Category Archives: Japanese

Miso Clam Soup with Yuba on Silken Tofu

Dashi: 2 pieces kombu 6-inch, wiped clean 4 cups water 3 Tablespoons bonito, optional for vegetarian-friendly ΒΌ cup red miso 1 cup nameko or shiitake, trimmed 3 Tablespoons dried wakame 3 oz Hodo yuba, cut into thin strands, fluff 1 … Continue reading

Posted in Appetizer, Base Tofu Product, Course, Cuisine, Hodo Silken Tofu, Hodo Yuba, Japanese, Recipes, Soups | Tagged , , , |

Nama Yuba with Uni and Ponzu

Ponzu sauce: 1 piece kombu, about 1 inch 1/2 Tablespoon rice vinegar 2 Tablespoons light soy sauce 1 Tablespoon mirin 1 teaspoon sake A pinch of white pepper A pinch of salt 2 teaspoons dried bonito flakes, optional Zest of … Continue reading

Posted in Appetizer, Base Tofu Product, Californian, Course, Cuisine, Hodo Nama Yuba, Japanese, Recipes | Tagged , |


While Hodo Soy Beanery’s tofu is awesome cooked, I love to serve it fresh, uncooked, and with a simple sauce. It’s delicious and requires very little preparation. Here is my favorite during the hot summer days. Ingredients (serves 1) -1 … Continue reading

Posted in Chinese, Hodo Medium Tofu, Japanese, Recipes, Salad, Side-Dish |