| 3. |
A 2021-05-29 21:32:16 Jim Breen <...address hidden...>
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Comments: |
Quiet. I'll close these. |
| 2. |
A* 2021-05-21 23:34:10 Jim Breen <...address hidden...>
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Refs: |
https://spoonuniversity.com/lifestyle/14-types-of-tofu-you-didnt-know-existed - "Oboro tofu is the curds of kinugoshi tofu, and has a soft and fluffy texture and taste"
https://restaurants-guide.tokyo/column/tofu-bean-curd/ - "Yose dofu is made by scooping out hot soy milk curdled with coagulant and placing it in a bag or container. As it is neither pressed nor immersed in water, it has a unique texture and flavor, different from momen tofu. Yose tofu is alternatively called oboro tofu. Oboro is the name for a moon half hidden in clouds, and one theory claims that oboro tofu is so named because it resembles a hazy moon." |
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Comments: |
I am concerned that the proposed glosses for this and yose dofu don't really explain what it is. Maybe this works better. I'm avoiding the good old "variety of ...". |
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Diff: |
@@ -14,0 +15 @@
+<xref type="see" seq="2849229">寄せ豆腐</xref>
@@ -16 +17 @@
-<gloss>tofu made with a coagulant and no added water</gloss>
+<gloss>soft, unpressed tofu</gloss> |
| 1. |
A* 2021-05-20 13:18:18 Nicolas Maia
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Refs: |
https://kotobank.jp/word/朧豆腐-454366
https://kotobank.jp/word/おぼろ豆腐-1284506
https://ja.wikipedia.org/wiki/豆腐
https://allabout-japan.com/en/article/4087/2/ |
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Comments: |
おぼろ豆腐 34175
朧豆腐 665 |