mukimame is a japanese dish of salted green soybeans boiled in their pods and served still in their pods.
mukimame is a japanese dish of salted green soybeans boiled in their pods and served still in their pods.
japanese dish of salted green soybeans boiled in their pods and served still in their pods?
mukimame
some variation exists among soft tofus. black douhua (, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into "dòuhuā" () rather than firm or dry tofu. the texture of black bean tofu is slightly more gelatinous than regular "douhua" and the color is greyish in tone. this type of tofu is eaten for its earthy "black bean taste". "edamame tofu" is a japanese variety of "kinugoshi tōfu" made from "edamame" (fresh green soybeans); it is pale green in color and often studded with whole "edamame".









































section::::varieties.:pressed fresh.
tofu
"kinako" is produced by finely grinding roasted soybeans into powder. the skin of the soybean is typically removed before pulverizing the beans, but some varieties of "kinako" retain the roasted skin. yellow soybeans produce a yellow "kinako", and green soybeans produce a light-green product. "kinako", being composed of soybeans, is a healthy topping and flavouring which contains b vitamins and protein. compared to boiled soybeans, however, the protein in "kinako" is not easily digested.









































section::::usage.
kinako