8 pieces of specialty Koya tofu
DESCRIPTION
Use domestic round soybeans. No additive (baking soda) using nigari derived from seawater. You can enjoy the old -fashioned firm texture. Please for boiled food. [How to eat] Since we do not use any expansion agents, soak in the boiling water with plenty of boiling water before cooking or simmer in hot water. * If you soak the baking soda in the melted hot water, it will return softer. (EstimatedApproximately 2g of baking soda to 500ml of hot water at 70 to 80 ° C.) Put the returned Takano tofu into the desired size in the soup stock and cook. You can use it for various dishes such as boiled sushi 目。。。。。。。。。。。。。。。。。。。。。。。。。。。。
