Elizabeth Pykkonen exactly what I thought. I can see myself doing maybe one or two reps correctly, and then dump half the beans in at a time after that.
John Smith my job gives me plenty of upper body workouts, but I’m definitely not content. I can understand your point of view, but look at the world we live in. Instant results. Fast food, fast cars, fast phones, fast computers, fast flights, fast fast fast. When looking at this man taking such great care of his products, and tools of his trade, and his shop, I’m envious. Because I cannot for the life of me, picture myself doing all the steps he’s gone through.
I admire how this soya beans are being grinded. Here in my country Philippines my ancestors (Abuelas) use to do that process too. They said that the flavors are being enhanced more if they'll do it like that. High respect for people who are still using that old school method. 💚💚 #SALUTE 🇵🇭🇯🇵
Interesting, I thought that only after adding a coagulant into the soy milk it becomes tofu. Then, depending on the type of coagulant you use it can become one of the many different types of tofu.
You can also use epsom salt. Nigiri and epsom salt typically yield sweater and silkier tofu while vinegar and lime juice yield more sour and firmer tofu. The texture may also varies base on the degree of disturbance when adding coagulant, whether or not pressure was applied to sweezed out excess water, and the thickness of the soymilk.
Don't think this can be classified as "street food". More work went into these dishes then most fine dinning restaurants which isn't a bad thing at all. It all looked amazing and very tasty..... Also it was in a restaurant indoors which makes it not street food lol
Ok is this correct.. 1. Blend (boiled?) (peeled?) (cooked?) soya bean with a bit of water (or soya bean water?) 0:10 2. strain through a muslin cloth 4:30 3. discard the bean solids (can you do anything with these?) 6:54 4. cook the strained "creamy run-off" to 90c, skim off the scum and discard 7:30 5. pour into cold pot, check PH? (what PH do you want? and what to do if it is wrong?) 8:30 6. put pot in a cold? or hot? water bath 8:37 7. measure 40g of some clear liquid? Glucose syrup? Soya bean water? 8:40 8. stir in bath until temp is ??? 8:50 9. add clear liquid ??? 9:00 10. put lid on and into hot bain marie 9:30 how long? 11. wake up the neighbours 9:38 12. skim off again 10:10 13. serve warm with salt or soy sauce rice etc What is red sauce?11:57 What is brown sauce? 12:12 Alternative from point 4. above 14:10 5. pour 4kg of hot 90c creamy run off into pot and put into ice cold bain marie 14:30 6. stir 7. pour lemon/lime? syrup into glass with ice 15:22 8. pour cold tofu in to glass 9. drink Please someone help answer these questions. Thanks
To make to tofu congeal, you need some sort of acidic coagulant. He's using the pH tester to make sure the acid content is high enough, I'm guessing. People usually use lemon juice or calcium carbonate. The acidic coagulant goes in at the stage where you have soy milk, basically after the first cooking to 90°C. So it's the clear liquid he adds in. It might even be calcium carbonate pre mixed with water. The drink they make is ume-shu, an ume alcohol you can make just by storing it in a jar with some sugar. It's delicious, kind of sour and bitter. And strong. Then they poured the fresh soy milk over that. I, too, am wondering what the red paste sauce is! Looks so tasty. My best guess is that it has cracked green pepper and ground chili in it, but I can't figure out what would be the orange-red ingredient. It must be something with lots of flavor! The brown dollop was miso paste. The ingredients in the party bowl look like okara (tofu curds left from the bag cooked with veggies and soy sauce), pickled onions, veggies, a fried tofu ball, and black fungus jelly (possibly??). Altogether I want to eat that silky tofu slice in one continuous bite 😍
Such patience, time and precision to produce a small amount of product. Sparkling clean utensils. There is nothing quite like Japanese mentality. Very special.
in Vietnam we also have this dish as a dessert soup, it's called 'tàu hủ' or 'tào phớ' (soybean pudding), served with palm sugar syrup and coconut milk, very delicious, it must be a must try dish when come to Vietnam
That's absolutely amazing. So much work put into it. Clean work station, care for producing a quality product. I've never had tofu, but that looks delicious.
