⚫️Japanese delicacy in the hot summer Vol. 8 “SHIRO-AE” TOFU paste
SHIRO-AE”has been used for Buddist events and ceremonies in Japan. O-BON, worshipping period for ancestors and the dead literally, is one of big events in Japanese summer.
TOFU used to relate to Buddist meals including the monks’ or such famous menu of “KENCHIN- NI,” originally created in thd Kencho -ji Temple in Kamakura.
⚫️Let’s make SHIRO-AE”
1 Prepare TOFU. carrot (1/2), sesames, KONNYAKU yam, SHITAKE mashroom, sugar, and MISO.
2 Grate a pinch of sesames. Such Japanese cooking equipments as SHULI-BACHI and SULI-KOGI can help to do so if available.
3 Put TOFU (1 cho) into 2 and mix them to make paste.
4 Boil 1／2carrot, KONNYAKU, and SHIITAKE.
5 Spread 4 on a strainer and squeeze all water out.
6 Mix 3, 5, a pinch of sugar, and MISO. Sugar and MISO enhance the tastes of the ingredients. Snch cooking technique is called “KAKUSHI AJI,” literally meaning “secret taste.” ^ ^