The rainy season has finally come. The weather was hot and rainy, and my appetite for food became worse. Meat, which I usually enjoy, was unappetizing. The salad was light and refreshing. Today is a very quick and easy Japanese cold tofu recipe. I use lactone tofu, which has a smoother taste. I only tasted it with june fresh super soy sauce and bonito flakes. This soy sauce only contains four raw materials and does not contain any additives, which reduces the original taste of food raw materials. The processing of umami and bonito flowers can retain the original taste of various ingredients, but it will not be too bland.
One piece of lactone tofu about 150g
Wooden fish flower, a handful, a spoonful
June Fresh Premium Soy Sauce 100ml
get all the ingredients ready
Add an equal amount of water to the soy sauce and bring to a boil over low heat