Tracy Dimond u can do tohu but use eggs , eggs perform exactly the same with bean , but taste even better , i dont know hơw to say may be it’s steam cooked eggs :))
This is the very traditional way to make tofu, you can actually taste the different from its smell and texture if you compare it with those you get at supermarket. It worths every single cents imo!
It’s not. Even though it looks creamy like a custard you would think it tastes sweet and delicious, but it doesn’t. It’s tasteless. That is why they add all sorts of things to it . Some people think it is nutritious but the truth is that it’s not that great . It rises your blood pressure a lot and is not good for senior citizens or people with high blood pressure issues . Sorry Japan , your food is delicious but not tofu.
Few have the luxury of using tools like this, when most people are in the working class with 10 hour shifts and struggling to make ends meet. Both kinda of tools have their place in this world. One doesn't have to replace the other.
Satrio Rama nah, my great grandfather used to own a stone mill that was a meter in diameter and had to be pulled by a mule, as soon as he learnt to use a food processor he barley touched the mill again. Yes the mill does produce smoother grindings, but in the case of tofu a food processor proves no disadvantage compared to the mill.
This is Japanese lab food! Temperature and pH are checked! The premises and utensils are beautiful. No commentary for such a detailed video. I didn't expect to see the serving for consumption so soon. Good shooting!
when i was little used to watch grandma make tofu like this just without thermometer scales etc and more steps to shape it ，she also makes transitional China northeastern soybean paste every year but sadly the recipe just did not get passed down，dad‘s generations were just busy with make money and i was just to young to remember.
tao fu fa or beancurd dessert is whats called here at my place ... we put black sugar or sometimes crush peanuts and savor it. we also sometimes have it for breakfast along with yau char kwai
Yes.Also that machine are used for different things too.Some ppl use it to grind beans for starch and make sweets.Some even use this to make boba like delicacy called taho
Ohh Nono. Not every place has tofu desert. But we have another thing called Soya Bean. It’s different from tofu though their texture and looks are almost the same
Taho in the Philippines, but we eat them with tapioca pearl and caramelized sugar. A male vendor goes around shouting "taho!!!". It can be a substitute for breakfast. So yummy!!! 😊😊😊
Well made silken style tofu must taste amazing. I can tell difference between commercial types sold in my area and prefer a Japanese one best. If I make it to japan, I’m going on a quest to find the best one
Vietnamese people call it is " dau hu " and " sua dau nanh ", we are eating it with sugar water. You can come here and eat many many good food. Welcome to Vietnam🇻🇳
This process makes the best quality of tofu pudding. Very creamy and not gelatin texture that a machine produces(like chinese machine processed) the quality of this masterpiece is unmatched.
@@agiinzagi2871 ya gua malah lg nyari tukang yg jual nya lewat depan rumah ..cm pas SD aja sering liat skrg entah dimana kamu kang kembang tahu berada😥
@@muhamadimron9785 langka sekarang, padahal harus di lestarikan Gua rasa makanan makanan tradisional lebih enak karena penuh makna, penuh cinta dari sang pembuat
You can buy this stuff at Asian supermarkets. They often come in 1 liter containers, still warm, and with a light, ginger-based syrup that you can mix in.
In Malaysia, we have a similar chinese desert called Tau Fu Fah. The Tau Fu Fah is eaten with white sugar syrup or brown sugar syrup depends on your liking. Can be eaten hot or cold.
In Indonesia we call it tahuwa, some region mix it with kacang koa (like bean mixed with special flour). Tahuwa is traditional drink from Indonesia, eat with ginger syrup (u can add cakue too while eating)
This freshly made tofu is the best. I wish there is English sub to explain while he's working and the name of those finish products especially the soy milk drink mixed with something that look like sweet pickle fruit.
