Translations:Tofu/47/ja: Difference between revisions

Latest revision as of 19:44, 20 June 2025

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Message definition (Tofu)

Soft tofu, also known as "silken tofu", is called ''nèndòufu'' ({{lang|zh|嫩豆腐}}; "soft tofu") or ''huádòufu'' ({{lang|zh|滑豆腐}}, "smooth tofu") in [[Chinese language|Chinese]]; ''kinugoshi-dōfu'' ({{lang|ja|絹漉し豆腐}}; "silk-filtered tofu") in [[Japanese language|Japanese]]; and ''yeon-dubu'' ({{Korean|hangul=연두부|hanja=軟豆腐}}; "soft tofu") in [[Korean language|Korean]]. Gelled with gypsum, this tofu is undrained, and unpressed, and contains a high moisture content. Silken tofu is produced by coagulating [[soy milk]] without cutting the curd. Silken tofu is available in several consistencies, including soft and firm, but all silken tofu is more delicate than regular [[#Firm|firm tofu]] (pressed tofu) and it has different culinary uses. Silken tofu can be used as a substitute for dairy products and eggs, especially for [[smoothies]] and baked desserts.

ソフト豆腐は「絹ごし豆腐」とも呼ばれ、中国語ではnèndòufu（嫩豆腐; 「軟らかい豆腐」）またはhuádòufu（滑豆腐, 「滑らかな豆腐」）、日本語では絹ごし豆腐; 「絹で濾した豆腐」）、韓国語ではyeon-dubu（Korean: 연두부; Hanja: 軟豆腐; 「軟らかい豆腐」）と呼ばれる。石膏で凝固させたこの豆腐は、水切りや圧搾を行わないため、高い水分を含んでいる。絹ごし豆腐は、カードを切らずに豆乳を凝固させて作られる。絹ごし豆腐にはソフトやハードなどいくつかの硬さがあるが、すべての絹ごし豆腐は通常の木綿豆腐（圧搾豆腐）よりもデリケートで、料理における用途も異なる。絹ごし豆腐は、特にスムージーや焼き菓子において、乳製品や卵の代替品として使用できる。

Translations:Tofu/47/ja: Difference between revisions

Latest revision as of 19:44, 20 June 2025

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