Amazing Kyoto!

More from Japan!

Todd Eberle, friend and photographer, joined us at the fabled Ryokan Hiiragiya in Kyoto.  At breakfast he wore his sleeping kimono and looked like a commanding shogun.

I found my favorite piece of table pottery thus far - a ruffled edged dish for fruit at the inn.

These are two sheaves of autumn rice tied with copper ribbon and adoring a sideboard in the lobby waiting room.

The next group of pictures exactly illustrate the immense variety one can find when one looks.  On the block where the ryokan is located, these amazing wood surfaces are in clear view as one walks down the street.  Texture, beauty, craftsmanship and wonderful woods exist everywhere in Kyoto.

The next group of photos were taken at an ancient tofu factory located on a street corner just a hundred yards from the inn's entrance.  The tofu made here happens to be the very best that I’ve ever tasted.  The process of making tofu is simple but care, cleanliness, attention to detail, and excellent raw ingredients are essential coupled with family-established techniques, creating both silky and cotton tofu.

These last photos show how yuba is made.  Yuba or soymilk skin is a staple in Kyoto cuisine.  Ground up soybeans are boiled, turned into thick milk, and then the milk is steamed in fabric-lined squares, evaporating, finally, leaving a crunchy, almost caramelized residue.

Here’s a little something you might like to know about tofu.

Tofu, also known as soybean curd or bean curd, is made by pressing curdled soymilk into cakes.  A staple of Asian cooking, it was first created in China around 200 BC.  Tofu is high in protein and calcium, and can be used in many dishes, from soups to desserts.  It has a mild, slightly nutty taste that blends well with other foods.  It also has the capability of easily absorbing the flavors of ingredients that are cooked with it.  Tofu goes especially well with strong-tasting garlic, curry, ginger, and soy sauce. 

When shopping for tofu, you’ll notice two basic varieties: regular and silken. Regular comes in soft, firm, and extra-firm.  For soups and sauces, choose soft tofu.  For frying and grilling, use firm and extra-firm.  Before cooking firm or extra-firm tofu, it’s a good idea to squeeze out as much water as possible.  To do this, cut the tofu to the desired size, then press the pieces for about 20 minutes between two baking sheets lined with plenty of paper towels and weighted with a heavy skillet.  Silken tofu, which has a custard-like texture, is ideal for puréed dishes, such as puddings and smoothies.

Comments

[PAULINE]

Hi Martha,
Found your article on tofu very informative. I now have a better understanding of how to incoporate the different varities of tofu into my cooking.
Thank you
Pauline

[Amanda]

I have always wondered how tofu was actually made. Thank you for enlightening us!

[Margie]

Wonderful--I love Martha the tourist---thanks for taking time to shoot the pictures and write the details.

[Marilyn]

Japan is truly the place to find beauty and thoughtful design in unexpected places. . .one needs only to be observant. Enjoy the small moments that make the experience there so memorable.

[Pam from CA]

Hi Maam,
Another batch of interesting photos,thank you again for taking the time to blog .I know that a lot of work goes into getting them together to post. Looks like you are having a very educational trip, I hope you are homesick for us though LOL!
I have been reading the comments from your other blogs(nice big text size there) with or without makeup you are beautful so again no surprise there!
Have fun bring back some seal pillows so cute I love them! We don't get them on our regular domestic flights that I know of!
Enjoy your travels~

[Vaishali]

Hi Martha,

Thank you for sharing the wonderful information about Tofu. Lucky you could actually see them making it.

[Trish]

Hi Martha and Kevin:
Excellent photos! I love the different woods, so neat and clean and decorative I guess would be a good description. It was also interesting to see Tofu being made. On the home front, I am enjoying your new "Community Table" on your site. Maybe you'll bring home some great Japanese recipes we can add to our collections!
Trish

[Marlene]

Hi Martha, it looks like your having a wonderful time and thanks for the pictures! Enjoy!

[Nikki]

wow martha that little bowl is beautiful. Japan would be a wonderful place to visit. I have heard there are vending machines everywhere. 1 for every 23 people. Is that right??
You my Hero Martha

[Amelia]

Martha, I live in Japan! How long will you be here? Are you only in Kyoto this time? I plan to go in the spring, so your blog will be most helpful. I've been missing your show since we don't have access to it here, but the magazines usually come on time. I look forward to them monthly. Ja mata!

[Cathy-by-the-river]

Thanks for the info about tofu.
Fabulous photos--I can tell you are enjoying yourself.
Super blog!

[Mischa]

What a great and informative blog! I especially love the photos of the beautiful woods you found on the street. So much attention to detail! Lovely.

[Barb]

Thanks for blogging again. It is really great to hear from you while you are traveling. I can't wait for your next blog entry.

[Christine-American in NZ]

Thank you for the wonderful travel blog and photos. I'm looking into getting the camera you have as the quality of your pictures are amazing.

[David]

Wow, thank you for taking out the time to blog about your wonderful experiences, it is truely a blessing to have such an intimate window into your life. I will be sure to check back to this site more often so I can keep abreast with what you are doing. By the way, is there any chance that your 'Martha Stewart Living' show will come back on the air in the Atlanta area? It's just not the same without the show to give me inspiration. Thank you for your time,

David

[Jan Erickson]

Hi Martha, I absolutely adore the variety of photos in this blog. The different types of wood are outstanding. What kinds were they? I have never tried tofu but after reading your blog, I will try it. Thanks again for sharing. Jan

[Shelagh]

Those wooden textures are gorgeous! Good for you to see and appreciate them, so many people would not tend to notice.
That last picture in the tofu series is terrific. The steamy room and worker. Enjoyed tofu tutorial:)

[kathleen]

Dear Martha

Let me take this opportunity to say my 8th grade Japanese pen Pal lived in Fuji City well that was way back Then if Kimiko Kato reads this its a Shout out via the internet to an "old" friend hey we are as young as we feel You go Girl!!!