It's (maybe) fresh cooking water / still water. Tap waters are not that recommended for cooking. (As like almost every country does) Some japanese tofu makers in traditional market use specific spring water around their shop.
I would in no way shape or form have the patience to throw such a small amount of beans into that grinder.....
I know!!! Omg that would take all day with 5 beans at a time! Lol
Elizabeth Pykkonen exactly what I thought. I can see myself doing maybe one or two reps correctly, and then dump half the beans in at a time after that.
@@johnproctor6438 lolol pretty damned much
John Smith my job gives me plenty of upper body workouts, but I’m definitely not content. I can understand your point of view, but look at the world we live in. Instant results. Fast food, fast cars, fast phones, fast computers, fast flights, fast fast fast. When looking at this man taking such great care of his products, and tools of his trade, and his shop, I’m envious. Because I cannot for the life of me, picture myself doing all the steps he’s gone through.
well thats the japanese in a nutshell isnt it
theyre all about the patience to perfect their craft
こういうの旅行ついでに食べると美味しいんですよね〜
I admire how this soya beans are being grinded. Here in my country Philippines my ancestors (Abuelas) use to do that process too. They said that the flavors are being enhanced more if they'll do it like that.
High respect for people who are still using that old school method. 💚💚
#SALUTE 🇵🇭🇯🇵
So, your abuela are sinaloan cartel?
The Blow Horn is the most crucial step on making Tofu..
Grind the soybean into paste with water
- use cheesecloth to strain the paste --> tofu
- boil it --> soybean milk
- add renin/gelatin --> pudding
Good to know. I learnt something new today. Thank you!
thank you! I was trying to figure that out.
That pudding is tofu but soft form
Interesting, I thought that only after adding a coagulant into the soy milk it becomes tofu. Then, depending on the type of coagulant you use it can become one of the many different types of tofu.
You can also use epsom salt. Nigiri and epsom salt typically yield sweater and silkier tofu while vinegar and lime juice yield more sour and firmer tofu. The texture may also varies base on the degree of disturbance when adding coagulant, whether or not pressure was applied to sweezed out excess water, and the thickness of the soymilk.
9:38
笛を吹いて知らせてるのとても素敵！
Lucky Gaming 🎺→☺️
@Lucky Gaming 何故こういうのがこんな素敵な動画のコメ欄にいるんだ笑
Lucky Gaming you looks funny keep it up 👍
trans"It's so nice to let people know by blowing the flute. maybe
@Lucky Gaming fuck you
豆腐嫌いなはずなのに動画見てたら食べたくなってくるw
Don't think this can be classified as "street food". More work went into these dishes then most fine dinning restaurants which isn't a bad thing at all. It all looked amazing and very tasty..... Also it was in a restaurant indoors which makes it not street food lol
Hehe, Tofu is just bean cheese
Yep , same thing I thought when I first saw this.
Thank you
Yep watching them milk that bag was pretty much my moment xD
*Why*
Correct but also no thank you
Ok is this correct..
1. Blend (boiled?) (peeled?) (cooked?) soya bean with a bit of water (or soya bean water?) 0:10
2. strain through a muslin cloth 4:30
3. discard the bean solids (can you do anything with these?) 6:54
4. cook the strained "creamy run-off" to 90c, skim off the scum and discard 7:30
5. pour into cold pot, check PH? (what PH do you want? and what to do if it is wrong?) 8:30
6. put pot in a cold? or hot? water bath 8:37
7. measure 40g of some clear liquid? Glucose syrup? Soya bean water? 8:40
8. stir in bath until temp is ??? 8:50
9. add clear liquid ??? 9:00
10. put lid on and into hot bain marie 9:30 how long?
11. wake up the neighbours 9:38
12. skim off again 10:10
13. serve warm with salt or soy sauce rice etc
What is red sauce?11:57
What is brown sauce? 12:12
Alternative from point 4. above 14:10
5. pour 4kg of hot 90c creamy run off into pot and put into ice cold bain marie 14:30
6. stir
7. pour lemon/lime? syrup into glass with ice 15:22
8. pour cold tofu in to glass
9. drink
Please someone help answer these questions.
