JAPANESE CULTURE
I Like Japanese Bean Curd Dishes Words
豆腐_(Yomigana : とうふ ; Romaji : tōfu) : bean curd
豆腐料理_(Yomigana : とうふりょうり ; Romaji : tōfu ryōri) : bean curd dish
木綿豆腐_(Yomigana : もめんどうふ ; Romaji : momendōfu) : coarse-grained bean curd
絹ごし豆腐_(Yomigana : きぬごしどうふ ; Romaji : kinugoshidōfu) : smooth-grained bean curd
寄せ豆腐_(Yomigana : よせとうふ ; Romaji : yosedōfu) : half-curdled bean curd
おぼろ豆腐_(Yomigana : おぼろどうふ ; Romaji : oborodōfu) : Refer yosedōfu
焼き豆腐_(Yomigana : やきどうふ ; Romaji : yakidōfu) : lightly grilled bean curd
揚げ出し豆腐_(Yomigana : あげだしどうふ ; Romaji : agedashidōfu) : fried cubes of bean curd in a shallow broth seasoned with dashi, soy sauce and mirin, served with green onion, grated white radish and dried bonito shavings
冷ややっこ_(Yomigana : ひややっこ ; Romaji : hiyayakko) : squares of chilled bean curd, served with soy sauce, diced green onions, shredded, grated ginger etc.
湯豆腐_(Yomigana : ゆどうふ ; Romaji : yudōfu) : boiled bean curd seasoned with kelp, soy sauce and sake, garnished with seaweed, diced green onion, grated white radish, grated ginger
麻婆豆腐_(Yomigana : まーぼーどうふ ; Romaji : mābōdōfu) : cubes of bean curd and pork cooked in a fermented broad bean paste
煎り豆腐_(Yomigana : いりどうふ ; Romaji : iri tōfu) : bean curd from which the liquid has been drained, crushed, seasoned, then roasted
豆腐ステーキ_(Yomigana : とうふステーキ ; Romaji : tōfu sutēki) : tofu sprinkled with potato starch and cooked with butter
厚揚げ_(Yomigana : あつあげ ; Romaji : atsuage) : block of bean curd deep-fried on the outside and raw on the inside
生揚げ豆腐_(Yomigana : なまあげどうふ ; Romaji : nama agedōfu) : Refer atsuage
油揚げ_(Yomigana : あぶらあげ ; Romaji : aburaage) : thin slice of bean curd deep-fried in oil
薄揚げ_(Yomigana : うすあげ ; Romaji : usuage) : Refer aburaage
稲荷揚げ_(Yomigana : いなりあげ ; Romaji : inariage) : Refer aburaage
豆乳_(Yomigana : とうにゅう ; Romaji : tōnyū) : soy milk
湯葉_(Yomigana : ゆば ; Romaji : yuba) : sheet of bean curd skin
生湯葉_(Yomigana : なまゆば ; Romaji : namayuba) : fresh sheet of bean curd skin
干し湯葉_(Yomigana : ほしゆば ; Romaji : hoshiyuba) : dried sheet of bean curd skin
凍り豆腐_(Yomigana : こおりどうふ ; Romaji : kōridōfu) : freeze-dried bean curd
高野豆腐_(Yomigana : こうやどうふ ; Romaji : kōyadōfu) : Refer kōridōfu
しみ豆腐_(Yomigana : しみどうふ ; Romaji : shimidōfu) : Refer kōridōfu
御殻_(Yomigana : おから ; Romaji : okara) : bean curd residue
納豆_(Yomigana : なっとう ; Romaji : nattō) : soy beans fermented with Bacillus subtilis var. natto
糸引き納豆_(Yomigana : いとひきなっとう ; Romaji : itohiki nattō) : fermented soy beans served with rice, mustard and chopped green onion
木の芽田楽_(Yomigana : きのめでんがく ; Romaji : kinome dengaku) : bean curd grilled with miso and pepper leaf buds
湯豆腐_(Yomigana : ゆどうふ ; Romaji : yudōfu) : bean curd simmered in a broth seasoned with soy sauce
がんもどき_(Yomigana : _ ; Romaji : kanmodoki) : deep-fried bean curd fritter containing carrot, lotus root, burdock etc.