This is a type of tofu which has a rough texture and rich flavor. In Japanese. momen means “cotton” and momen tofu refers to firm or hard tofu. Because of its texture, this type is preferably used in cooking such as stir-fry, simmered dishes, etc. Kinugoshi Tofu is the type that has soft and smooth texture. As in Japanese, kinu means “silk” so people call this type kinugoshi because its texture is similar to silk. In constrast to firm tofu, it is preferable in dishes such as salad, hiyayakko so that you can straightly enjoy its fresh taste. In Sapporo City West Ward there is a facility named "Shiroi Koibito Park" where one can see the Shiroi Koibito production line, history of the chocolate and artwork among other things such as the Ishiya Chocolate Factory, Consadole Sapporo's training grounds, known as Miyanosawa Shiroi Koibito Football Stadium, and their clubhouse, also visitors are able to take classes in making Shiroi Kobito-style sweets. [3] In the vicinity of the former National Route 5 on the banks of the Hassamu River and around National Route 36 there are giant billboards based on the Consadole Sapporo uniform's image. If you want to make that style of bales, shape the rice from step 1 into bales. Spread an appropriate amount of red bean paste on the plastic wrap, put the rice on top, and wrap it with plastic wrap to coat it with the red bean paste. Where to buy Botamochi Minami Machida (OHAGI3 南町田店) But if you so prefer a peek into the real deal, the factory, which features staff hard at work at the production lines, can also be seen. While you’re there, try to spot a counter, which updates live the number of products produced on the day.

About a minute and a half on foot from Yukigaya Otsuka Station, this stylish Japanese-style shop, Araiya Shop, is so popular that local celebrities frequent it. Namaage/ Atsuage tofu: to make this type, drain firm tofu and then fry at a high temperature. It also has a name: atsuage tofu, which is another name for deep-fried tofu. The Hokkaido Ice Pavilion isn’t just a place; it’s a journey through a glittering wonderland where you can immerse yourself in the beauty of ice and snow without braving the winter chill. So, step inside this frozen realm and let your imagination run wild amidst the glistening magic of Hokkaido! Why should I enjoy the winter holidays in Hokkaido? Shiroi koibito park มีสถานที่และสิ่งน่าสนใจให้ชมเต็มไปหมด โดยจะแบ่งออกเป็นโซนหลักๆ ดังนี้ CHOCOTOPIA HOUSE Odori แล้วขึ้นรถไฟสาย Tozai Line ไปลงที่สถานี Miyanosawa แล้วเดินออกทางออกหมายเลข 2 เดินต่ออีกไม่เกิน 10นาทีก็ถึงจุดหมายAdmission: ¥800 (~USD5.89) for adults aged 16 and above, ¥400 (~USD2.95) for children aged 4 to 15, and free for children under 3 years old

There is a lot to take in, and it may be a challenge for children to take the time to enjoy the museum sections.

Check out the new-look store

In addition, sales of baumkuchen with Shiroi Koibito's white chocolate kneaded into the dough "Shiroi Baum Tsumugi" commenced on December 17, 2009.

The gardens vary from season to season so to see in flower or to see the Winter decorations, you have to plan around the time of year. The attendant will take your name and the number of seats you need – to our amusement, the attendant spoke no English and had me write down my own name amongst a sea of Japanese writing. Tofu is an essential food for not only Japanese but also people all around the world. There are so many types of it as well as many ways to cook it. As it is now so common in daily life, you can find it at any supermarkets. However, if you want to challenge yourself and have some fun, we recommend make tofu at home by yourself. With your hand-made, you can cook any dishes suitable for both hot and cold weather. How about the refreshing hiyayakko for hot summer days and tofu miso soup to survive the cold winter?! Wandering around, other whimsical structures you will encounter around Shiroi Kobito Park include a treehouse and a chimney “propped up” by a pyramid of chefs.Yuba: dried tofu skin. When heating the soymilk, a film forms on the surface and it is pulled up with a bamboo skewer to produce “raw yuba,” which is used for cooking. In terms of nutrition, yuba is rich in protein and oil, and you can keep it as one type of dried food. Okara: the leftover when squeeze the mixture to make soymilk. Okara contains a considerable amount of protein and fat, as well as dietary fiber and micronutrients. As Ishiya Co. is the official sponsor of Consadole Sapporo in the J.League, the Shiroi Koibito logo is displayed on their kits. A highlight of the tour is the chance to see Ishiya Chocolate Factory floor. Inside, neatly dressed workers busy about, hard at work assembling the latest confections for the sweet-toothed to savour. Shiroi Koibito biscuits on the production line Yakidofu: made by draining firm tofu and grilling it over charcoal or oven. It does not crumble easily so it is often used for sukiyaki, simmered dishes, and dengaku.