Tofu from Japan

This post is slightly diverted from our blue kitchen in Perth. Still Life With is one of the blogs I follow quite often and I just love the photography there. One of my secret little aspirations is to be a food photographer, though I have a lot to work on in terms of composition, lighting and all sorts of things. For those that have similar aspirations, I find the monthly challenges on Still Life With are great to practice some food photography :)

This month's challenge is Complete Protein and is my first time posting on the flickr group.

I looked up protein on good 'ol Wikipedia (ah, where will we be without Wikipedia) and found that foods containing protein may not necessarily include all the essential amino acids and dietary needs of a human. 'Complete Protein' contains a balanced set of the essential amino acids, these include meat, poultry, eggs, fish, milk, cheese and soy beans. However views of soy beans being a complete protein are contested. Nonetheless, I love soy beans.

Coming from an Asian background, we grew up with them. We have soy in many of our dishes, from the normal tofu to tofu-fa (which is like a sweetened tofu dessert that you can get at dim sum places), soy milk and many more.

I chose to post this photo as my first on the flickr group. I took it during our Japan Honeymoon in November last year.

Apparently Kyoto is famous for tofu and there have many restaurants that specialise in tofu cuisine. I think the most famous is yudofu (湯豆腐) which is tofu cooked in soup/broth and yuba which is sort of like tofu skin.

It was one of the best tofu I've ever had. The texture was tender, not too soft and brittle. It was really smooth and the flavour was subtlety nice. It was a cold dish which turned out perfect as we were exhausted and sweaty after walking around half of Kyoto. A very simple dish, basically just tofu and I think they

Hope you like the photo :)