(Typical Serving Suggestion)

 Yu (= Hot Water) + Tofu (= Tofu/Bean Curd) = Yudofu – this is one of the Japanese Nabemono (https://en.wikipedia.org/wiki/Nabemono) in winter season. Although Tofu has earned quite a lot of popularity in US, few Americans would appreciate simple way of cooking Tofu.

 You must have one of those nabe (=pot), preferably made of porcelain, and, like other Nabemono, you cook Yudofu at the table, surrounded by your family and guests.

 Soup stock is made with Konbu seaweed (https://en.wikipedia.org/wiki/Kombu), but other than that no sauce or nothing else is supposed to be added. After boiling water, you put Konbu seaweed in the water, waiting for the while. Then, you put mushrooms and/or vegetables in there. Lastly, you put chopped Tofu (silken – soft).

 What does it taste? Only with these ingredient, they taste nothing. So, we make dipping sauce based on Soy Sauce added with thinly sliced green onion.


(You see the dipping sauce next to the pot called NABE?)


(Nowadays commercial dipping sauce is available!)

 As many of you know it, Tofu is a low-calorie food with plenty of protein. If you keep eating the Japanese food of this kind, you will have dropped by 10 – 20 lbs. by the end of winter, for sure! Try!


(Other Condiments in addition to Sliced Green Onion)


(Keep you warm and healthy!)

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