Thanks
i think 7 is nigari
just go search tofu hua (a (豆腐花） th-cam.com/video/Y1h8Y4ls2h4/w-d-xo.html ， from the look of it , just consider soft tofu
The jar at 12:12 says miso so it must be miso paste.
#3 answer: Koreans make stew using bean solid leftovers, Kimchi, and pork. It's called Bizi Stew
To make to tofu congeal, you need some sort of acidic coagulant. He's using the pH tester to make sure the acid content is high enough, I'm guessing. People usually use lemon juice or calcium carbonate. The acidic coagulant goes in at the stage where you have soy milk, basically after the first cooking to 90°C. So it's the clear liquid he adds in. It might even be calcium carbonate pre mixed with water.
The drink they make is ume-shu, an ume alcohol you can make just by storing it in a jar with some sugar. It's delicious, kind of sour and bitter. And strong. Then they poured the fresh soy milk over that.
I, too, am wondering what the red paste sauce is! Looks so tasty. My best guess is that it has cracked green pepper and ground chili in it, but I can't figure out what would be the orange-red ingredient. It must be something with lots of flavor! The brown dollop was miso paste. The ingredients in the party bowl look like okara (tofu curds left from the bag cooked with veggies and soy sauce), pickled onions, veggies, a fried tofu ball, and black fungus jelly (possibly??). Altogether I want to eat that silky tofu slice in one continuous bite 😍
We have that here in the Philippines, we call it Taho and we put caramelized brown sugar and pearls on it
in Indonesia it's Tahu, pretty similar i could say
Taho in philipines look like kembang tahu.
Pearls?
@@LacosteBlanc tapioca pearls
Such patience, time and precision to produce a small amount of product. Sparkling clean utensils. There is nothing quite like Japanese mentality. Very special.
めっちゃ美味しそう(*´﹃｀*)
ここはどちらのなんというお店？？
笛吹くシーンが、昔ながらって感じで好き
in Vietnam we also have this dish as a dessert soup, it's called 'tàu hủ' or 'tào phớ' (soybean pudding), served with palm sugar syrup and coconut milk, very delicious, it must be a must try dish when come to Vietnam
Meo Meo tào phớ đây
I tried it when I visited Saigon. Best of the best. Finally I know the dessert name is tao pho. Thanks Meo Meo
Ohh cool! Philippines also has a similar version and also name : taho
Don't forget put ginger in syrup 😋 perfect
No one cares. This is a Japanese video.
That's absolutely amazing. So much work put into it. Clean work station, care for producing a quality product. I've never had tofu, but that looks delicious.
Tracy Dimond u can do tohu but use eggs , eggs perform exactly the same with bean , but taste even better , i dont know hơw to say may be it’s steam cooked eggs :))
This is the very traditional way to make tofu, you can actually taste the different from its smell and texture if you compare it with those you get at supermarket. It worths every single cents imo!
It’s not. Even though it looks creamy like a custard you would think it tastes sweet and delicious, but it doesn’t. It’s tasteless. That is why they add all sorts of things to it . Some people think it is nutritious but the truth is that it’s not that great . It rises your blood pressure a lot and is not good for senior citizens or people with high blood pressure issues . Sorry Japan , your food is delicious but not tofu.
@@diatomdiatom yeah,it's just soy beans BTW
It's kinda bland on it's own but asian have many ways of cooking it to make it delicious.
I guess it's a case of, if the tool ain't broke, don't fix it. Thousands of years old technology, still works just fine.
In tamil we call this stone name is Thiruvai kal.it's usefull for broke whole pulses
But now days u can use adjustable rpm electric motor. i mean come one the taste not very defirent, abd also good
@@SuperGigaleon But you wont taste that "stone" taste with electric grinder.
Few have the luxury of using tools like this, when most people are in the working class with 10 hour shifts and struggling to make ends meet. Both kinda of tools have their place in this world. One doesn't have to replace the other.
