A report on Sushi and Tofu

A block of raw silken tofu from Japan
President Barack Obama and Prime Minister Shinzo Abe at Sukiyabashi Jiro
Shichijyu-ichi ban Shokunin Utaawase [七十一番職人歌合] 37, Tofu seller (1500).
Sushi by Hiroshige
Sun-dubu (extra soft tofu)
Sushi platter in takeway
Soft tofu
Chirashizushi with raw ingredients
Firm tofu
Three pieces of inarizushi
Dòugān (extra firm tofu)
Funa-zushi (narezushi made from nigorobuna)
Pickled tofu
Thawed and sliced frozen tofu
Several types of nigirizushi, rice hand-pressed with various seafood, including tuna, eel, and sea urchin roe gunkanmaki
Koya-dofu after soaking in water
Japanese cutlassfish oshizushi at a restaurant in Minamata City, Kumamoto Prefecture
Tofu skin
Oshi-zushi (Pressed sushi)
Chinese soft tofu dish, pidan doufu
Norway roll (ノルウェー巻き). A Norwegian businessman introduced the use of salmon as a sushi ingredient to Japan in the 1980s.
Prepared dried tofu threads ({{lang|zh|干絲}}, gānsī
Uramakizushi rolls
Chòudòufu is a very pungent type of tofu
Rainbow roll, uramaki with multiple fillings including shrimp tempura, salmon, avocado, mango, with rice mixed with tobiko
Sichuan-style (málà chòudòufu) numbing spicy stinky tofu
Sushi chef preparing nigirizushi, Kyoto, Japan
Tofu and potatoes grilled at a street stall in Yuanyang, Yunnan province, China
Sheets of nori
Douhua ({{lang|zh|豆花}}), is a soft tofu dish. The fresh tofu is served warm and dressed with sweet syrup.
Sushi made of meats other than fish (whether raw or cooked) is a variation often seen in Japan.
A dish prepared from Sichuan style tofu
Yaki anago-ippon-nigiri (焼きアナゴ一本握り) – a roasted and sweet-sauced whole conger eel
Japanese-style silken tofu with soy sauce and a decorative carrot slice
Ebifurai-maki (エビフライ巻き) – fried-shrimp roll
Atsuage, thick fried tofu
Sushi in shops are usually sold in plastic trays.
Goma tofu, made from sesame seeds and kudzu starch
Sushi served on a wooden platter at a sushi restaurant in Kanagawa Prefecture, Japan
Yudofu, or tofu in hot water
Sushi in restaurant in Vienna, Austria
Inarizushi, tofu skin with various fillings
Meat sushi
Tofu in miso soup
{{transl|ja|Makizushi}} topped with {{transl|ja|tobiko}}
Ganmodoki ({{lang|ja|がんもどき}})
{{transl|ja|Makizushi}} in preparation
Local specialty komo-dofu on sale in a market in Takayama
Pan-fried tofu served with seasoned soy sauce for dipping
Dubu-kimchi (blanched tofu served with stir-fried kimchi)
Boiled sun-dubu (extra soft tofu) served in ttukbaegi
Sundubu-jjigae (spicy soft tofu stew)
Dallae-doenjang-guk (soybean paste soup with wild chives and tofu)
{{nihongo3|fatty tuna belly|鮪とろ握り|Toro nigiri}}
Chilled tofu served with soy sauce seasonings
{{nihongo|Salmon roll|巻き鮭}}
Crumbled tofu and mashed broccoli salad
{{nihongo3|persimmon leaf|柿の葉寿司|Kakinoha}} sushi
Tahu putih (firm white tofu)
{{nihongo||茶巾寿司|Chakin-zushi}}, wrapped in thin omelette
Tahu goreng (fried tofu) has its brown skin
{{nihongo|Sushi plate|盛り合わせ}}
Tahu sumedang with bird's eye chili
{{nihongo||イクラ軍艦巻き|Ikura gunkan-maki}}
Tahu gejrot with thin light spicy sauce
{{nihongo3|bamboo leaf|笹寿司|Sasa}} sushi
Yellow tofu (tofu colored with turmeric) on top of laksa
{{nihongo3|teriyaki-roasted freshwater eel|鰻寿司|Unagi}} sushi
Tahu bacem, tofu simmered in palm sugar and spices
{{transl|ja|Nigirizushi}} for sale at a supermarket in Tokyo
Kembang tahu, served in sweet ginger syrup
{{nihongo|Assorted sushi|盛り合わせ}}
Perkedel tahu goreng (Dutch-Indonesian food based on tofu and Dutch cooking technique) Frikadeller
{{nihongo|Assorted Western sushi|盛り合わせ}}
Tahu isi, Indonesian fried tofu filled with vegetable, shrimp, or chicken served with bird eye chili and sweet shrimp paste
Western California roll and tuna roll {{transl|ja|uramaki}} ({{lang|ja|カリフォルニア巻き}})
Tahu telor or Tahu tek, omelette tofu served with vegetable, krupuk, peanut sauce, shrimp paste, sweet soy sauce, and sambal
{{nihongo|Western spicy tuna hand roll|スパイシーツナロール}}
Kupat tahu, tofu served with rice cake, noodle and sweet soy sauce
{{nihongo|Western spicy shrimp roll|スパイシー海老ロール}}
Tahu campur, tofu soup with beef and tendon served in broth, soy sauce, shrimp paste, vegetable, krupuk and sambal
{{transl|ja|Gari}} (ginger)
Tahu bakso or batagor, literally bakso (meatball), tahu (tofu), goreng (fried). Fried tofu filled with fish, tapioca starch, or meat.
Tahu tuna. fried tofu filled with grounded tuna. a delicacy from pacitan, East java.
thumb|right|{{transl|ja|Tamago}} sushi
Tahu gimbal. a tofu-dish with peanut sauce and gimbal (shrimp fritter) from Semarang.
Tahu petis. fried tofu filled with petis (black colored shrimp paste sauce). Originated from Semarang, Central Java.
Tahu aci. fried tofu stuffed with tapioca starch. Originated from Tegal, Central Java.
A cup of taho.
Bún đậu mắm tôm

