history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

28 cm. Rev. ed. 1977 Autumn Press, Brookline, MA. [53 ref]
• Summary: This pioneering work started the
“tofu revolution” in America. Contents: Preface.
Acknowledgements. Part I. Tofu: Food for mankind. 1.
Protein East and West. 2. Tofu as a food: Introduction, rich
in high quality protein (NPU, biological value, protein
score, amino acid content), high protein complementarity
(tofu contains an abundance of lysine, an essential amino
acid that is defi cient in many cereal grains; increase usable
protein by combining tofu with wheat, rice, corn, etc.), easy
to digest, an ideal diet food, low in saturated fats and free of
cholesterol, rich in vitamins and minerals, a health-giving
natural food, backbone of the meatless / vegetarian diet, free
of chemical toxins, low in cost, easily made at home, quick
& easy to use, versatile.
3. Getting started: Introduction, buying and storing tofu,
basic ingredients (whole-wheat fl our, miso {rice-, barley-,
and soybean miso, special Japanese miso, Chinese chiang},
oil, brown rice, salt, shoyu {natural shoyu, shoyu, Chinese
soy sauce, synthetic or chemical soy sauce}, sugar, vinegar,
monosodium glutamate {MSG}), Japanese kitchen tools
(each illustrated), preparatory techniques (salt rubbing,
rinsing and pressing leeks and onions, soaking burdock root,
reconstituting dried sea vegetables {dried hijiki, wakame,
agar}, wheat gluten and kampyo [kanpyo], parboiling,
cutting tofu and vegetables, using sesame seeds, toasting
nori, preparing a steamer), basic recipes (soup stocks and
broths {dashi}, basic shoyu dipping sauces {tsuke-jiru}, miso
toppings {sweet simmered miso / nerimiso, miso sauté /
abura miso, special miso toppings and dipping sauces, fi nger
lickin’ miso, and regular miso}, miso salad dressings, nut
and seed butter toppings, spreads and dressings, basic sauces,
rice, noodles and other basic preparations).
Our favorite tofu recipes (lists about 80 recipe names for
each of the different types of tofu, plus soymilk, yuba, whole
soybeans, gô, okara, and curds; very favorites that are also
quick and easy to prepare are preceded by an asterisk).
Part II. Cooking with tofu: Recipes from East and
West (500 recipes). 4. Soybeans: History of soybeans and
“soybean foods,” cooking with whole dry soybeans, roasted
soybeans (iri-mame), fresh green soybeans (edamame,
incl. a recipe for “Sweet emerald bean paste {Jinda}),”
kinako (roasted full-fat soy fl our, incl. Japanese health food
treats such as kinako amé, gokabo, kokusen, kankanbo,
and abekawa mochi), soybean sprouts (daizu no moyashi),
natto (“sticky fermented whole soybeans,” with “gossamer
threads”), tempeh (fermented soybean cakes), Hamanatto
and Daitokuji natto (raisin-like natto), modern western
soybean foods (natural soy fl our [full-fat], soy granules,
defatted soy fl our and grits, soy protein concentrates, soy
protein isolates, spun protein fi bers, textured vegetable
protein {TVP}, soy oil products). 5. Gô (a thick white puree
of well-soaked uncooked soybeans). 6. Okara or Unohana. 7.
Curds and whey. 8. Tofu (includes history, and preparatory
HISTORY OF SOY YOGURT & CULTURED SOYMILK 127
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techniques: Parboiling, draining, pressing {towel and
fridge method, slanting press method, sliced tofu method},
squeezing, scrambling, reshaping, crumbling, grinding,
homemade tofu (basic, from powdered soymilk, fermentation
method related to soymilk yogurt), tofu quick and easy {incl.
Chilled tofu–Hiya-yakko}, tofu dressings, spreads, dips and
hors d’oeuvre {incl. Creamy tofu dressings and dips, Tofu
mayonnaise dressing, Tofu tartare sauce, Tofu cream cheese,
Tofu sour cream, Tofu cottage cheese, Tofu guacamole}, tofu
in salads {Western style and Japanese style salads incl. Shiraae},
tofu with sandwiches and toast, tofu in soups {Western
style and Japanese style soups, incl. miso soup}, tofu in
sauces, tofu in breakfast egg dishes, tofu baked, tofu sautéed,
stir-fried or topped with sauces {incl. Mabo-dofu [Ma Po
doufu]}, deep-fried tofu, tofu with grains, tofu broiled
{incl. Tofu dengaku}, tofu simmered in one-pot cookery
and seasoned broths, tofu steamed, tofu desserts {incl. Tofu
whipped cream or yogurt, Banana tofu milkshake, Tofu
icing, Tofu ice cream, Tofu cheesecake, Tofu-peanut butter
cookies}).
9. Deep-fried tofu: Thick agé or nama-agé (incl. atsuagé
meaning “thick deep-fried tofu,” “three-cornered agé”
{sankaku-agé} in Kyoto, agé cubes {kaku-agé}, “fi ve-color
agé” {gomoku-agé}), ganmo or ganmodoki (incl. hiryozu /
hirosu, “Flying Dragon’s Heads”), agé or aburagé (incl. kiji,
“agé pouches,” “crisp agé”, kanso aburagé, “agé puffs,”
“fried soybean cakes,” “hollow agé cubes,” “Smoked tofu,”
p. 189-91, 197).
Note 1. This is the earliest English-language document
seen (May 2012) that contains the following terms related to
deep-fried tofu (p. 180-90): “Thick agé,” nama-agé, Hiryozu,
“Dragon,” “Flying Dragon’s Heads,” “treasure balls,”
“Ganmo treasure balls.” “fresh or raw deep-fried tofu,”
“three-cornered agé,” sankaku-agé, “agé cubes,” kaku-agé,
kiji. “agé pouches,” “crisp agé,” kanso aburagé, “agé puffs,”
“fried soybean cakes,” or “hollow agé cubes.”
10. Soymilk. 11. Kinugoshi (“Kinu means ‘silk’; kosu
means ‘to strain’; well named, kinugoshi tofu has a texture
so smooth that it seems to have been strained through silk.”
It is made from concentrated soymilk). 12. Grilled tofu
(incl. sukiyaki). 13. Frozen and dried-frozen tofu. 14. Yuba
(incl. many meat alternatives such as Yuba mock broiled
eels, Buddha’s chicken, Buddha’s ham, sausage). 15. Tofu
and yuba in China, Taiwan, and Korea (incl. Savory tofu
{wu-hsiang kan}; see p. 258 for illustrations of many meat
alternatives, incl. Buddha’s fi sh, chicken, drumsticks, and
duck, plus vegetarian liver and tripe, molded pig’s head, and
molded ham). One type of Korean soybean miso is called
kotsu jang [sic, kochu jang]. When tofu is served with miso
[Korean-style, Tenjang] as the dominant seasoning, and with
rice, “it becomes the popular Tenjang Chige Pekpem” (p.
262). 16. Special tofu.
Note 2. This is the earliest (and only) English-language
document seen (March 2009) that uses the word “Tenjang”