There was a time when I could not stand tofu. Could be you’re in that same place right now.
Whether it was the texture or the two words “bean” and “curd” put together that initially turned me off, I’m not sure.
What I do remember clearly is that whenever I spied pieces of it in a soup or some other dish that I was eating, I would pick each of the little critters out one-by-one and eat everything else.
I did this even during the first several months that I lived in Japan as an English teacher. I mean, I wanted to be a good ambassador for the U.S. and all, but there’s only so much you can ask of a person.
Fast forward to today and I can tell you that some things really are an “acquired taste.”
Because I’m no longer terrified of tofu. I’m a fan of the chunky white stuff now.
Especially when it’s late summer and still too warm to mess around in a hot kitchen, I look forward to eating a cool and delicious plate of hiyayakko.
My granddaughter walked in as I was preparing the hiyayakko and wanted to try it. She’s already crazy about sushi, but this is her first taste of tofu served this way …