This time I tried making tofu, and it was surprisingly easy. I only needed two ingredients. Tofu can easily be found in supermarkets abroad, but many of the varieties are a lot denser than Japanese tofu. In Japan, tofu is well-liked for the fragrance and flavor it can add to a dish. Of course it's also a handy way of getting plant-based protein.
Soak the soy beans overnight and then blend until smooth, boil the mixture and then filter out the excess liquid. Add Nigari (a salty solution known as sea bittern), and filter once more. That's all, and it pairs well with soy sauce or wasabi. Definitely try this Japanese recipe at home. I enjoyed mine with a little Japanese Sake.
・Soy Beans 150g
・Nigari (Liquid) 20ml