専用包丁で造る冷奴の極み #shorts

専用包丁で造る冷奴の極み #shorts

For summer vacation snacks, my grandmother would make rice balls for me every day — just plain, ordinary salt onigiri. To go with it: a firm, heavy block of momen tofu. Itadakimasu. Tofu in summer is just so good. And then there’s the salted rice ball — I mean, they go perfectly together. I’d heard a rumor about a knife made specifically for tofu, so I headed to Nishiki Market. Nice. Shape the tofu neatly using two spatulas. Add katsuobushi and a generous splash of soy sauce. Let it sit for a while, then strain. Mr. Myoga? Thin slices, of course. And Ms. Ginger — peel the skin and grate her nicely. As for Mr. Asatsuki… Today, I’m drinking it — with aonori. And all the veggies too. Itadakimasu. Even chilled tofu can become a feast when prepared with care. Instead of just pouring soy sauce over it, you use all these condiments thoughtfully like this. Mmm… I can’t stop eating it. Give chilled tofu a try! The scraps are mine!

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#けんた食堂 #うちめし道 #asmr #tofu #奴 #豆腐

豆腐専用包丁を手に入れた私は、遠く少年時代に口にしていた冷奴とおむすびのセットを思い出したのだった。

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