fried tofu block, while ganmodoki is a fried tofu dumpling made with vegetables and sesame seeds.
An :: Red Bean Paste
An is made from azuki beans and sugar, and is used in traditional Japanese confectionery. The two main types of an are tsubu an (made from a lightly mashed paste so the beans retain their shape) and koshi an (smooth, thoroughly blended an). Azuki is highly nutritious, containing linolenic acid, which helps to lower cholesterol, anti-ageing vitamin E, protein and calcium. It is full of fibre and in spite of its sweetness, an actually contains much less fat than confectionary made with cream.
Edamame :: Young Green Soy Beans
Edamame are special varieties of green soy beans harvested while they are still young, before they harden. Once picked, edamame are most commonly boiled and seasoned with salt, for a perfect accompaniment to beer in bars and Japanese restaurants. They can also be frozen after boiling. The beans are served still in their pods, which are picked up and squeezed directly into the mouth. Edamame are healthy, and serve as a good source of proteins, carbohydrates, calcium and other nutrients.
Kinako :: Parched Soy Bean Flour
Kinako is finely-ground flour made from soy beans, which is light brownish-yellow in colour and has a slightly nutty flavour. Kinako contains twice the protein of wheat flour and is very low in carbohydrates. It is abundant in fibre, iron, calcium, vitamins and minerals, and is therefore very effective in preventing many ailments such as high cholesterol. It is not eaten on its own, but is mainly used in confectionery, such as kinako mochi (sweet rice cakes covered in kinako).
Koyadofu :: Freeze-dried Tofu
Koyadofu takes its name from a Buddhist temple on the sacred Mount Koya in Wakayama prefecture, where it is said to have originated. The freezing process aided the preservation of tofu during the long, harsh winters. Tofu is quickly frozen at -15°C, enabling the preservation of all the nutritious value of the tofu. Koyadofu is also referred to as koridofu (frozen tofu) because of this freezing method. Once rehydrated, the tofu has a coarse, meaty texture and absorbs tastes more than standard tofu.
Natto :: Fermented Soy Beans
Natto is made from fermented soy beans and has a sticky consistency and a strong characteristic 'fermented' smell. An excellent source of protein, vitamin B2, iron and fibre, natto is often mixed with soy sauce and other ingredients and eaten with boiled rice as a traditional and nutritious breakfast food. Natto comes in whole-bean, small-bean and chopped-bean varieties, and contains an amino acid not found in other foods that helps prevent blood clots, which can cause strokes and coronaries.
Tofu :: Soy Bean Curd
Tofu is made from ground soy beans, which are heated, filtered and hardened into evenly-sized squares, with the addition of a gelling agent. Tofu comes in three basic types: kinugoshidofu (silk strained tofu), the original Japanese tofu, fine textured and eaten raw, momendofu (cotton strained tofu), which is rougher in texture; and yosedofu (crumbled tofu), which is not formed into blocks but is mashed in appearance. An extremely nutritious food containing vegetable protein, calcium, iron and vitamin E, tofu is delicious in miso soup, hot pots and stir-fries.
Yuba :: Soy Milk Skin
Common in both China and Japan, yuba is made using the protein-rich skin which forms when soy milk is boiled. This skin is cooled and is then either eaten fresh, or dried. The texture of yuba means that when layers of it are put together, it makes an ideal meat substitute in vegetarian cooking. Yuba is a mainstay of Zen Buddhist shojin ryori (traditional meat-free cuisine) and has had a reputation for centuries for being an extremely healthy and nutritious food.
