When you think of legumes or the humble bean, which variety is the most versatile? Pinto beans can be cooked then consumed as is or mashed for the perfect refried bean. Kidney beans are a must in Hawai‘i-style chili and they can also be mashed for a delicious spread. Garbanzos or chickpeas can be consumed […]
Tofu Yu is all about ‘tofusion’
June 8, 2017 by Leave a Comment
Tofu Yu is a gourmet tofu company based in Berkeley, Calif. that was started in 2007 by Kevin Stong, who uses traditional Chinese methods to produce creative tofu foods in the U.S. Stong learned how to make tofu in Northern China, where he found varieties of tofu that he had never seen before, and brought […]
GOCHISO GOURMET: The joy of soy
May 16, 2012 by Leave a Comment
The humble soybean is so versatile; a multitude of food applications can be employed to satisfy any soy craving. From slightly sweetened okara served simply “as is” or formed into fried croquettes to slightly sweetened soy milk as a morning vegetarian milk substitute to that ubiquitous curdled soy milk product, tofu, to the refined textured […]
Soy to the world: Small businesses explore varied tastes, textures
June 5, 2011 by Leave a Comment
Megumi Natto It’s sticky, stringy and it’s stinky (but in a good way). Like the ripest of natto will shock people initially, but reward those that don’t shy away from it with its depth of flavor and multiple health benefits. Often found on a Japanese sushi maki menu, if you haven’t heard of it […]
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