Home-Made Tofu

Uncle and eemo took me to a tofu house, one of many dotting the base of one of the mountains looming on the outskirts of Seoul. As we drove in, the area reminded me of one of the ski villages in Lake Tahoe, with alpine sports stores and rough-hewn log cabin-like eateries cramming the winding streets. Back to the subject at hand: the tofu. Made fresh daily on the premises, the soft soy had the texture of silky smooth custard and a mild, almost milky flavor. Dressed with a bit of chili pepper-laced soy sauce and a sprinkling of scallions, it made for a really tasty meal.









Of course, tofu wasn't all we ate. We also put away helpings of fish, steamed rice, salad, fermented bean soup, pickled veg, pork and sweet potatoes. That said, the tofu was by far the star of the show.