Foxes, messengers of Inari, are believed to have a fondness for fried tofu, and an inarizushi roll has pointed corners that resemble fox ears.

- Sushi

The thinner variety, called aburaage (油揚げ), develops a tofu pouch often used for inarizushi.

- Tofu

2 related topics with Alpha


Tokugawa Ieyasu, first shōgun of the Tokugawa shogunate

Edo period

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Period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional daimyo.

Period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional daimyo.

Tokugawa Ieyasu, first shōgun of the Tokugawa shogunate
Bird's-eye view of Nagasaki bay, with the island Dejima at mid-left (1820)
The San Juan Bautista is represented in Claude Deruet's painting of Hasekura Tsunenaga in Rome in 1617, as a galleon with Hasekura's flag (red manji on orange background) on the top mast.
Itinerary and dates of the travels of Hasekura Tsunenaga
The house of the merchant (Fukagawa Edo Museum )
Social classes during the Edo period (Tokugawa shogunate).
Scaled pocket plan of Edo
A set of three ukiyo-e prints depicting Osaka's bustling shipping industry. by Gansuitei Yoshitoyo. 1854–1859.
Tokugawa coinage: Ōban, Koban, Ichibuban (1601-1695).
Nihonbashi Fish Market Prosperity (Edo period) by Utagawa Kuniyasu
Terakoya, private educational school
Wadokei, Japanese-made clockwatch, 18th century
Kaitai Shinsho, Japan's first treatise on Western anatomy, published in 1774
Karakuri puppet Moji-kaki doll made by Tanaka Hisashige. Using mechanical power, a puppet dips a brush into ink and writes a character on paper. 19th century
Red and White Plum Blossoms by Ogata Kōrin, 1712-1716
Mounting for wakizashi decorated with lacquer of maki-e technique. 18th century
The Great Wave off Kanagawa, full-colour ukiyo-e woodblock print, Hokusai, c. 1829–1832
Outer kimono for a young woman (uchikake), 1840–1870, Khalili Collection of Kimono
Dai-Roku Daiba (第六台場) or "No. 6 Battery", one of the original Edo-era battery islands
One of the cannons of Odaiba, now at the Yasukuni Shrine. 80-pound bronze, bore: 250mm, length: 3830mm
Matthew Calbraith Perry
Landing of Commodore Perry, Officers and Men of the Squadron To meet the Imperial Commissioners at Kurihama Yokosuka March 8th, 1854
Tokugawa Yoshinobu in later life
Kanrin Maru, Japan's first screw-driven steam warship, 1855
Samurai in western clothing of the Tokugawa Shogunate Army (1866).
Reading stand with Mt. Yoshino, decorated with lacquer of maki-e technique. 18th century
Ukiyo-e based on kabuki actors became popular. Ichikawa Danjūrō V in the popular kabuki play Shibaraku, by Utagawa Kunimasa, 1796
Ukiyo-e depicting Sushi, by Hiroshige
A boarding place for a ferry on the Miya River, which is crowded with people visiting Ise Grand Shrine. by Hiroshige
{{lang|ja-Latn|Inro}} and {{lang|ja-Latn|Netsuke}}, 18th century
Ladies fashion in 1700s by Utagawa Toyokuni
Bird's-eye view of Nagasaki bay, with the island Dejima at mid-left (1833)

Particularly popular among ordinary people were stalls serving fast food such as soba, sushi, tempura, and unagi, tofu restaurants, teahouses and izakaya (Japanese-style pubs).

A bowl of soy sauce

Soy sauce

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Liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

Liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

A bowl of soy sauce
Shoyu ramen
Soy sauce is made from soybeans
Soy and wheat with Aspergillus sojae cultures to brew soy sauce
A bottle of commercially made light soy sauce
Toyomansi, a typical Filipino dipping sauce composed of soy sauce and calamansi spiced with siling labuyo
Left, ABC brand Kecap manis sweet Indonesian soy sauce is nearly as thick as molasses; right, Kecap asin
Japanese supermarket soy sauce corner
Traditional Korean soy sauce
Soft serve usually topped with Thai sweet soy sauce served at Yaowarat, Bangkok, Thailand

It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping.

Soy sauce does not contain the level of isoflavones associated with other soy products such as tofu or edamame.