Adam Sachs visits Kyoto, where tofu is a high art. He differentiates their approach to tofu from the chalky, cheesy blocks of mass-produced product that we are familiar with in the United States. He says:
Here, tofu is a delicate handmade food, produced every morning in small shops and large industrial kitchens throughout the country. Each region makes its own styles of tofu, but Kyoto is to tofu what Naples is to pizza, New York to bagels. The Kyoto variety—perfected over centuries by Buddhist monks, in imperial kitchens, and in neighborhood shops like this one—is the accepted standard; it is regarded as the best in Japan and thus the world.
We just thought this was a fascinating look at tofu the way it should be: Creamy and light, with a texture between "burrata and panna cotta." It was a little peek into the world of Kyoto's chefs and artisan tofu-makers, too. With the attached recipes, it's definitely worth a read.
• Read the full article: Kyoto's Tofu Obsession at Bon Appéti
(Images: Jeff Lipsky/Bon Appétit)