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281 relations: A-gei, Abura-age, Acetic acid, Adzuki bean, Agar, Agedashi dōfu, Allium monanthum, Almond, American Heart Association, Americas, Anju (food), Annin tofu, Asian cuisine, Asinan, Australia, Awamori, Bacon, Bamar people, Banchan, Beef, Benjamin Franklin, Blanching (cooking), Buddha's delight, Buddhism, Buddhism in Japan, Buddhist cuisine, Burmese cuisine, Burmese language, Burmese tofu, Calcium, Calcium chloride, Calcium sulfate, Calorie, Cambodia, Canola, Caséo-Sojaïne, Cebu City, Central Java, Century egg, Chawanmushi, Cheese, Cheesecloth, Cheesemaking, Chickpea, Chili pepper, Chili sauce, China, Chinese cabbage, Chinese cuisine, Chinese language, ..., Chopsticks, Citric acid, Coconut milk, Colloid, Compendium of Materia Medica, Condiment, Congee, Cooking, Coriander, Curd, Dashi, Deep frying, Dessert, Dim sum, Doenjang-guk, Doenjang-jjigae, Douhua, Dubu-kimchi, East India, Edo period, Egg as food, Emulsion, Enzyme, Europe, Fermented bean curd, Filipino cuisine, Food and Drug Administration, Food drying, Freeze-drying, Freezing, Gado-gado, Gangneung, Ganmodoki, Garlic, Gel, Gelatin, Gelato, Ginger, Glucono delta-lactone, Gokayama, Gram flour, Guan Yu, Gypsum, Han dynasty, Helianthus, High-density lipoprotein, History of China, Hiyayakko, Hong Kong, Indonesia, Indonesian cuisine, Indonesian language, Ipomoea aquatica, Iron, Ishikawa Prefecture, Isoflavones, Iya Valley, James Flint (merchant), Japan, Japanese cuisine, Japanese language, Jeongol, Jiangnan, Jidou liangfen, Jjigae, John Bartram, Jorim, Joseph Needham, Jujube, Kasuga-taisha, Katsuobushi, Kebab, Ketoprak (dish), Ketupat, Kimchi, Kimchi-jjigae, Kitsune, Kodansha, Kombu, Korea, Korean brining salt, Korean cuisine, Korean language, Kudzu, Kumamoto, Laksa, Lamb and mutton, Lamma Island, Lasagne, Leaf vegetable, Lees (fermentation), Legume, Li Shizeng, Li Shizhen, Lipoxygenase, List of soy-based foods, List of tofu dishes, Liu An, Longan, Los Angeles Tofu Festival, Low-density lipoprotein, Magnesium, Magnesium chloride, Magnesium sulfate, Mala sauce, Malaysia, Malaysian cuisine, Mango, Mapo doufu, Meatball, Meatloaf, Mie goreng, Mirin, Miso, Miso soup, Monascus purpureus, Mongols, Mount Kōya, Muk (food), Mung bean, Muslin, Myanmar, Nara period, Nara, Nara, National Institute of Korean Language, New Zealand, Noodle, Oatmeal, Okara (food), Okinawa Prefecture, Okinawan language, Oncom, Palm oil, Palm sugar, Paneer, Papain, Peanut, Peranakan, Philippines, Phytoestrogens, Pidan doufu, Pigeon pea, Pinyin, Polenta, Potassium chloride, Protease, Protein, Protein (nutrient), Pudding, Purée, Qi, Qufu, Red yeast rice, Refrigeration, Rojak, Sago, Sake, Saline water, Scallion, Science and Civilisation in China, Sea salt, Seawater, Sesame, Shallot, Shan people, Shrimp, Sichuan cuisine, Singapore, Singaporean cuisine, Sino-Korean vocabulary, Siomay, Smoothie, Sodium chloride, Solae (company), Song dynasty, Soup, Southeast Asia, Southern Min, Southwest China, Soy milk, Soy sauce, Soybean, Standard Korean Language Dictionary, Staple food, Stinky tofu, Stocks, Sundubu-jjigae, Surimi, Sweet potato, Sweet soy sauce, Taho, Tahu gejrot, Tahu goreng, Tahu sumedang, Taiwan, Tamarind, Tapioca, Tatsoi, Tempeh, Textured vegetable protein, Thai cuisine, Thailand, Tofu Hyakuchin, Tofu skin, Tokushima Prefecture, Tondo (historical polity), Toyama Prefecture, Tradition, Traditional Chinese medicine, Ttukbaegi, Turmeric, Udon, University of Kentucky, Van der Waals force, Veganism, Vegetable, Vegetable oil, Vegetarian cuisine, Vegetarianism, Veggie burger, Vietnam, Vietnamese cuisine, Vinegar, Wheat gluten (food), Wing Chun (film), Yim Wing-chun, Yin and yang, Yong Tau Foo, Youtiao, Yuanyang County, Yunnan, Yunnan. Expand index (231 more) »
A-gei
A-gei are a speciality food originating from Tamsui District of New Taipei City and consists of a piece of fried tofu, stuffed with cooked Cellophane noodles, and sealed with surimi, which is widely sold by vendors in the district.
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Abura-age
, is a Japanese food product made from soybeans.
