Dressing Part1 : Tuna and Cuttlefish with Tofu Dressing (2014x3)
Data emisji: Lut 24, 2014
The theme for this episode is Dressing Techniques (Part 1).
Japanese cuisine contains a magnificent array of aemono, or dressed dishes. Here we will take a look at one of such dishes known as shiraae. Vegetables and seafood, such as tuna, cuttlefish, and scallops, are colorfully dressed using a paste made from tofu.
Another variation is a tofu paste and persimmon aemono, which is also wonderful as either an appetizer or dessert.
