Deep-fried freeze-dried tofu sandwiched with soy pulp
Suzuki Kiyoshi
Suzuki Kiyoshi
RECIPES
Recipes by Suzuki Kiyoshi
Deep-fried tofu fritter and moray eel with seaweed sauce
Suzuki Kiyoshi
Kombu-cured Pacific cod
Suzuki Kiyoshi
Garland chrysanthemum greens rolled in fresh tofu skin, Okinawan peanut tofu, frozen Okinawan firm tofu with shiso pesto, five-ingredient soy pulp, miso-marinated fried tofu pouch, pork rib cartilage with white vinegar sauce, wood-ear mushroom quick-simmered and tossed with soy pulp, thick fried tofu topped with meat miso, chestnut tofu, and eel rolled in flat tofu skin
Suzuki Kiyoshi