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Acetic acid
Acetic acid, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).
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Adzuki bean
The adzuki bean (Vigna angularis; from, sometimes transliterated as azuki or aduki, or English red mung bean) is an annual vine widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean.
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Agar
Agar (pronounced, sometimes) or agar-agar is a jelly-like substance, obtained from algae.
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Agedashi dōfu
is a Japanese way to serve hot tofu.
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Allium monanthum
Allium monanthum, the Korean wild chive, is a spring vegetable with minuscule bulbous roots that have a mild onion flavor and found in the woodlands of Korea, Japan, northeastern Russia (Primorye), and northeastern China (Hebei, Heilongjiang, Jilin, Liaoning).
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Almond
The almond (Prunus dulcis, syn. Prunus amygdalus) is a species of tree native to Mediterranean climate regions of the Middle East, from Syria and Turkey to India and Pakistan, although it has been introduced elsewhere.
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American Heart Association
The American Heart Association (AHA) is a non-profit organization in the United States that fosters appropriate cardiac care in an effort to reduce disability and deaths caused by cardiovascular disease and stroke.
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Americas
The Americas (also collectively called America)"America." The Oxford Companion to the English Language.
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Anju (food)
Anju is a Korean term for food consumed with alcohol.
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Annin tofu
Annin tofu (杏仁豆腐) or almond tofu is a soft, jellied dessert made of apricot kernel milk, (which is often translated as almond milk, as apricot kernel itself is often translated as "almond"), agar, and sugar.
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Asian cuisine
Asian cuisine includes several major regional cuisines: East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern/Western Asian.
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Asinan
Asinan is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia.
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Australia
Australia, officially the Commonwealth of Australia, is a sovereign country comprising the mainland of the Australian continent, the island of Tasmania and numerous smaller islands.
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Awamori
Awamori (泡盛) is an alcoholic beverage indigenous and unique to Okinawa, Japan.
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Bacon
Bacon is a type of salt-cured pork.
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Bamar people
The Bamar (also historically the Burmese and Burmans) are the dominant ethnic group in Myanmar.
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Banchan
Banchan (from Korean) is a collective name for small side dishes served along with cooked rice in Korean cuisine.
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Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
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Benjamin Franklin
Benjamin Franklin (April 17, 1790) was an American polymath and one of the Founding Fathers of the United States.
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Blanching (cooking)
Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.
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Buddha's delight
Buddha's delight, often transliterated as Luóhàn zhāi, lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine.
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Buddhism
Buddhism is the world's fourth-largest religion with over 520 million followers, or over 7% of the global population, known as Buddhists.
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Buddhism in Japan
Buddhism in Japan has been practiced since its official introduction in 552 CE according to the Nihon Shoki from Baekje, Korea, by Buddhist monks.
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Buddhist cuisine
Buddhist cuisine is an East Asian cuisine that is followed by monks and many believers from areas historically influenced by Chinese Buddhism.
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Burmese cuisine
Burmese cuisine includes dishes from various regions of Myanmar.
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Burmese language
The Burmese language (မြန်မာဘာသာ, MLCTS: mranmabhasa, IPA) is the official language of Myanmar.
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Burmese tofu
Burmese tofu (တိုဖူး; or) is a food of Shan origin, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as ''besan'' flour, in a fashion similar to polenta.
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Calcium
Calcium is a chemical element with symbol Ca and atomic number 20.
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Calcium chloride
Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2.
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Calcium sulfate
Calcium sulfate (or calcium sulphate) is the inorganic compound with the formula CaSO4 and related hydrates.
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Calorie
A calorie is a unit of energy.
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Cambodia
Cambodia (កម្ពុជា, or Kampuchea:, Cambodge), officially known as the Kingdom of Cambodia (ព្រះរាជាណាចក្រកម្ពុជា, prĕəh riəciənaacak kampuciə,; Royaume du Cambodge), is a sovereign state located in the southern portion of the Indochina peninsula in Southeast Asia.
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Canola
Canola oil, or canola for short, is a vegetable oil derived from rapeseed that is low in erucic acid, as opposed to colza oil.
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Caséo-Sojaïne
The factory Caséo-Sojaïne was founded in 1908 or 1909 in La Garenne-Colombes (in the banlieue of Paris) to process soy.
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Cebu City
Cebu City (Dakbayan sa Sugbu; Lungsod ng Cebu) is a first class highly urbanized city in the island province of Cebu in Central Visayas, Philippines.
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Central Java
Central Java (Jawa Tengah, abbreviated as Jateng) is a province of Indonesia.
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Century egg
Century egg or Pidan, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, millennium egg, skin egg and black egg, is a Chinese preserved food product and delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing. Through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds. Some eggs have patterns near the surface of the egg white that are likened to pine branches, and that gives rise to one of its Chinese names, the pine-patterned egg.
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Chawanmushi
is an egg custard dish found in Japan.
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Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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Cheesecloth
Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheese making and cooking.
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Cheesemaking
Cheesemaking (or caseiculture) is the craft of making cheese, which dates back at least 5,000 years.
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Chickpea
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Chili sauce
Chili sauce is a condiment prepared with chili peppers and sometimes red tomato as primary ingredients.
