Posts Tagged ‘Koya-Tofu’
Leftovers.
The boiled vegetables cooked yesterday was really good.
My cooking for bento is always like stir-fry something in frying pan, but I believe boiling would be the healthier way to reduce oil and I have to try more…
I didn’t really love shiitake in my childhood, but now I like it and trying to take more.
Same as koya-tofu, it has [...]
This is actually the bento of Sept. 18.
The sanma is known for autumn season’s speciality. The summer almost gone and now it’s the time for sanma!
I cooked salted and cut sanma powdering some flour on the surface to avoid make its skin stick on the pan.
The things on the top pf rice are: chirimen, edamame (brown [...]
ISOBE-AGE! this is just what I dreamt of cooking by myself.
Yes, I tried it for the first time.
It is aonori dusted Chikuwa tempula. I just mixed the aonori into the batter (egg and flour into water) and then soak the cut chikuwa and deep fry them. Should I dust aonori directly to chikuwa before soak?
Anyways, I am always impressed by [...]
Pork BBQ with zucchini, enoki mushroom and shishito
Koya-Tofu : boiled in Dashi with Eringi mushroom.
Topping on the rice : Rakkyo, Shiso and Fuki-Miso
Today’s bento just in white and green color.
I’m trying to have Koya-Tofu more, its rich in nutrition with protein, calcium, Isoflavones, iron, fiber and low in calories! Even a few pieces for 1 day would be good for your [...]
Koya-tofu and Pumpkin again.
It tastes better over night, but you have to boil it in the morning and evening. Now foods go spoiled very easily.
I sauted Okura, Egplant, Piment and Pork ham. Seasoning by Soy Sauce and Miso.
It is really good.
I didn’t forget the huge umeboshi today!
It can’t be seen in the photo, but I cooked Piment and it is under the Pumpkin.
Together with Pumpkin, I boiled Koya-Tofu (freeze dried Tofu) and Okura in the Dashi soup stock with sugar and soy sauce.
Sausage is cut and stir-fried with piment.
I did not really like Koya-Tofu in [...]
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