Satrio Rama nah, my great grandfather used to own a stone mill that was a meter in diameter and had to be pulled by a mule, as soon as he learnt to use a food processor he barley touched the mill again. Yes the mill does produce smoother grindings, but in the case of tofu a food processor proves no disadvantage compared to the mill.
Put syrup and boba pearls in it. We call it taho.
Filipinos will know
Bimbo Battung I miss hearing “Taho!” back in Philippines
HAHAHAHA
TAHOO!!TAHO KAYO JAN 😂
@@moonlight__h3676 I think you can buy soft tofu anywhere now and just caramelized brown sugar then put some pearls that's it. Homemade taho for you.
おからも絶対美味しいやつ
This is Japanese lab food! Temperature and pH are checked! The premises and utensils are beautiful.
No commentary for such a detailed video.
I didn't expect to see the serving for consumption so soon.
Good shooting!
when i was little used to watch grandma make tofu like this just without thermometer scales etc and more steps to shape it ，she also makes transitional China northeastern soybean paste every year but sadly the recipe just did not get passed down，dad‘s generations were just busy with make money and i was just to young to remember.
Something close is out there on the internet. Keep trying recipes you will find it one day.
Or just search her stuff
What are the chances that she didn't write it down at least one time
yoni verachtert haha my nanny was illiterate lol old days
Maangchi has a recipe and youtube - may not be the same, may jog your memory www.maangchi.com/recipe/doenjang
My grandmother had this stone grinder.she used to grind ,break and powder the grains and pulses. It is our traditional grinder in tamil nadu (INDIA)
Lots of hard work. I appreciate!!!
Hard-working man, I respect that.
kembang tahu pakai airjahe makan nya,
wenak tenan 😋😋😋
絶対美味いやつやん…
Step one:
Make Tofu
Step two:
Get an AE86
Step three:
Go on a mountain pass
Step four:
*Eurobeat intensifies*
After watching a few hours of Indian street food vids I needed this to cleanse my mind. So peaceful and precise.
Watching indian street food made your mind unclean, then something wrong with your mind
@@busettychandra I think he meant a change of pace.
In the Philippines we called it "taho", with some syrup and mini boba(sago in Tagalog) kids will run just to buy taho here in the Philippines.
Ajane Nacario tofu chinese not food philippine
whoa, we have similar pronunciation, in indonesia tofu called "tahu" and boba called "sagu"
@@meidiansyahsaputra9484 Goosebumps
tao fu fa or beancurd dessert is whats called here at my place ... we put black sugar or sometimes crush peanuts and savor it.
we also sometimes have it for breakfast along with yau char kwai
preparing the order to run up Mt. Akina at midnight. ::muffled 'running in the 90's' plays in the distance::
Summing up this video's comments: this tofu dessert can be seen all around East Asia and South East Asia. It's simple, delicious, and heathy.
Yes.Also that machine are used for different things too.Some ppl use it to grind beans for starch and make sweets.Some even use this to make boba like delicacy called taho
@Natasha K. yeah its basically everywhere in Asia ^^
Yep, and the names all sound similar, something around to/ta - ho/fo/fu
Ohh Nono. Not every place has tofu desert. But we have another thing called Soya Bean. It’s different from tofu though their texture and looks are almost the same
Taho in the Philippines, but we eat them with tapioca pearl and caramelized sugar. A male vendor goes around shouting "taho!!!". It can be a substitute for breakfast. So yummy!!! 😊😊😊
Indonesia TAHU
6:56 I thought the things in a cloth would be a tofu before he put the pot on the stove..
Soft tofu, firm tofu, silk tofu~ so many tofus~
The one inside the cloth is the pulp of the soybeans, while the liquid is Soy Milk used to make different kinds of tofu 😊
@@vborahae1144 u can probably make use of the pulp tho right? I don't remember what u can do with them tho
@@dcardigan13 you can do pancakes or biscuits or anything else like that
The residual are fairly uneatable but can be used as a nitrogen rich fertilizer.