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China
China, officially the People's Republic of China (PRC), is a unitary one-party sovereign state in East Asia and the world's most populous country, with a population of around /1e9 round 3 billion.
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Chinese cabbage
Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).
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Chinese cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.
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Chinese language
Chinese is a group of related, but in many cases mutually unintelligible, language varieties, forming a branch of the Sino-Tibetan language family.
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Chopsticks
Chopsticks are shaped pairs of equal-length sticks that have been used as kitchen and eating utensils in virtually all of East Asia for over 2000 years.
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Citric acid
Citric acid is a weak organic acid that has the chemical formula.
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Coconut milk
Coconut milk is the liquid that comes from the grated meat of a mature coconut.
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Colloid
In chemistry, a colloid is a mixture in which one substance of microscopically dispersed insoluble particles is suspended throughout another substance.
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Compendium of Materia Medica
The Compendium of Materia Medica (also known by the romanizations Bencao Gangmu or Pen-tsao Kang-mu) is a Chinese herbology volume written by Li Shizhen during the Ming dynasty; its first draft was completed in 1578.
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Condiment
A condiment is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish.
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Congee
Congee or conjee is a type of rice porridge or gruel popular in many Asian countries, especially East Asia.
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Cooking
Cooking or cookery is the art, technology, science and craft of preparing food for consumption.
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Coriander
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae.
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Curd
Curds are a dairy product obtained by coagulating milk in a process called curdling.
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Dashi
is a class of soup and cooking stock used in Japanese cuisine.
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Deep frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan.
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Dessert
Dessert is a confectionery course that concludes a main meal.
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Dim sum
Dim sum is a style of Chinese cuisine (particularly Cantonese but also other varieties) prepared as small bite-sized portions of food served in small steamer baskets or on small plates.
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Doenjang-guk
Doenjang-guk or soybean paste soup is a guk (soup) made with doenjang (soybean paste) and other ingredients, such as vegetables, meat, and seafood.
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Doenjang-jjigae
Doenjang-jjigae or soybean paste stew is a rich, silky jjigae (stew) made with doenjang (soybean paste) and available ingredients such as vegetables (scallions, aehobak, radishes, potatoes, chili pepper), mushrooms, tofu, seafood (shrimp, clams) and meat (beef, pork).
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Douhua
Douhua is the short form of doufuhua.
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Dubu-kimchi
Dubu-kimchi is a Korean dish consisting of tofu and stir-fried kimchi.
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East India
East India is a region of India consisting of the Indian states of Bihar, Jharkhand, West Bengal, Odisha and also the union territory Andaman and Nicobar Islands.
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Edo period
The or is the period between 1603 and 1868 in the history of Japan, when Japanese society was under the rule of the Tokugawa shogunate and the country's 300 regional daimyō.
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Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
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Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
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Enzyme
Enzymes are macromolecular biological catalysts.
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Europe
Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere.
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Fermented bean curd
Fermented tofu (also called fermented bean curd, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine.
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Filipino cuisine
Filipino cuisine (Lutuing Pilipino/Pagkaing Pilipino) is composed of the cuisines of 144 distinct ethno-linguistic groups found throughout the Philippine archipelago.
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Food and Drug Administration
The Food and Drug Administration (FDA or USFDA) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.
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Food drying
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated).
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Freeze-drying
Freeze drying, also known as lyophilisation or cryodessication, is a low temperature dehydration process which involves freezing the product, lowering pressure, then removing the ice by sublimation.
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Freezing
Freezing, or solidification, is a phase transition in which a liquid turns into a solid when its temperature is lowered below its freezing point.
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Gado-gado
Gado-gado (Indonesian or Betawi), also known as lotek (Sundanese and Javanese), is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong (rice wrapped in a banana leaf), served with a peanut sauce dressing.
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Gangneung
Gangneung is a city in the province of Gangwon-do, on the east coast of South Korea.
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Ganmodoki
is a fried tofu fritter made with vegetables, such as carrots, lotus roots and burdock.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Gel
A gel is a solid jelly-like material that can have properties ranging from soft and weak to hard and tough.
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Gelatin
Gelatin or gelatine (from gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts.
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Gelato
Gelato is ice cream made in the Italian style.
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Ginger
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.
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Glucono delta-lactone
Glucono delta-lactone (GDL), also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent.
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Gokayama
is an area within the city of Nanto in Toyama Prefecture, Japan.
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Gram flour
Gram flour or chickpea flour or besan (बेसन; ပဲမှုန့်; بيسن), is a pulse flour made from a variety of ground chickpea known as Bengal gram.
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Guan Yu
Guan Yu (died January or February 220), courtesy name Yunchang, was a general serving under the warlord Liu Bei in the late Eastern Han dynasty.
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Gypsum
Gypsum is a soft sulfate mineral composed of calcium sulfate dihydrate, with the chemical formula CaSO4·2H2O.
