"Ariane Jenkins" > wrote in message
...
> On 12 May 2004 17:03:58 GMT, SeafoodAdv > wrote:
> >
> > On another note, people not grown up in tofu culture equate uncooked
tofu as a
> > chunk of raw meat and refuse to eat unless cooked.
> >
> > Then you have another group who equates tofu as cooked cold cutst. They
treat
> > make tofu sandwiches with mayo and mustard, alfafa sprouts, onions,
lettuce,
> > etc. .
> >
> > Then there are also people coming up with innovative recipes with tofu
(equated
> > as ground meat) as in tofu pasta, tofu lasagna, tofu meatloaf, etc.
> >
> > The "sanctity" of the subtle tofu taste is lost IMHO. YMMV.
> >
> > Walter Rhee, "The Seafood Advisor"
> >
> > On the other hand, you have some non-Westerners thinking spaghetti
sauces are
> > always made with ketchup and carrots.
>
> LOL... DH didn't grow up with tofu. I don't think he ever
> had it until he was in his late twenties at the very least, but he
> really took a liking to it. So far, his favorite ways of eating it
> are in a stir-fry (could be pan fried or deep fried first, or left as
> is) or with spiced ground pork as in Ma Po Tofu (which is tonight's
> dinner, actually), or in agedashi tofu as an appetizer at sushi bars,
> although we've made it at home for the main course. He does also like
> inari sushi, but I'm not as fond of it. We prefer the Hinochi (sp?)
> brand, soft tofu.
>
> Ariane

Yes that's the House Hinoichi brand