Tofu is by far one of the most well-known Japanese foods.
But have you ever heard of Frozen Tofu?
Frozen tofu, called “koori-dofu” in Japanese, is a specialty of frosty regions.
Just like its more famous cousin, frozen tofu is made with soy milk which is made to coagulate and solidify by adding bittern to it. For those wondering, bittern is a bitter-tasting solution rich in minerals obtained from seawater. Unlike regular tofu, though, it uses less water and more soy beans, making it richer in proteins.
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