February 19, 2019
Oyster, the taste of winter. They are nutritionally ideal, too. Together with Tofu (bean curd) and a lot of vegetables, it’s easy to survive any winter. Sprinkles of a mixture of red pepper and other spices add to the aesthetics and keep you warmer.
Oysters are called “sea milk” in Japan, because of their richness in nutrition. They have ample protein, vitamins, Iron, Zinc, Calcium. They are loaded with Omega 3 Fatty Acids, too.
On the other hand, they are low in calories, cholesterol, and fat. So, they are one of the most well-balanced foods.
What about Tofu? It’s made from soybean curds. Soybean has plenty of protein, too. It’s one of the major protein sources for vegans and vegetarians. It contains many important vitamins and minerals, similar to the oysters. Maybe we can call it “field milk”.
Imagine how perfect it would be, if these 2 foodstuff is reinforced by a lot of vegetables. And most importantly, the dish is super delicious!
Here’s a simple recipe.
Tip: when preparing the broth, a little stronger taste would lead to flavorsome results. If you can’t get some of the ingredients, use your imagination. You can replace them with your available foodstuff.
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Japaneses mom's recipe series 002:
Oyster and Tofu Stew on Syosaku Urushi Glass Flat Dinner Plate Majestic Green with Gold Leaf, Dishwasher Safe.
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