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Matter of Taste

Tofu might not exactly conjure up images of an exciting dish in India,but Japanese food consultant Yukio Nishimagi,who is in India to promote a brand of tofu he has developed,tells us that it is an inseparable part of most South Asian cuisines.

Written by Debesh Banerjee |
March 28, 2010 2:24:41 am

Japanese food consultant Yukio Nishimagi is in India to encourage Indians to develop a taste for tofu

Tofu might not exactly conjure up images of an exciting dish in India,but Japanese food consultant Yukio Nishimagi,who is in India to promote a brand of tofu he has developed,tells us that it is an inseparable part of most South Asian cuisines. “Tofu lends itself easily to different kinds of tastes,which is why it is so popular,” says the 56-year-old,arranging pieces of stir fried tofu stuffed with assorted vegetables (Rs 475) on a platter at the 400 Stonegrill Lounge at Saket.

Two years ago when Nishimagi visited Delhi,he had been surprised by how very few south Asian diners incorporated the item in their menus. He returned soon after,this time with his brand of Momen Tofu,which he started retailing across select super stores in Delhi. This year Nishimagi,who hails from Koriyama in Japan,is back with recipes of experimental Japanese dishes incorporating tofu. His selection of 15 dishes is part of a month-long food festival at the restaurant. The list includes staples like vegetable miso soup with diced raw tofu (Rs 250) and f ried tofu strips served with blanched vegetables and shitake mushrooms (Rs 475). While the former has a slightly pungent taste,the latter is succulent and melts in the mouth. Other dishes in the menu include vegetable tofu nimono (Rs 475),a warm stew made of grilled tofu,and an extravagant preparation of lava stone grilled tofu (Rs 575) with soya sauce. For those with a sweet tooth,the tofu and banana mousse (Rs 225) is a perfect meal-ender.

The festival ends on April 30. For details,contact: 9910588226.

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