Add Yahoo as a preferred source to see more of our stories on Google. Curious what to order at a Japanese restaurant? A chef and restaurant owner explains the menu. (Photos: Katsuya; designed by Quinn ...

Agedashi tofu (揚げ出し豆腐) is a popular dish served at both Japanese-style pubs and at home, where tofu is coated with flour or potato starch and deep-fried, then dipped in soy sauce-based broth. It is a ...

When it's dried, tender tofu skin (doufu pi in Mandarin, yuba in Japanese) becomes earthy and chewy. It's sold in many shapes and is hardy enough to withstand braises, bold sauces, and stir-fries.

PREPARATION: Wrap the tofu in a clean kitchen towel or paper towel and place in a glass pie plate. Let drain about 1 hour. In medium saucepan, combine dashi, mirin and soy sauce; bring to a boil over ...

J. Kenji López-Alt has written a new cookbook with handy tips, fascinating asides and some 200 dishes all related to the wok. One recipe in “The Wok” is for a version of mapo tofu that is similar to ...

Tofu gets a bum rap. Some people dismiss it as health food for vegans and hippies. Others think that it’s just a jiggly white brick with no flavor. That may be because people think of tofu only as the ...

Clearspring, the Japanese, organic and plant-based pioneer, is rethinking tofu. In a first-of-its-kind collaboration with renowned plant-based chef, Daniel ...

TOKYO - A growing number of Japanese tofu makers are shutting down part or all of their business due to the rising cost of imported soybeans and demands for wholesale price cuts from supermarket ...

On bustling Western Avenue in the heart of Gardena, Sakura-Ya and Chikara Mochi sit about 250 feet away from each other, frequented by South Bay residents for decades for fluffy mochi and cakey manju.

Japanese restaurants are among my favorite dining experiences. I love sushi and sashimi, cocktails and yakitori. But those who are new to the cuisine may not have a firm grasp on where or how to get ...

This image shows a recipe for Japanese-Style Mapo Tofu from the cookbook "The Wok: Recipies and Techniques," by J. Kenji López-Alt. (J. Kenji López-Alt/W. W. Norton & Company via AP) J. Kenji ...