Read the article: 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
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
Jimami tofu has a faint peanut aroma and a chewy texture, and can be enjoyed much like sesame tofu. For the frozen shima-dofu with shiso pesto…
¥700
Cook time 2 hr