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Han dynasty
The Han dynasty was the second imperial dynasty of China (206 BC–220 AD), preceded by the Qin dynasty (221–206 BC) and succeeded by the Three Kingdoms period (220–280 AD). Spanning over four centuries, the Han period is considered a golden age in Chinese history. To this day, China's majority ethnic group refers to themselves as the "Han Chinese" and the Chinese script is referred to as "Han characters". It was founded by the rebel leader Liu Bang, known posthumously as Emperor Gaozu of Han, and briefly interrupted by the Xin dynasty (9–23 AD) of the former regent Wang Mang. This interregnum separates the Han dynasty into two periods: the Western Han or Former Han (206 BC–9 AD) and the Eastern Han or Later Han (25–220 AD). The emperor was at the pinnacle of Han society. He presided over the Han government but shared power with both the nobility and appointed ministers who came largely from the scholarly gentry class. The Han Empire was divided into areas directly controlled by the central government using an innovation inherited from the Qin known as commanderies, and a number of semi-autonomous kingdoms. These kingdoms gradually lost all vestiges of their independence, particularly following the Rebellion of the Seven States. From the reign of Emperor Wu (r. 141–87 BC) onward, the Chinese court officially sponsored Confucianism in education and court politics, synthesized with the cosmology of later scholars such as Dong Zhongshu. This policy endured until the fall of the Qing dynasty in 1911 AD. The Han dynasty saw an age of economic prosperity and witnessed a significant growth of the money economy first established during the Zhou dynasty (c. 1050–256 BC). The coinage issued by the central government mint in 119 BC remained the standard coinage of China until the Tang dynasty (618–907 AD). The period saw a number of limited institutional innovations. To finance its military campaigns and the settlement of newly conquered frontier territories, the Han government nationalized the private salt and iron industries in 117 BC, but these government monopolies were repealed during the Eastern Han dynasty. Science and technology during the Han period saw significant advances, including the process of papermaking, the nautical steering ship rudder, the use of negative numbers in mathematics, the raised-relief map, the hydraulic-powered armillary sphere for astronomy, and a seismometer for measuring earthquakes employing an inverted pendulum. The Xiongnu, a nomadic steppe confederation, defeated the Han in 200 BC and forced the Han to submit as a de facto inferior partner, but continued their raids on the Han borders. Emperor Wu launched several military campaigns against them. The ultimate Han victory in these wars eventually forced the Xiongnu to accept vassal status as Han tributaries. These campaigns expanded Han sovereignty into the Tarim Basin of Central Asia, divided the Xiongnu into two separate confederations, and helped establish the vast trade network known as the Silk Road, which reached as far as the Mediterranean world. The territories north of Han's borders were quickly overrun by the nomadic Xianbei confederation. Emperor Wu also launched successful military expeditions in the south, annexing Nanyue in 111 BC and Dian in 109 BC, and in the Korean Peninsula where the Xuantu and Lelang Commanderies were established in 108 BC. After 92 AD, the palace eunuchs increasingly involved themselves in court politics, engaging in violent power struggles between the various consort clans of the empresses and empresses dowager, causing the Han's ultimate downfall. Imperial authority was also seriously challenged by large Daoist religious societies which instigated the Yellow Turban Rebellion and the Five Pecks of Rice Rebellion. Following the death of Emperor Ling (r. 168–189 AD), the palace eunuchs suffered wholesale massacre by military officers, allowing members of the aristocracy and military governors to become warlords and divide the empire. When Cao Pi, King of Wei, usurped the throne from Emperor Xian, the Han dynasty would eventually collapse and ceased to exist.
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Helianthus
Helianthus or sunflower is a genus of plants comprising about 70 species Flora of North America.
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High-density lipoprotein
High-density lipoproteins (HDL) are one of the five major groups of lipoproteins.
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History of China
The earliest known written records of the history of China date from as early as 1250 BC,William G. Boltz, Early Chinese Writing, World Archaeology, Vol.
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Hiyayakko
is a Japanese dish made with chilled tofu and toppings.
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Hong Kong
Hong Kong (Chinese: 香港), officially the Hong Kong Special Administrative Region of the People's Republic of China, is an autonomous territory of China on the eastern side of the Pearl River estuary in East Asia.
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Indonesia
Indonesia (or; Indonesian), officially the Republic of Indonesia (Republik Indonesia), is a transcontinental unitary sovereign state located mainly in Southeast Asia, with some territories in Oceania.
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Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour.
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Indonesian language
Indonesian (bahasa Indonesia) is the official language of Indonesia.
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Ipomoea aquatica
Ipomoea aquatica is a semiaquatic, tropical plant grown as a vegetable for its tender shoots and leaves.
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Iron
Iron is a chemical element with symbol Fe (from ferrum) and atomic number 26.
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Ishikawa Prefecture
is a prefecture of Japan located in the Chūbu region on Honshu island.
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Isoflavones
Isoflavones are a type of naturally occurring isoflavonoids, many of which act as phytoestrogens in mammals.
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Iya Valley
The Iya Valley (祖谷 Iya) region in Tokushima Prefecture, Japan is a scenic area known for its dramatic mountain valleys, thatched roof farmhouses and historic vine bridges.
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James Flint (merchant)
James Flint (Chinese name: 洪任輝, Hong Renhui, ?1720–?) was an 18th-century British merchant and diplomat employed by the East India Company and noted for his role in precipitating the Canton System of Chinese trade with the West.
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Japan
Japan (日本; Nippon or Nihon; formally 日本国 or Nihon-koku, lit. "State of Japan") is a sovereign island country in East Asia.
