- The Tofu
Hyakuchin (豆腐百珍, Tōfu
Hyakuchin) is a ****anese
recipe book
published in 1782
during the Edo period. The author's name is
given as Seikyōdōjin...
- well-known dish. It was
included in ****anese tofu
cookbook entitled Tofu
Hyakuchin (literally "One
hundred tofu"),
published in 1782,
alongside other tofu...
- "hiyayaka" (冷ややか), is also a
possible etymology. In the 1782
recipe book Tofu
Hyakuchin, it is said that
hiyayakko is so well
known that it
needs no introduction...
- with a
pleasant texture, and
modern silken tofu was born. The book Tofu
Hyakuchin (豆腐百珍),
published in 1782 of the Edo period,
lists 100
recipes for cooking...
- with a
culture of
lactic acid
bacteria develops. It is
described in Tofu
Hyakuchin. In
order to
produce fermented bean curd,
cubes of
dried tofu are allowed...
-
appeared in any
earlier literature.
According to the tōfu cook book Tofu
Hyakuchin published in
Tenmei 2 (1782), it was made into a
famous yōkai that appeared...