In Vietnam, we have the same Tofu. But we eat with ginger sweet sauce and popping boba. Delicious too :-P
Well made silken style tofu must taste amazing. I can tell difference between commercial types sold in my area and prefer a Japanese one best. If I make it to japan, I’m going on a quest to find the best one
Mamank salah vidio awokawokawok
This look expensive with the way they serve and make the tofu 😍😍😍
here in philippines we call that TAHO . and they make a lot of flavors
Yess and fermented tofu is Tokwa 😁
Chef John would bow at the sight of those freakishly small spoons.
Alaaahhh.. ini mah kembang tahu abang2 lewat pake kuah gula jawa + jahe. Bagusan abang2 malahan bentuknya
Omg!I wanna go Japan soooo bad just to eat all the delicious food🤤
I like it very much😋👍 I loved your video💗
I will share your video with my friends. Thank you 😍
Vietnamese people call it is " dau hu " and " sua dau nanh ", we are eating it with sugar water. You can come here and eat many many good food. Welcome to Vietnam🇻🇳
After he done making tofu, his son gonna deliver the tofu with AE86 PANDA TRUENO
Deja Vu!
I've been in this place before
Higher on the street
@@averonazex3521 And know it's my time to go
Back on the rocks back on the rocks baby
Fresh tofu like this, is actually soooooooo delicious. And usually I am pretty indifferent to tofu.
I love your hair.
This process makes the best quality of tofu pudding. Very creamy and not gelatin texture that a machine produces(like chinese machine processed) the quality of this masterpiece is unmatched.
出来たてのおぼろ豆腐はマジでクソうまい
Un poco de todo hay alguien aqui😁😁
yo vine a mejorar mi version de tofu
Yo vine por un poco de todo
Como lo supo
Wooooow saben hacer tofu??
In Malaysia we called this Taufu Fa
We call this taho in the philippines . Its breakfast!! Yummy
usually we eat taho after breakfast,man I miss eating taho very much ;-;
in Indonesia ITS called tawa, it's like tradisional food. perfect eaten with ginger syrup while rainy day
I want this grinder in my kitchen.
In indonesia we called kembang tahu ,we usually eaten with ginger water
Udh jadi jajan langka sekarang 😁
Ginger sugar water right ??
In viet nam we eat like that too :))
@@hoangthienhuongphan9832 yeah. What its call?
すげえ、美味そう!
手作り豆腐ってこんなに手間がかかってるのね。工場で作られた安い豆腐しか食べてこなかったから、一度こんな美味しそうな豆腐食べたい。
ふたゴザ
工場でも手間暇かけて作られてますよ😊
@@おしるこ-r7f 工場での作られ方見たことないから…失礼しました。
一日ひとつ、豆腐は欠かせません感謝です。
TH-cam really be gettinf comfortable with these unskippable ads
Yah i really hate those
These are the worst
Watched it un 2x speed and it was excellent
In Indonesia we call it KEMBANG TAHU or tofu flowers, we eat it with Warm ginger broth and sometimes we put Coconut milk
in the philippines we call it "Taho"
Its not only food.. Its art.
In Taiwan we call it “ To hua "which mean bean flower in Chinese
@growlingbehemoth u sound like a soygæ
Christ, I miss Japan. No place exists in America where can you enjoy a simple quiet experience like this. I fucking miss it.
Hoops dis s indian grinder. Nice to see in japan..
This is the Japan I love!
Put warm ginger-palm sugar sauce, and we call it "kembang tahu" in Indonesia
TAHOOOOOOO
TAHO KAYO JAN!
sago at syrup na lang kulang eh😂
"Kembang tahu" with brown sugar,ginger,Screwpine Leaf ...yummy
apalagi pake gula aren
Udh jadi jajanan langka sekarang 😁
Nah gua cari ini dari tadi😅😂
@@agiinzagi2871 ya gua malah lg nyari tukang yg jual nya lewat depan rumah ..cm pas SD aja sering liat skrg entah dimana kamu kang kembang tahu berada😥
@@muhamadimron9785 langka sekarang, padahal harus di lestarikan
Gua rasa makanan makanan tradisional lebih enak karena penuh makna, penuh cinta dari sang pembuat
Looks yummy n creamy, love to learn this technique
Какая технология,чистота,аккуратность,приподношения блюда на высшем уровне.Вот это и есть мастер!