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Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes.
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Japanese language
is an East Asian language spoken by about 128 million people, primarily in Japan, where it is the national language.
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Jeongol
Jeongol is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it.
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Jiangnan
Jiangnan or Jiang Nan (sometimes spelled Kiang-nan, literally "South of the river") is a geographic area in China referring to lands immediately to the south of the lower reaches of the Yangtze River, including the southern part of its delta.
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Jidou liangfen
Jidou liangfen is a traditional dish in the Yunnan cuisine of China, made from chickpeas.
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Jjigae
Jjigae is a Korean dish similar to a Western stew.
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John Bartram
John Bartram (March 23, 1699 – September 22, 1777) was an early American botanist, horticulturist and explorer.
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Jorim
Jorim is a simmered Korean dish, made by boiling vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down.
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Joseph Needham
Noel Joseph Terence Montgomery Needham (9 December 1900 – 24 March 1995) was a British biochemist, historian and sinologist known for his scientific research and writing on the history of Chinese science and technology.
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Jujube
Ziziphus jujuba (from Greek ζίζυφον, zízyphon), commonly called jujube (sometimes jujuba), red date, Chinese date, Korean date, or Indian date is a species of Ziziphus in the buckthorn family (Rhamnaceae).
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Kasuga-taisha
is a Shinto shrine in the city of Nara, in Nara Prefecture, Japan.
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Katsuobushi
is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis).
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Kebab
Kebabs (also kabobs or kababs) are various cooked meat dishes, with their origins in Middle Eastern cuisine.
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Ketoprak (dish)
Ketoprak is a vegetarian dish from Jakarta, Indonesia, consists of tofu, vegetables and rice cake, rice vermicelli served in peanut sauce.
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Ketupat
Ketupat (in Malay and Indonesian), Kupat (in Javanese and Sundanese) or Tipat (in Balinese) is a type of dumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch.
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Kimchi
Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).
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Kimchi-jjigae
Kimchi-jjigae or kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood.
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Kitsune
is the Japanese word for the fox.
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Kodansha
is a Japanese publishing company headquartered in Bunkyō, Tokyo, Japan.
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Kombu
Kombu (from konbu) is edible kelp from mostly the family Laminariaceae and is widely eaten in East Asia.
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Korea
Korea is a region in East Asia; since 1945 it has been divided into two distinctive sovereign states: North Korea and South Korea.
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Korean brining salt
Korean brining salt, also called Korean sea salt, is a variety of edible salt with a larger grain size compared to common kitchen salt.
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Korean cuisine
Korean cuisine has evolved through centuries of social and political change.
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Korean language
The Korean language (Chosŏn'gŭl/Hangul: 조선말/한국어; Hanja: 朝鮮말/韓國語) is an East Asian language spoken by about 80 million people.
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Kudzu
Kudzu (also called Japanese arrowroot) is a group of plants in the genus Pueraria, in the pea family Fabaceae, subfamily Faboideae.
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Kumamoto
is the capital city of Kumamoto Prefecture on the island of Kyushu, Japan.
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Laksa
Laksa is a spicy noodle soup popular in the Peranakan cuisine.
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Lamb and mutton
Lamb, hogget, and mutton are the meat of domestic sheep (species Ovis aries) at different ages.
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Lamma Island
Lamma Island, also known as Pok Liu Chau or simply Pok Liu, is the third largest island in Hong Kong.
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Lasagne
Lasagne (singular lasagna) are wide, flat pasta, and possibly one of the oldest types of pasta.
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Leaf vegetable
Leaf vegetables, also called leafy greens, salad greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots.
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Lees (fermentation)
Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging.
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Legume
A legume is a plant or its fruit or seed in the family Fabaceae (or Leguminosae).
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Li Shizeng
Li Shizeng (29 May 1881 – 30 September 1973) was an educator, promoter of anarchist doctrines, political activist, and member of the Chinese Nationalist Party in early Republican China.
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Li Shizhen
Li Shizhen (July 3, 1518 – 1593), courtesy name Dongbi, was a Chinese polymath, physician, scientist, pharmacologist, herbalist and acupuncturist of the Ming dynasty.
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Lipoxygenase
Lipoxygenases are a family of (non-heme), iron-containing enzymes most of which catalyze the dioxygenation of polyunsaturated fatty acids in lipids containing a cis,cis-1,4- pentadiene into cell signaling agents that serve diverse roles as autocrine signals that regulate the function of their parent cells, paracrine signals that regulate the function of nearby cells, and endocrine signals that regulate the function of distant cells.
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List of soy-based foods
This is a list of soy-based foods.
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List of tofu dishes
This is a list of tofu dishes.
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Liu An
Liú Ān (c. 179–122 BC) was a Han dynasty Chinese prince and an advisor to his nephew, Emperor Wu of Han (武帝).
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Longan
Dimocarpus longan, commonly known as the longan, is a tropical tree that produces edible fruit.
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Los Angeles Tofu Festival
Los Angeles Tofu Festival, usually known as Tofu Festival or Tofu Fest, was a weekend matsuri held every August in Little Tokyo, Los Angeles from 1995 to 2007.
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Low-density lipoprotein
Low-density lipoprotein (LDL) is one of the five major groups of lipoprotein which transport all fat molecules around the body in the extracellular water.
