Tofu variations

It's very difficult to find a good Tofu outside of Japan.  It says it requires good quality of water to make a good tofu.  This is one of the reason Kyoto is famous for it's tofu.  Kyoto has many natural underground water resources.  Tofu doesn't last so long, it has to be very fresh and you have to eat them with a day or two, this is the reason that the product cannot export.  

There is one Japanese tofu maker in HK which has a shop in citysuper.  Their tofu taste ok for me nothing so great about it, yet I appreciate they're here.

Tofu exist in Chinese cooking as well, but they don't eat them fresh so called "Hiya yakko" as Japanese way.  I love Tofu and it taste better as fresh or as "Yudofu" warm tofu in Kelp broth. 

私は豆腐が好きだが、海外では美味しい豆腐はあきらめなければならない。シティースーパーには日本の豆腐屋の様なショップがあり、大変重宝している。しかし味は大した事はない。日本人的には蒸し暑いときには「冷や奴」が食べたくなる。

本当はみょうが、青じそ、新生姜などのオーソドックスな薬味が一番美味しいと思うが、バリエーションも楽しい。写真１は円形の型でくりぬいて、塩揉みキュウリを周りにくっつけてケーキ風に。２はザーサイとあさつきとピンクペッパーをごま油でマリネしたトッピング。３はトビコを早く食べなければならなかったので多めにのせた。