I had Soy beans party yesterday with my friends.
大豆まつりをしましたよ。
We made Natto(fermented soy beans) and TOFU by ourselves:)
納豆と豆腐をつくりましたよ。
Just made MOMEN TOFU/ できたて木綿豆腐
Fresh Natto/ できたて納豆
We prepared Natto from last Tuesday.
The process of making Natto:
1. soak dried soy beans into the water (1day)
2. steam 1. while time with presser pan
3. mix Natto bacteria (sorry! I don't know how to call it...) to steamed soy beans
4. put it in the containers
5. keep it warm(40-43℃) 1 day
6. keep it in the fridge 2-3 days
7. Finish!!
The process of making TOFU
1. soak dried soy beans into the water (1 day)
2. mush the soy beans with the water
3. boil the mushed soy beans water in the pot
forthy soy beans water!/ あわあわになります！
4. strain it with a cotton cloth
the milk is Soy milk!/ これが豆乳、袋の中身がおからですね。
よく絞って。
5. boil the soy milk with NIGARI (NaCL) for coagulating soy milk
6. waiting 15 min after coagulating
7. put the TOFU base in the container
ZARU-TOFU(basket TOFU)/ ざる豆腐
will be MOMEN-TOFU(cotton TOFU)/ 木綿豆腐になるよ
8. waiting 20-30 min.....
9. finish!!
finally, We had a party with fresh fresh soy beans dishes!!
UNOHANA/ 卯の花
UNOHANA is Stir-fired dish. the dish using soy beans grounds "OKARA" in Japanese.
this dish reminds me my mother:) yumyum!!
all TOFU is so tasty! they had a strong strong flavor but soft taste. we don't need any sauce for it. just little bit salt is enough!