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Magnesium
Magnesium is a chemical element with symbol Mg and atomic number 12.
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Magnesium chloride
Magnesium chloride is the name for the chemical compound with the formula MgCl2 and its various hydrates MgCl2(H2O)x.
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Magnesium sulfate
Magnesium sulfate is an inorganic salt with the formula MgSO4(H2O)x where 0≤x≤7.
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Mala sauce
Mala sauce is a popular oily, spicy, and numbing Chinese sauce which consists of Sichuanese peppercorn, chili pepper and various spices simmered with oil.
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Malaysia
Malaysia is a federal constitutional monarchy in Southeast Asia.
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Malaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population.
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Mango
Mangoes are juicy stone fruit (drupe) from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit.
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Mapo doufu
Mapo doufu or Mapo tofu (麻婆豆腐) is a popular Chinese dish from Sichuan province.
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Meatball
A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.
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Meatloaf
Meatloaf is a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked or smoked.
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Mie goreng
Mie goreng (mie goreng or mi goreng; mee goreng or mi goreng; both meaning "fried noodles"), also known as bakmi goreng, is a flavourful and often spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam, and Singapore.
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Mirin
is an essential condiment used in Japanese cuisine.
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Miso
is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.
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Miso soup
is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed.
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Monascus purpureus
Monascus purpureus (syn. M. albidus, M. anka, M. araneosus, M. major, M. rubiginosus, and M. vini;, lit. "red yeast") is a species of mold that is purplish-red in color.
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Mongols
The Mongols (ᠮᠣᠩᠭᠣᠯᠴᠤᠳ, Mongolchuud) are an East-Central Asian ethnic group native to Mongolia and China's Inner Mongolia Autonomous Region.
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Mount Kōya
In everyday language is the name of a huge temple settlement in Wakayama Prefecture to the south of Osaka.
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Muk (food)
Muk or mook is a Korean food made from grains, beans, or nut starch such as buckwheat, sesame, and acorns and has a jelly-like consistency.
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Mung bean
The mung bean (Vigna radiata), alternatively known as the green gram, maash, or moong Sanskrit मुद्ग / mŪgd, is a plant species in the legume family.
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Muslin
Muslin, also mousseline, is a cotton fabric of plain weave.
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Myanmar
Myanmar, officially the Republic of the Union of Myanmar and also known as Burma, is a sovereign state in Southeast Asia.
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Nara period
The of the history of Japan covers the years from AD 710 to 794.
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Nara, Nara
is the capital city of Nara Prefecture located in the Kansai region of Japan.
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National Institute of Korean Language
The National Institute of Korean Language is a language regulator of the Korean language.
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New Zealand
New Zealand (Aotearoa) is a sovereign island country in the southwestern Pacific Ocean.
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Noodle
Noodles are a staple food in many cultures.
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Oatmeal
Oatmeal is made of hulled oat grains – groats – that have either been milled (ground), steel-cut, or rolled.
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Okara (food)
Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remains after pureed soybeans are filtered in the production of soy milk and tofu.
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Okinawa Prefecture
is the southernmost prefecture of Japan.
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Okinawan language
Central Okinawan, or simply the Okinawan language (沖縄口/ウチナーグチ Uchinaaguchi), is a Northern Ryukyuan language spoken primarily in the southern half of the island of Okinawa, as well as in the surrounding islands of Kerama, Kumejima, Tonaki, Aguni, and a number of smaller peripheral islands.
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Oncom
Oncom is one of the traditional staple foods of West Javan (Sundanese) cuisine, Indonesia.
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Palm oil
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis, and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa.
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Palm sugar
Palm sugar is a sweetener derived from any variety of palm tree.
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Paneer
Paneer is a fresh cheese common in South Asia, especially in India.
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Papain
Papain, also known as papaya proteinase I, is a cysteine protease enzyme present in papaya (Carica papaya) and mountain papaya (Vasconcellea cundinamarcensis).
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Peanut
The peanut, also known as the groundnut or the goober and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds.
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Peranakan
Peranakan Chinese, or Straits-born Chinese, are the descendants of Chinese immigrants who came to the Malay archipelago including British Malaya (now Malaysia and Singapore, where they are also referred to as Baba-Nyonya) and Dutch East Indies (now Indonesia; where they are also referred as Kiau-Seng) and southern Thailand, primarily in Phuket and Ranong between the 15th and 17th centuries.
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Philippines
The Philippines (Pilipinas or Filipinas), officially the Republic of the Philippines (Republika ng Pilipinas), is a unitary sovereign and archipelagic country in Southeast Asia.
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Phytoestrogens
Phytoestrogens are plant-derived xenoestrogens (see estrogen) not generated within the endocrine system, but consumed by eating phytoestrogenic plants.
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Pidan doufu
Pidan Doufu 皮蛋豆腐 is a cold tofu dish consisting of slices of silken tofu topped with diced thousand-year-old eggs (皮蛋 or 松花蛋), minced garlic and spring onion, and a splash of soy sauce and Chinese vinegar.
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Pigeon pea
The pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae.
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Pinyin
Hanyu Pinyin Romanization, often abbreviated to pinyin, is the official romanization system for Standard Chinese in mainland China and to some extent in Taiwan.
