Elizabeth Pykkonen exactly what I thought. I can see myself doing maybe one or two reps correctly, and then dump half the beans in at a time after that.
John Smith my job gives me plenty of upper body workouts, but I’m definitely not content. I can understand your point of view, but look at the world we live in. Instant results. Fast food, fast cars, fast phones, fast computers, fast flights, fast fast fast. When looking at this man taking such great care of his products, and tools of his trade, and his shop, I’m envious. Because I cannot for the life of me, picture myself doing all the steps he’s gone through.
I admire how this soya beans are being grinded. Here in my country Philippines my ancestors (Abuelas) use to do that process too. They said that the flavors are being enhanced more if they'll do it like that. High respect for people who are still using that old school method. 💚💚 #SALUTE 🇵🇭🇯🇵
Interesting, I thought that only after adding a coagulant into the soy milk it becomes tofu. Then, depending on the type of coagulant you use it can become one of the many different types of tofu.
You can also use epsom salt. Nigiri and epsom salt typically yield sweater and silkier tofu while vinegar and lime juice yield more sour and firmer tofu. The texture may also varies base on the degree of disturbance when adding coagulant, whether or not pressure was applied to sweezed out excess water, and the thickness of the soymilk.
Don't think this can be classified as "street food". More work went into these dishes then most fine dinning restaurants which isn't a bad thing at all. It all looked amazing and very tasty..... Also it was in a restaurant indoors which makes it not street food lol
That's absolutely amazing. So much work put into it. Clean work station, care for producing a quality product. I've never had tofu, but that looks delicious.
Tracy Dimond u can do tohu but use eggs , eggs perform exactly the same with bean , but taste even better , i dont know hơw to say may be it’s steam cooked eggs :))
This is the very traditional way to make tofu, you can actually taste the different from its smell and texture if you compare it with those you get at supermarket. It worths every single cents imo!
It’s not. Even though it looks creamy like a custard you would think it tastes sweet and delicious, but it doesn’t. It’s tasteless. That is why they add all sorts of things to it . Some people think it is nutritious but the truth is that it’s not that great . It rises your blood pressure a lot and is not good for senior citizens or people with high blood pressure issues . Sorry Japan , your food is delicious but not tofu.
Few have the luxury of using tools like this, when most people are in the working class with 10 hour shifts and struggling to make ends meet. Both kinda of tools have their place in this world. One doesn't have to replace the other.
Satrio Rama nah, my great grandfather used to own a stone mill that was a meter in diameter and had to be pulled by a mule, as soon as he learnt to use a food processor he barley touched the mill again. Yes the mill does produce smoother grindings, but in the case of tofu a food processor proves no disadvantage compared to the mill.
Ok is this correct.. 1. Blend (boiled?) (peeled?) (cooked?) soya bean with a bit of water (or soya bean water?) 0:10 2. strain through a muslin cloth 4:30 3. discard the bean solids (can you do anything with these?) 6:54 4. cook the strained "creamy run-off" to 90c, skim off the scum and discard 7:30 5. pour into cold pot, check PH? (what PH do you want? and what to do if it is wrong?) 8:30 6. put pot in a cold? or hot? water bath 8:37 7. measure 40g of some clear liquid? Glucose syrup? Soya bean water? 8:40 8. stir in bath until temp is ??? 8:50 9. add clear liquid ??? 9:00 10. put lid on and into hot bain marie 9:30 how long? 11. wake up the neighbours 9:38 12. skim off again 10:10 13. serve warm with salt or soy sauce rice etc What is red sauce?11:57 What is brown sauce? 12:12 Alternative from point 4. above 14:10 5. pour 4kg of hot 90c creamy run off into pot and put into ice cold bain marie 14:30 6. stir 7. pour lemon/lime? syrup into glass with ice 15:22 8. pour cold tofu in to glass 9. drink Please someone help answer these questions. Thanks
To make to tofu congeal, you need some sort of acidic coagulant. He's using the pH tester to make sure the acid content is high enough, I'm guessing. People usually use lemon juice or calcium carbonate. The acidic coagulant goes in at the stage where you have soy milk, basically after the first cooking to 90°C. So it's the clear liquid he adds in. It might even be calcium carbonate pre mixed with water. The drink they make is ume-shu, an ume alcohol you can make just by storing it in a jar with some sugar. It's delicious, kind of sour and bitter. And strong. Then they poured the fresh soy milk over that. I, too, am wondering what the red paste sauce is! Looks so tasty. My best guess is that it has cracked green pepper and ground chili in it, but I can't figure out what would be the orange-red ingredient. It must be something with lots of flavor! The brown dollop was miso paste. The ingredients in the party bowl look like okara (tofu curds left from the bag cooked with veggies and soy sauce), pickled onions, veggies, a fried tofu ball, and black fungus jelly (possibly??). Altogether I want to eat that silky tofu slice in one continuous bite 😍
when i was little used to watch grandma make tofu like this just without thermometer scales etc and more steps to shape it ，she also makes transitional China northeastern soybean paste every year but sadly the recipe just did not get passed down，dad‘s generations were just busy with make money and i was just to young to remember.
in Vietnam we also have this dish as a dessert soup, it's called 'tàu hủ' or 'tào phớ' (soybean pudding), served with palm sugar syrup and coconut milk, very delicious, it must be a must try dish when come to Vietnam
This is Japanese lab food! Temperature and pH are checked! The premises and utensils are beautiful. No commentary for such a detailed video. I didn't expect to see the serving for consumption so soon. Good shooting!
Well made silken style tofu must taste amazing. I can tell difference between commercial types sold in my area and prefer a Japanese one best. If I make it to japan, I’m going on a quest to find the best one
tao fu fa or beancurd dessert is whats called here at my place ... we put black sugar or sometimes crush peanuts and savor it. we also sometimes have it for breakfast along with yau char kwai
Yes.Also that machine are used for different things too.Some ppl use it to grind beans for starch and make sweets.Some even use this to make boba like delicacy called taho
Ohh Nono. Not every place has tofu desert. But we have another thing called Soya Bean. It’s different from tofu though their texture and looks are almost the same
Such patience, time and precision to produce a small amount of product. Sparkling clean utensils. There is nothing quite like Japanese mentality. Very special.
Taho in the Philippines, but we eat them with tapioca pearl and caramelized sugar. A male vendor goes around shouting "taho!!!". It can be a substitute for breakfast. So yummy!!! 😊😊😊
Wow it takes forever, show your new technology japan you’re well known about.... everything in foods process they make easy things sooo complicated. The way they creates it... gentle touch, body movements with matching horn blowing and may be with morning traditional prayer for tofu. That’s make japan so unique.... Kamsahamida oops it’s masemase.....
This process makes the best quality of tofu pudding. Very creamy and not gelatin texture that a machine produces(like chinese machine processed) the quality of this masterpiece is unmatched.
Vietnamese people call it is " dau hu " and " sua dau nanh ", we are eating it with sugar water. You can come here and eat many many good food. Welcome to Vietnam🇻🇳
This freshly made tofu is the best. I wish there is English sub to explain while he's working and the name of those finish products especially the soy milk drink mixed with something that look like sweet pickle fruit.
In Indonesia we call it tahuwa, some region mix it with kacang koa (like bean mixed with special flour). Tahuwa is traditional drink from Indonesia, eat with ginger syrup (u can add cakue too while eating)
The taste ranged from soybean sweet to bland. But the texture is ... Overwhelming to say the least ... It could be like soft jelly to really soft, like stiffened cream. And fresh tofu is so much different than packed tofu for me at least ... You should give it a try
