Miso Soup of “Matsuyama-Age”
“Matsuyama-Age” is a variety of “Abura-Age” (a deep fried thin tofu), but it is unusual.
“Matsuyama-Age” is a regional food of Ehime Pref. in Shikoku island. (Matsuyama is the prefectural capital name.)
* If you are interested in common “Abura-age”, see as follows : Avocado & Cheese Stuffed “Tochio-Age”, Stuffed Abura-Age with Natto, Inari-Zushi
“Matsuyama-Age” is different from common “Abura-Age” in terms of tactile sensation and texture, and it can be stored at room temperature for 90 days.
– The tactile sensation
It is very airy and fragile. So if you don’t pick up it softly, it will be broken easily.
– The texture
Soaked in hot soup, it will be thick and silky smooth.
* The process for making is (1) Sliced tofu to a thickness of 3mm (much thinner than the common), (2) Dehydrate them completely, (3) Deep-fry them thoroughly in canola oil.
If you try it, you’ll understand instantly what I say, and be surprised with curiosity.
Seeing is believing. 😋
Today’s breakfast : Miso soup of “Matsuyama-Age” and green onion, rolled omelet and cooked rice.
is a variety of Abura-Age and it is a regional food of Ehime Pref. in Shikoku island. 松山揚げ（まつやまあげ） literally Matsuyama city fried *Matsuyama is a prefectural capital name of Ehime.
is a deep fried thin tofu. 油揚げ（あぶらあげ） literally “fried in oil”