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Polenta
Polenta is a dish of boiled cornmeal that was historically made from other grains.
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Potassium chloride
Potassium chloride (KCl) is a metal halide salt composed of potassium and chlorine.
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Protease
A protease (also called a peptidase or proteinase) is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds.
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Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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Protein (nutrient)
Proteins are essential nutrients for the human body.
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Pudding
Pudding is a type of food that can be either a dessert or a savory dish.
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Purée
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid.
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Qi
In traditional Chinese culture, qi or ch'i is believed to be a vital force forming part of any living entity.
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Qufu
Qufu is a city in southwestern Shandong Province, China.
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Red yeast rice
Red yeast rice, red rice koji (べにこうじ, lit. 'red koji') or akakoji (あかこぎ, also meaning 'red koji'), red fermented rice, red kojic rice, red koji rice, anka, or ang-kak, is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus.
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Refrigeration
Refrigeration is a process of removing heat from a low-temperature reservoir and transferring it to a high-temperature reservoir.
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Rojak
Rojak (Malay spelling) or Rujak (Indonesian spelling) is a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore.
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Sago
Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of Metroxylon sagu.
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Sake
, also spelled saké, also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran.
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Saline water
Saline water (more commonly known as salt water) is water that contains a high concentration of dissolved salts (mainly NaCl).
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Scallion
Scallions (green onion, spring onion and salad onion) are vegetables of various Allium onion species.
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Science and Civilisation in China
Science and Civilisation in China (1954–) is a series of books initiated and edited by British biochemist, historian and sinologist Joseph Needham, Ph.D (1900–1995).
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Sea salt
Sea salt is a less refined salt that is produced by the evaporation of seawater.
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Seawater
Seawater, or salt water, is water from a sea or ocean.
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Sesame
Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum, also called benne.
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Shallot
The shallot is a type of onion, specifically a botanical variety of the species Allium cepa.
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Shan people
The Shan (တႆး;, ရှမ်းလူမျိုး;; ไทใหญ่ or ฉาน) are a Tai ethnic group of Southeast Asia.
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Shrimp
The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary.
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Sichuan cuisine
Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine is a style of Chinese cuisine originating from Sichuan Province.
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Singapore
Singapore, officially the Republic of Singapore, is a sovereign city-state and island country in Southeast Asia.
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Singaporean cuisine
Singaporean cuisine is diverse and contains elements derived from several ethnic groups, as a result of its history as a seaport with a large immigrant population.
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Sino-Korean vocabulary
Sino-Korean vocabulary or Hanja-eo refers to Korean words of Chinese origin.
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Siomay
Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce.
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Smoothie
A smoothie (occasionally spelled smoothee or smoothy) is a thick, cold beverage made from pureed raw fruit (and sometimes vegetables) blended with ice cream or frozen yogurt, along with other ingredients such as water, crushed ice, fruit juice, sweeteners (e.g. honey, sugar, stevia, syrup), dairy products (e.g. milk, yogurt, or cottage cheese, whey powder), plant milk, nuts, nut butter, seeds, tea, chocolate, herbal supplements, or nutritional supplements.
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Sodium chloride
Sodium chloride, also known as salt, is an ionic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chloride ions.
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Solae (company)
Solae LLC (which traded as The Solae Company) was an international soy ingredients supplier based in St. Louis, Missouri.
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Song dynasty
The Song dynasty (960–1279) was an era of Chinese history that began in 960 and continued until 1279.
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Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid.
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Southeast Asia
Southeast Asia or Southeastern Asia is a subregion of Asia, consisting of the countries that are geographically south of China, east of India, west of New Guinea and north of Australia.
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Southern Min
Southern Min, or Minnan, is a branch of Min Chinese spoken in Taiwan and in certain parts of China including Fujian (especially the Minnan region), eastern Guangdong, Hainan, and southern Zhejiang.
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Southwest China
Southwest China is a region of the People's Republic of China defined by governmental bureaus that includes the municipality of Chongqing, the provinces of Sichuan, Yunnan and Guizhou, and the Tibet Autonomous Region.
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Soy milk
Soy milk or soymilk is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates.
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Soybean
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
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Standard Korean Language Dictionary
Standard Korean Language Dictionary is a dictionary of the Korean language, published by the National Institute of Korean Language.
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Staple food
A staple food, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
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Stinky tofu
Stinky tofu is a Taiwanese form of fermented tofu that has a strong odor.
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Stocks
Stocks are restraining devices that were used as a form of corporal punishment and public humiliation.
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Sundubu-jjigae
Sundubu-jjigae or soft tofu stew is a jjigae (Korean stew) in Korean cuisine.
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Surimi
refers to a paste made from fish or other meat.
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Sweet potato
The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae.
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Sweet soy sauce
Sweet soy sauce (kecap manis) is a sweetened aromatic soy sauce, originating from Indonesia, which has a dark colour, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavor due to the generous addition of palm sugar.
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Taho
Taho is a Philippine snack food made of fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearl (similar to tapioca pearls).
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Tahu gejrot
Tahu Gejrot is a tofu dish food from Cirebon, a port town in West Java, Indonesia.
