After that, water tofu entered Japan and was immediately praised as a good product by the Japanese royal family. At that time, tofu was a luxury brand. After all, in Japan, the production and processing technology of tofu is very complicated, and soybeans are not cheap. It was not until the Edo era that the total planting area of soybeans was expanded and slowly put on the dining table of ordinary people.
You are convinced that Japanese people make and eat tofu. They really like water tofu, so much so that in the Edo era, they made water tofu into various fancy patterns. It must be said that Japan's understanding of tofu is indeed more famous than anyone else, so that many Europeans regard "going to Japan to eat tofu in a stagnant pool" as a travel strategy.
Japanese tofu can be roughly divided into kapok tofu and silk tofu. Especially silk tofu is favored by consumers. If you have to eat tofu somewhere in Japan, most tourists and food lovers will show that you have to go to Kyoto to eat silk tofu.
In Japan, the better silk tofu is produced in Kyoto. The water quality here is pure natural minerals, and there is no chlorine disinfection. The water is excellent. Brewing, light soy sauce, tea art, etc. Everyone needs water skills, and water in Kyoto is indispensable. And every store in Kyoto's grasp of water, clever adjustment at all ages and seasons, makes the products of every old shop always popular.
Silk tofu in Kyoto is famous for its delicacy. People who arrive in Kyoto must eat soup and tofu. The method is to put the silk tofu into the tea soup soaked in the Aral Sea, heat it up, pick up the tofu with chopsticks and dip it in the seasoning juice. The taste is silky, and the fragrance of soybeans is a rare taste bud feeling.
Tofu soup in Kyoto tastes completely different. Japanese like another kind of tofu, which comes from Sichuan, China and is famous for its spicy tofu. If you want to ask the most famous specialties of Zhonghua Street in Yokohama, it must be candidate dishes and spicy tofu.
Most improved China hotels with the word "China" will give away this spicy tofu. Many Japanese people have eaten spicy tofu with improved cultural integration. They like it very much, so they have the courage to try authentic Sichuan spicy tofu. They are also so spicy that tears flow from their noses.
First of all, it is certain that the tofu used in Japanese spicy tofu is delicious. For the Japanese who love tofu, this dish immediately used their favorite raw materials, and the taste is undoubtedly very good. Moreover, Japanese people have always had bad teeth and like to eat soft food.
The other is the integration and perfection of Japanese culture. The authentic Sichuan spicy tofu is too rich and spicy for the Japanese to accept, so he improved it himself, removed the peppers that should be there, and added a softer bitter Chili sauce, so that the sweetness of Mapo tofu is just right for the next meal, and people will not feel sad.
To be exact, Japanese spicy tofu should be called "China spicy tofu", which is quite different from the authentic spicy tofu in China and Sichuan. In recent years, many Sichuanese are used to opening physical stores and releasing authentic Sichuan spicy tofu, but the flavor is too strong for the Japanese to accept, so they have to obey the local taste and become "China spicy tofu".