Качество и чистота незаменимы
Ini sih kembang tahu,khas cibuntu makyussss😁
Khas jepang..penemu tahu pertama di dunia
Best food I’ve seen all year, yum!
Central region in Thailand "taho" but north region Thailand "tofo"
in indonesia it is "tahu"
You can buy this stuff at Asian supermarkets. They often come in 1 liter containers, still warm, and with a light, ginger-based syrup that you can mix in.
My mom: what are you seeing?
Me: hehe japanese milking a bag hehe
My grandmother still recommend using that hand grinder than the mixer
Japan got their respect from their hardwork love and passion of crafts.
Manong, pabili nga po ng taho! Pakidamihan po ng sago at syrup. Salamat po!
Japan always make me amaze.
I love tofu
sorena
Love u to
me too
@@rndy8515 are u tofu
Great video. Cheers and greetings from Be'er Sheva, Israel
日本でもこういう風に作ってる豆腐屋さんあるんや〜！
His arm muscle is the result from working everyday😍
I think it's "kembang tahu' in Indonesia
Bean curd = tofu(豆腐) = dòufu(豆腐) = 두부(dubu, 豆腐) = tahu, tauhu
All east asia's bean curd can be said as a same kind of food
Tofu chinese not food indo
Something like that ._.
Intinya itu kembang tahu . Tahu tofu berbeda anj
Indonesia banyak olahan tahu , salah satunya kembang tahu , dan video diatas itu adalah kembang tahu . Tapi orang jepang namainnya tofu anj
Yummy 😋 that looks amazing 👏👏👏 love tofu 😊 Wish we had tofu makers like that in Australia I’d eat it every day 😢
I thought he was playing titanic with flute
In Malaysia, we have a similar chinese desert called Tau Fu Fah. The Tau Fu Fah is eaten with white sugar syrup or brown sugar syrup depends on your liking. Can be eaten hot or cold.
Please what is the name of that grinder? I really like it.
It's a Millstone.
In Indonesia we call it tahuwa, some region mix it with kacang koa (like bean mixed with special flour). Tahuwa is traditional drink from Indonesia, eat with ginger syrup (u can add cakue too while eating)
but then you realised hes an expert in driving on a mountain pass and owned a AE 86.
Deja vu!
xD
That all looks so very tasty! I really want to try making tofu at home.
In indonesia we called it "kembang tahu". That soft tofu served in bowl with warm sweet ginger water. It's perfect for rainy day..
This freshly made tofu is the best. I wish there is English sub to explain while he's working and the name of those finish products especially the soy milk drink mixed with something that look like sweet pickle fruit.
So many tools to own... Domo arigato gozaimashita for sharing this :D
Great People Great culture
こういうの見るの好き
We had a coarser version we used for rice in order to make Filipino Tamales.
Is the water used for the milling fresh or the one that was used for soaking the beans?
I am so impressed, I have no words, but my stomach does.
To add some moisture.
It would be too thick texture to grind without water.
(Soybeans still need some water to be ground though they r boiled)
@@minkyungkim611 Thank you. But is it fresh water or the soaking/cooking water?
It's (maybe) fresh cooking water / still water. Tap waters are not that recommended for cooking. (As like almost every country does) Some japanese tofu makers in traditional market use specific spring water around their shop.
@@minkyungkim611 Gamsahamnida
so clean congratulations
I never had tofu before but this video makes me want to go and buy some.
Just fried it and it called "Tahu Goreng"
I usually eat this kind of tofu with a mixture of ginger and brown sugar ! So good!!
+Honey💖
Kembang Tahu 😁
I want this job!