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Steps 1 Drain the tofu 2 Place in a colander, salt, and dry 3. When the water has drained out and the outside has turned yellow and hard 4　It can be done by soaking it in a dipping sauce of rice koji, salt, red koji, and awamori (substitute with vodka) and leaving it at room temperature. For now, let’s leave it for about two weeks.

I tried making tofu yo. I didn’t have any awamori, so I used vodka. It’s the same, right? Strong canned awamori, which is popular among foreigners, is apparently made with vodka, so I made it believing it was the same. Ingredients 500g firm tofu 350g rice koji 40g salt Appropriate amount of awamori (over 40% alcohol) 2/3 teaspoon red koji A little sugar Process Cut the tofu into 2-3cm cubes Drain the water. Drain with kitchen paper Sprinkle with salt and let dry until the surface is hard Mix rice koji, red koji, salt, and sugar to make the dipping sauce Put the tofu in a Tupperware and sprinkle with

Recently, I have the impression that the sharpness of my knives has decreased. My daughter sometimes cooks, but I wonder if she is treating them roughly? I was curious, so I tried sharpening my knives. The main knives we use are the G-4 Bunka 18cm and GS-3 paring knife from Yoshida Metal Industry, a global brand that Japan is proud of around the world. The process is to sharpen these with a Suehiro whetstone, 1000 grit, and finish with 3000 grit. When the blade is evenly sharpened, it’s done. I noticed that the G-4 blade was chipped in places, so a coarser whetstone was needed.