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

to refer to Korean-style soybean jang (miso).
Part III–Japanese farmhouse tofu: Making tofu for more
and more people. 17. The quest. 18. Making community
tofu. 19. The traditional craftsman. 20. Making tofu in the
traditional way.
Appendices: A. Tofu restaurants in Japan; many are
vegetarian: In Tokyo: Sasa-no-yuki / Sasanoyuki, Goemon,
Hisago, Sanko-in, Shinoda-zushi, Dengaku (south of Tokyo
in Kamakura). In Kyoto: Nakamura-ro, Okutan, Takocho,
Izusen, Junsei, Nishiki, Hakuun-an, Rengetsu, Sagano,
Sorin-an. Tea ceremony cuisine (Kaiseki ryori), Zen temple
cookery or Buddhist vegetarian cookery (Shojin ryori), Tea
ceremony cookery from China (Fucha ryori), Wild gathered
cookery (Sansai ryori). A directory of these and others, with
addresses and phone numbers, is given (p. 312).
B. Tofu shops in the West (Directory of 43 shops in
the USA, 3 in Europe, and 3-7 in Latin America {Mexico
City, Rio de Janeiro and Sao Paolo, Brazil}). C. People and
institutions connected with tofu. D. Table of equivalents.
Bibliography. Glossary. Index. About the authors
(autobiographical sketches; a photo shows Shurtleff and
Aoyagi, and gives their address as New-Age Foods Study
Center, 278-28 Higashi Oizumi, Nerima-ku, Tokyo, Japan
177). Sending tofu in the four directions.
Pudding recipes include: Rice pudding with gô and
apple (p. 76, incl. 2 cups soymilk). Tofu chawan-mushi
(p. 147; Steamed egg-vegetable custard with tofu). Tofu
fruit whips (p. 148). Tofu rice pudding (p. 150, incl. 1 cup
soymilk). Tofu custard pudding (p. 152). Soymilk custard
pudding (p. 208). Brown rice pudding (p. 208, with 2 cups
soymilk). Soymilk chawan-mushi (p. 209). Chawan-mushi
with yuba (p. 249).
Dessert recipes include: Tofu whipped cream or yogurt
(p. 148; resembles a pudding or parfait). Tofu ice cream
(p. 149, with chilled tofu, honey, vanilla extract and salt).
Banana-tofu milkshake (p. 149). Tofu cream cheese dessert
balls (p. 149). Tofu icing (for cake, p. 149). Tofu cheesecake
(p. 150). Tofu-pineapple sherbet (p. 151). Also: Soymilk
yogurt (cultured, p. 205). Healthy banana milkshake (p. 206).
On p. 160 is a recipe for “Mock tuna salad with deep fried
tofu.”
Note 3. This is the earliest English-language document
seen (March 2007) that uses the term “Tofu ice cream” to
refer to soy ice cream or that contains a recipe for “Tofu ice
cream.”
Note 4. This is the earliest English-language document
seen (March 2000) that uses the term “Tofu Cheesecake” and
the fi rst to give a recipe for a tofu cheesecake.
Note 5. This is the earliest English-language document
seen (May 2000) that uses the term “Tofu Sour Cream” (p.
109) or that contains a recipe for “Tofu Sour Cream.”
Note 6. This is the earliest English-language document
seen (Dec. 2003) that uses the term “tofu milkshake” or that
gives a recipe for a shake made with tofu.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 128
© Copyright Soyinfo Center 2012
Note 7. This is the earliest English-language document
seen (Jan. 2012) that uses the term “sticky fermented” to
refer to natto.
Note 8. This is the 2nd earliest English-language
document seen (Nov. 2011) that uses the term “dried-frozen
tofu.”
Note 9. This is the earliest English-language document
seen (March 2004) that describes preparatory techniques for
tofu (p. 96-98).
Note 10. This is the earliest English-language document
seen (March 2004) that contains the term “smoked tofu.”
Note 11. This is also the earliest English-language
document seen (March 2004) that uses the term “kinugoshi
tofu” to refer to silken tofu.
Note 12. As of March 2007, the various Englishlanguage
editions of this book have sold more than 616,000
copies.
Note 13. This is the earliest English-language document
seen (June 2011) that uses the term “tofu lees” to refer to
okara (see p. 22, 77).
Note 14. This is the earliest English-language document
seen (Aug. 2011) that contains the term “Modern Western
soybean foods” (see p. 69), a term that Shurtleff would soon
(by 1983) replace by the more accurate “Modern soy protein
products.”
Note 15. This is the earliest published English-language
document seen (Jan. 2012) that contains the term “creamy
tofu dressings” (or “dressing”).
Note 16. This is the earliest English-language document
seen (Sept. 2012) that contains the term “Soymilk yogurt.”
Address: c/o Aoyagi, 278-28 Higashi Oizumi, Nerima-ku,
Tokyo 177, Japan. Phone: (03) 925-4974.
276. Shurtleff, William; Aoyagi, Akiko. 1975. The book
of tofu: Food for mankind (Illustrations–line drawings).
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]
• Summary: Continued: Illustrations (line drawings, both
numbered and unnumbered) show: A hearth in a traditional
Japanese farmhouse with tofu dengaku roasting around a bed
of coals in a sunken open-hearth fi replace. An old Japanese
plum tree blossoming in winter. Three pieces of skewered
tofu dengaku with a sansho leaf atop each in a special
serving box. A sprig of sansho with berries. Stylized top of
a soybean plant in a circle. Fig. (4) Tofu products available
in the West (tofu, dofu, kinugoshi, thick agé triangles, cubes,
and cake, agé and agé puffs, hollow agé cubes, soymilk, tofu
pudding, doufu-ru {white and red}, ganmo {patties, small
balls, and treasure balls}, grilled tofu, dried-frozen tofu,
instant powdered tofu, okara, dried yuba, soymilk curds,
pressed tofu, savory tofu). A wooden cutting board and
Japanese broad-bladed vegetable knife (nagiri-bôcho) with
vegetables and tofu on a woven bamboo tray.