March 22, 2012 1:20 PM Subscribe
Fresh tofu in Japan is far better than it is anywhere else, and the tofu in Kyoto is generally held to be the best in the country. This is generally attributed to the skill, refined court and/or temple-influenced culture and the quality of the local water. ... During my week in Kyoto, I was able to pursue one family business’s vision of what tofu should be from beginning to end.The workshop where Okutan's tofu is made occupies a multi-chambered grotto beneath the dining rooms which has the chaste and contemplative atmosphere of a chapel. Apart from the plumbing and electrical fixtures, almost no alloyed metal or industrial materials have been used in the construction of the kitchen, or are used in the cooking process, as if they might profane the tofu with their modernity. Nearly all the accoutrements - even the sink - are handmade of cedar, and the stove is a slab of lava. In the kitchen's inner sanctum - the salt room - the regimen of purism is absolute.
posted by Trurl (30 comments total)
33 users marked this as a favorite
- Judith Thurman, "Night Kitchens"
40,000 word (!) global history of tofu is just a tiny part of the colossal amount of information collected at the SoyInfo Center