1365 Osage Street
Denver, Colorado 80204
303-595-3666
info@domorestaurant.com
Domo Restaurant serves more than 10 different tofu (soybean cake) dishes for lunch and dinner, taking full advantage of the versatility and simplicity of this delicious and nutritious vegetarian ingredient. Tofu nabe (tofu and vegetables served in variety of seasoned broths as a pot dish), tofu curry, tofu teriyaki and agedashi dofu (tofu deep fried in a light tempura batter), iridofu (scrambled tofu and vegetables) are among the many Domo favorites that feature tofu.
In Japanese, the prefix “ao” means green. In Domo’s side dish TOFU TO AOMONO, green leafy vegetables, such as spinach, mustard greens and fresh chrysanthemum leaves, are added for taste and texture. This Domo dish is seasoned with just the right amount of miso (soybean paste) and a pinch of roasted black sesame seeds.
Tofu has gained popularity over the past decades for its many health benefits and can be found in most major grocery chains. It used to be sold only in health food stores and had a sour taste. (Tofu should not taste sour when fresh.) Many cookbooks on the market today feature tofu recipes -- from hors d’ oeuvres to desserts. It is wonderful that Westerners have finally discovered this fabulous food and are adding it to their diet.
It is believed that tofu was first introduced to Japan by Buddhist monks about 1,800 years ago. By the Edo period, tofu had become a culinary mainstay for the Japanese people. In 1782 a cookbook called “100 Ingenious Ways to Cook Tofu” was published in Japan. Making tofu cakes by grinding soybeans has evolved over thousands of years into a Japanese art form.
Historically, rice, barley, millet, foxtail and soybeans have been the five most important crops in Japan. With the spread of Western culture in Japan, the consumption of soybean products such as tofu and miso has declined. This has forced Japanese farmers to reduce the size of their soybean crops and to focus on other more profitable crops. The United States currently produces half of the world’s soybeans, and Japan imports a large amount of U.S. soybeans. Interestingly, the United States grows more soybeans as feed for livestock than as food for humans.
One serving of TOFU TO
AOMONO provides approximately:
30 calories (2%), 2 grams carbohydrates , 0.7 grams dietary
fiber (2%), 2.4 grams protein, 2 grams fat (3%), 0 % cholesterol, 10%
Vitamin A, 1% vitamin C, 8% iron, 12% potassium, 12 % sodium and 8% calcium.
Supplier: Pacific Ocean Market, H-Mart Market, Nishimoto Trading Co.
Product origin: USA