a crisp, chewy texture. aburage a rectangular, fried bean curd (tofu) pouch used for inari sushi. they are prepared by cooking the bean curd in mirin (sweet cooking saké), shoyu (soy sauce) and water. aemono a purée of tofu and seasonings, used as a dressing or sauce for other dishes. awabi, or abalone...
a crisp, chewy texture. aburage a rectangular, fried bean curd (tofu) pouch used for inari sushi. they are prepared by cooking the bean curd in mirin (sweet cooking saké), shoyu (soy sauce) and water. aemono a purée of tofu and seasonings, used as a dressing or sauce for other dishes. awabi, or abalone...