EnglishMeat tofu
Familiarity with winter staple
Meat tofu introduction
“Meat tofu” is a simple dish of boiled beef, tofu and green onions. The traditional Kyoto vegetable “Kujo Negi” is often used for green onions.
Kujo Negi is characterized by the fact that the shape and taste of the green onion change with the season. You can enjoy a soft flavor in spring and a refreshing pungent taste from summer to autumn. The season is cold from December to February of the following year. The sweetness that is unique to Kujo Negi increases by frost. In addition, the thickness of the leaves also increases, so you can eat it.
Beef and tofu are seasoned in a pan in a kiyaki style. When it is cooked well, put the chopped Kujo green onion and cook it further before eating. The taste of waritsity is flavored differently depending on the home and the restaurant, and the personality appears. Kujo green onions are sweet and delicious enough to put them on fire quickly.
Kujo Negi is characterized by the fact that the shape and taste of the green onion change with the season. You can enjoy a soft flavor in spring and a refreshing pungent taste from summer to autumn. The season is cold from December to February of the following year. The sweetness that is unique to Kujo Negi increases by frost. In addition, the thickness of the leaves also increases, so you can eat it.
Beef and tofu are seasoned in a pan in a kiyaki style. When it is cooked well, put the chopped Kujo green onion and cook it further before eating. The taste of waritsity is flavored differently depending on the home and the restaurant, and the personality appears. Kujo green onions are sweet and delicious enough to put them on fire quickly.
