Soups
PROD. TYPE ：semi-firm tofu
DIET TYPE ：vegan
METHOD ：poach
ORIGIN ：🇨🇳
PAIRING ：toasted nuts
RECIPE : Click here
REMARK : Here is a recipe from ancient times dating back to the Song Dynasty (960~1279) in China. It can be found in a book titled “Mountaineers' Dinner Table" by Lin Hong, who, inspired by the colors of the soup, has named it “rosy sky after snow soup”.
LOOK ：The white colour of the tofu and the pink of the flower come together to form a painting of a rosy sky after the snow.
AROMA ：The rosy and slightly spicy aromas blend harmoniously with those of soy.
PALATE ：A delightful combination of subtle sweetness and tanginess is complemented by hints of tartness and a zesty punch, creating a refreshing and energizing experience.
Silken Tofu and Shrimp Soup
PROD. TYPE ：silken tofu
DIET TYPE ：omnivore
METHOD ：boiling
ORIGIN ：🇨🇳
PAIRING ：croutons, savory crepes
RECIPE : Click here
REMARK : This is a vintage recipe recorded in the classic Chinese book “Recipes from the Garden of Contentment” by Yuan Mei (1716~1797) of the Qing Dynasty.
LOOK ：The dark-violet and the whiteness of the tofu create a beautiful contrast, while the pink of the shrimp arouses the appetite.
AROMA ：The briny aroma is undeniably intense.
PALATE ：The texture is silky and tender, and the flavors are grounded in umami.
Bacon Shiitake Tofu Soup
PROD. TYPE ：Baishuiyang tofu
DIET TYPE ：omnivore
METHOD ：scald, pan-fry, sauté, simmer
ORIGIN ：🇨🇳
PAIRING ：Puning doujiang
RECIPE : Click here
LOOK ：This dish has a homey appearance, nothing fancy but wholesome and comforting, perfect for a cold winter night.
AROMA ：The fragrance of bacon fat enhances the umami aroma of the broth, making it richer and rounder. And the earthy aroma of shiitake delivers a dimension of freshness.
PALATE ：After simmering for 10 minutes, Baishuiyang tofu has achieved the texture of frozen tofu, enough to absorb the umami flavor. And in addition to enhancing the aroma and adding a contrast of color to the soup, shiitake mushrooms, with their wrinkled gills, resonate with the fluffy texture of the tofu.
Soy Cucumber Gazpacho
PROD. TYPE ：soy milk
DIET TYPE ：vegan
METHOD ：no-heat cooking
ORIGIN ：🇪🇸
PAIRING ：feta cheese, olives
RECIPE : Click here
LOOK ：It features a fresh green appearance.
AROMA ：It exudes a refreshing aroma, blending the lightness of cucumber, the sweetness of soy, and a hint of inviting mint.
PALATE ：It offers a fresh and light sensation, perfectly suited for hot summer days.
Silken Tofu Mushroom Velouté
PROD. TYPE ：siken tofu
DIET TYPE ：vegetarian
METHOD ：stir-fry, simmer
ORIGIN ：🇫🇷
PAIRING ：vegetable chips
RECIPE : Click here
LOOK ：It has a smooth and creamy texture, with a deep beige color.
AROMA ：It releases aromas of mushrooms, garlic, and onion, creating a savory harmony.
PALATE ：It offers a velvety and creamy sensation thanks to the silken tofu, with a deep umami note from the mushrooms, all while providing comfort.
Silken Tofu Mushroom Velouté
PROD. TYPE ：semi-firm tofu, miso
DIET TYPE ：pescetarian
METHOD ：simmer
ORIGIN ：🇯🇵
PAIRING ：vegetable tempura
RECIPE : Click here
LOOK ：It has a slightly cloudy appearance, with white tofu cubes floating on the surface. Dark green seaweed adds a pop of color and texture to this simple soup.
AROMA ：It gives off a pronounced umami aroma, thanks to the miso paste, which adds a rich, fermented, and slightly salty depth.
PALATE ：The dashi broth delivers a delicate marine flavor, the tofu a light softness, and the seaweed brings fresh, briny notes and a unique gelatinous texture.