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Tahu goreng
Tahu goreng (Indonesian spelling) or Tauhu goreng (Malaysian and Singaporean spelling) is a dish of fried tofu commonly found in Indonesia, Malaysia and Singapore.
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Tahu sumedang
Tahu sumedang or Tahu bunkeng is a Sundanese deep-fried tofu from Sumedang, West Java.
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Taiwan
Taiwan, officially the Republic of China (ROC), is a state in East Asia.
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Tamarind
Tamarind (Tamarindus indica) is a leguminous tree in the family Fabaceae indigenous to tropical Africa.
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Tapioca
Tapioca is a starch extracted from cassava root (Manihot esculenta).
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Tatsoi
Tatsoi (Brassica rapa subsp. narinosa or Brassica rapa var. rosularis) is an Asian variety of Brassica rapa grown for greens.
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Tempeh
Tempeh (témpé) is a traditional soy product originating from Indonesia.
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Textured vegetable protein
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil.
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Thai cuisine
Thai cuisine (อาหารไทย) is the national cuisine of Thailand.
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Thailand
Thailand, officially the Kingdom of Thailand and formerly known as Siam, is a unitary state at the center of the Southeast Asian Indochinese peninsula composed of 76 provinces.
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Tofu Hyakuchin
The is a Japanese recipe book published in 1782 during the Edo period.
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Tofu skin
Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes, is a food product made from soybeans.
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Tokushima Prefecture
is a prefecture of Japan located on Shikoku island.
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Tondo (historical polity)
In early Philippine history, the Tagalog settlement at Tondo (Baybayin) was a major trade hub located on the northern part of the Pasig River delta, on Luzon island.
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Toyama Prefecture
is a prefecture of Japan located in the Hokuriku region on the main Honshu island.
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Tradition
A tradition is a belief or behavior passed down within a group or society with symbolic meaning or special significance with origins in the past.
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Traditional Chinese medicine
Traditional Chinese medicine (TCM) is a style of traditional medicine built on a foundation of more than 2,500 years of Chinese medical practice that includes various forms of herbal medicine, acupuncture, massage (tui na), exercise (qigong), and dietary therapy, but recently also influenced by modern Western medicine.
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Ttukbaegi
A ttukbaegi is a type of oji-gureut, which is an onggi coated with brown-tone ash glaze.
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Turmeric
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial flowering plant of the ginger family, Zingiberaceae.
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Udon
is a type of thick wheat flour noodle, used frequently in Japanese cuisine.
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University of Kentucky
The University of Kentucky (UK) is a public co-educational university in Lexington, Kentucky.
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Van der Waals force
In molecular physics, the van der Waals forces, named after Dutch scientist Johannes Diderik van der Waals, are distance-dependent interactions between atoms or molecules.
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Veganism
Veganism is the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals.
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Vegetable oil
Vegetable oils, or vegetable fats, are fats extracted from seeds, or less often, from other parts of fruits.
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Vegetarian cuisine
Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet).
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Vegetarianism
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter.
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Veggie burger
A veggie burger does not contain meat.
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Vietnam
Vietnam, officially the Socialist Republic of Vietnam, is the easternmost country on the Indochina Peninsula in Southeast Asia.
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Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in the overall meal.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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Wheat gluten (food)
Wheat gluten is a food made from gluten, the main protein of wheat.
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Wing Chun (film)
Wing Chun is a 1994 Hong Kong martial arts action drama film produced and directed by Yuen Woo-ping, starring Michelle Yeoh and Yen Chi-tan.
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Yim Wing-chun
Yim Wing Chun is a Chinese legendary character, often cited in Wing Chun legends as the first master of the martial art bearing her name.
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Yin and yang
In Chinese philosophy, yin and yang (and; 陽 yīnyáng, lit. "dark-bright", "negative-positive") describes how seemingly opposite or contrary forces may actually be complementary, interconnected, and interdependent in the natural world, and how they may give rise to each other as they interrelate to one another.
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Yong Tau Foo
Yong tau foo (also spelled yong tao foo, yong tau fu, yong tau hu or yong tofu; yentafo in Thailand) is a Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste.
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Youtiao
Youtiao, also known as Chinese fried churros, Chinese cruller, Chinese oil stick, Chinese doughnut, You Char Kway/Cakwe/Cakoi/Kueh/Kuay (in Malaysia, Indonesia, and Singapore), and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines.
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Yuanyang County, Yunnan
Yuanyang County (Hani: Yeiqyaq) is located in Honghe Prefecture in southeastern Yunnan province, China, along the Red River.
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Yunnan
Yunnan is a province of the People's Republic of China, located in the far southwest of the country.
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Redirects here:
Bean Curd, Bean curd, Bean curds, Beancurd, Dofu, Doufu, Doufupao, Dow foo, Dow-foo, Dowfoo, Dubu, Dòufu, Fried tofu, Koyadofu, Kōyadōfu, Mo-dubu, Silken tofu, Soy paneer, Soy tofu, Soya bean tofu, Soya paneer, Soybean curd, Sundubu, Tofu noodles, Tohfu, Tokwa, Tou-fu, Toufu, Tōfu, Yudofu, 豆腐.
References
[1] https://en.wikipedia.org/wiki/Tofu
