Sponsored Link

スポンサーサイト

Bookmark and Share
上記の広告は1ヶ月以上更新のないブログに表示されています。
新しい記事を書く事で広告が消せます。

Kyoto Cuisine (1) / Japanese Food & Cooking

Bookmark and Share
An elegant banquet for a nobleman, a tea master's meticulous repast, the bare sustenance of a Zen priest, morsels to whet the appetite of a carousing samurai, simple fare for the working man - Kyo-ryori, or Kyoto cuisine, is an intriguing blend of a thousand years of history with as many exotic ingredients, from fresh fern greens to pickled herring to yuba.

(Yuba, a Kyoto delicacy which is skimmed from steaming vats of soy milk and dried into interesting
shapes, adds protein and unusual texture to soups and sauces of shojin ryori, the vegetarian
cuisine served in many of the city's Zen temples.)

Yuba is perhaps the quintessential Kyoto ingredient. Skimmed from open vats of steaming soy milk, yuba is served fresh with a light sauce, or dried in strips or rolls to be used later in soups and a variety of inventive ways. Almost pure protein, yuba is an important ingredient in Zen vegetarian cooking (as is fu, its glutinous wheat counterpart). The flavor is subtle, and indescribable; the texture, delicate. Yuba is a backdrop against which other ingredients play - the blank space that defines the culinary lines, a master's touch to a cuisine that is truly an art.
The preparation of Yuba making





Kumiage Yuba, Yuba made at first

Hikiage Yuba, Yuba made after Kumiage Yuba









By J.S. on Sep 24, 2010
スポンサーサイト

tag : Yuba

コメントの投稿

Secre

Twitter
Category
Sponsored Link
Latest Articles
Sponsored Link
Sponsored Link
Monthly Archives
Blogroll
Link List
Ranking
Counter
Online Counter
現在の閲覧者数:
News Site Link
最新コメント
最新トラックバック
プロフィール

Author:jsato
FC2ブログへようこそ!

RSSリンクの表示
QRコード
QRコード
上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。