History of Natto and Its Relatives (1405-2012 - SoyInfo Center

curds; it foams! (27) A horse drinking whey from a wooden
vat. Soymilk curds in a bamboo mat. (28) Ladling curds for
Awayuki. (29) Fresh tofu in a plastic tub. (30) A tofu maker
placing a weight on pressing lids as tofu is pressed in settling
boxes (forming boxes). Transferring tofu-fi lled settling box
to sink. Cutting a block of tofu into cakes under water.
Eggplant halves in a yin-yang dance. Preparatory techniques
used with tofu (slanting press, sliced tofu, squeezing,
scrambling, reshaping, crumbling). (32) Utensils for making
tofu at home. (33) Three designs for a homemade settling
container. (34) Preparing homemade tofu (a-l). (35)
Removing tofu from a farmhouse-style settling container
(forming box). (36) Chilled tofu. Iceberg chilled tofu. A hot,
moist, white towelette (o-shibori) is used to wipe the face
and hands before (or occasionally after) a meal. Tofu salads
in three Japanese pottery dishes. Japanese soups in three
types of containers. (37) Chrysanthemum tofu. (38) Tofu
poached egg. Tofu-stuffed green peppers. A wok. (39) Filling
a wok with oil. (40) testing oil temperature in a wok. (41)
Deep-frying tofu tempura–and (42) Serving it in a shallow
bamboo basket. (43) Making Kaki-agé. (44) Dengaku Hoshi
(from Tofu Hyaku Chin). (45) Skewered Tofu dengaku.
Preparing Tofu dengaku in old Japan (from Hokusai’s
sketchbooks). (46) A variety of skewers. (47) Chinese
fi repots. (48) A Simmering Tofu wooden serving container
heated by coals from within. (49) Miso oden. (50) Tofu
wrapped in rice straw. (51) Nanzenji wrapped tofu. (52)
Gisei-dofu. (53) Serving freshly deep-fried agé. (54) The
deep-frying area of a traditional tofu shop. (55) Deep-frying
tools. (56) Wooden bamboo tray with raised sides. Chinese
cleaver. (57) Nori-wrapped sushi with agé (making and
serving; six drawings). Eating noodles from old Japan (from
Hokusai’s sketchbook). (58) Preparing homemade noodles.
(59) The Oden man on a winter’s eve. A pottery bowl of
Oden. Kombu rolls. (60) Making konnyaku twists. (61)
Nishime in a multi-layered lacquerware box. (61) Pressing
tofu for thick agé in a tofu shop. (62) Deep-frying tofu for
thick agé. (63) A tofu maker with deep-fried thick agé
triangles on screen trays. (64) Stuffi ng thick agé. (65) Thick
agé stuffed with onions. (66) Pressing tofu for ganmo. (67)
Adding seeds and vegetables. (68) Deep-frying ganmo. (69)
A farmhouse open-hearth fi replace with nabe kettle. (70)
Preparing homemade ganmo. Ganmo balls in a draining tray.
Ganmo cheeseburger. (71) Cutting tofu to make agé slices
(kiji). (72) Deep frying agé. (73) Opening agé into pouches.
Agé treasure pouches. (74) Agé pouches sealed with
foodpicks. Inari shrine with Shinto torii. (75) Kampyo-tied
pouches. (76) Making rolled agé hors d’oeuvre. (77) Tofu
maker ladling gô into a cauldron. (78) Stirring down the gô.
Pressing soymilk from okara with a hand-turned screw press.
(79) Serving fresh soymilk in a tofu shop. Six Japanese
commercial soymilk products. Little girl at The Farm
(Summertown, Tennessee) seated on a small chair drinking a
cup of soymilk. Chinese breakfast soymilk soup with deep-
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 222
fried crullers (Siento-chiang with yu-chiao tsao pi). (80)
Takigawa-dofu. (81) Tofu maker pouring the soymilk for
kinugoshi tofu. (82) Adding solidifi er. (83) Trimming
kinugoshi from sides of box. (84) Modern lactone kinugoshi
(with GDL). (85) Modern kinugoshi factory. (86) Sasa-no-
Yuki’s Gisei-dofu container. (87) Kinugoshi with ankake
sauce. The entrance way to a traditional Japanese restaurant
featuring tofu. Traditional metal skewer for making grilled
tofu. (88) Traditional tofu maker grilling tofu over a charcoal
brazier (hibachi). Grilling tofu in a traditional open hearth.
(89) An early method of elaborate grilling. Pieces of tofu on
different types of skewers. Farmhouse sukiyaki with grilled
tofu. (90) Tying frozen tofu with rice straw. (91) Drying
farmhouse frozen tofu. (92) Pressing frozen tofu at home.
(93) Deep-fried frozen tofu with cheese. (94) Making deepfried
frozen tofu sandwiches (Hakata-agé). (95) Frozen tofu
wrapped in kombu. (96) Steaming table in a yuba shop. Ten
different types / shapes of yuba. (97) Lifting yuba away from
soymilk. (98) Yuba sashimi. (99) Yuba envelopes. (100)
Deep-fried yuba dengaku. (101) Folding yuba into bundles.
Trimming half-dried yuba from a skewer. (102-113) Tofu and
yuba in Taiwan, China, and Korea (see separate record).
Sesame tofu in pottery bowl. (114) Traditional farmhouse
tofu, tied into a package with rice straw rope. (115)
Shirakawa-go farmhouses with water-powered rice-dehusker
in foreground. (116) Making seawater tofu at Suwanose.
Mortar and pestle for pounding mochi. Making community
tofu: Western metal hand mill, hand-turned stone mill
apparatus, faces of upper and lower stones, colander and
cloth, two shapes of cooking pots, Japanese farmhouse
earthen cooking stove, cooking pot set on cut-off oil drum,
ladle, two wooden paddles, pressing rack, pressing okara,
lever press, pressing sack, wooden settling [forming]
container with cloths. (117) Making nigari with salt in
bamboo colander, a traditional “salt boat” for refi ning salt of
nigari. (119) Country farmhouse tofu (5 illust.). (121)
Morning shopping at a tofu shop. (122) Diagram of a tofushop
fl oor plan. (123) Modern pressure with hydraulic press.
(124) Modern centrifuge with 3 soymilk barrels. Thirty-one
unnumbered illustrations showing every step in making and
selling tofu in a traditional Japanese shop (p. 299-306). (125)
Lady cutting tofu for Dengaku (from Tofu Hyaku Chin).
(126) Ladies busy making dengaku (from Tofu Hyaku Chin).
(127) Hearth at Nakamura-ro. (128) The garden at Okutan.
Six types of Japanese sea vegetables: Hijiki, aonori, wakame,
agar, nori, kombu. (129) Japanese vegetables (27
illustrations). Address: c/o Aoyagi, 278-28 Higashi Oizumi,
Nerima-ku, Tokyo 177, Japan. Phone: (03) 925-4974.
653. Shurtleff, William; Aoyagi, Akiko. 1975. The book
of tofu: Food for mankind (Recipes and food types with
Japanese names). Hayama-shi, Kanagawa-ken, Japan:
Autumn Press. 336 p. Illust. by Akiko Aoyagi. Index. Dec.
28 cm. Rev. ed. 1977 Autumn Press, Brookline, MA. [53 ref]