You are currently browsing the category archive for the ‘Soy’ category.

I think a lot of times, people seem to have this idea that natto is one of those strange exotic Asian foods that nobody in their right mind would eat.

Well, one, it isn’t that exotic. Natto is just fermented soybeans. And two, honestly, I’ve had more smelly things (like certain cheeses and tofu), so natto is just another ordinary side dish for rice. For more information, here’s a Wiki article.

I came to the conclusion after trying buying it for the first time the other day.

Natto is seriously healthy fast food (as ironic and contradictory as that sounds). Read the rest of this entry »

Advertisements

When I say an accident, I mean it.

I had a salad the other day, and I felt like making something other than the dressing I used in the Apple and Breaded Chicken Salad, so I thought I’d come up with the “brilliant” idea of making a miso-based dressing. Honestly, it wasn’t too bad…I guess. Separately, the dressing and the salad probably would have tasted better. So it might not be unsurprising that I had a lot of this murky dark dressing leftover.

As I was doing the dishes, I was trying to figure out what to do with all this leftover dressing. I didn’t have enough vegetables leftover for a salad, and I just couldn’t figure out what the taste and texture reminded me of.  And then it hit me! I had jajang myun for the first time a few weeks ago, and I figured by adjusting the flavor a little would give me the same type of taste (if not the color). I then added glops of peanut butter to thicken the mixture and poured it all on top of a bed of rice noodles before topping it with some cooked slices of pork shoulder butt, shallots, and nori.

Read the rest of this entry »

Midterms are terrribleeee! Some people say that college/university is the best time of your life, but exams really makes me have doubts about that -laugh-.

But I’m finally on Fall Break! That means I can cook!

So, this time, I thought I’d try tempura tofu. I’d been to a Japanese restaurant with some friends the other day, and I had some pretty good tempura yam, and I suddenly thought, “Wouldn’t tempura silken tofu be awesome? Crispy on the outside but soft (and maybe even custard-like) on the inside?” And besides, we can’t really deny it–almost anything deep-fried tastes good.

As a warning, this post is a bit long (some more text than usual), but it has a lot of tips with dealing with silken tofu when you’re trying to deep fry it.

Read the rest of this entry »

So it isn’t really sashimi in the real sense, but it’s raw silken tofu, and who doesn’t love that smooth silky texture with its refreshing soy taste?

This dish is excellent for summers, but I’m having it in the coolness of spring, and I still love it. It’s also very fast and the ingredients are easy to obtain and put together and is normally enough to serve as a meal in and of itself.

More silken goodness beneath the jump~!

Read the rest of this entry »

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 4 other followers

October 2017
M T W T F S S
« Aug    
 1
2345678
9101112131415
16171819202122
23242526272829
3031  

Categories

Twitter Updates