Well, I am calling all of my Japanese watchers here.
Have any of you tasted tofu made from Kudzu, or Kuzu as it is called in Japan? I hear it is highly tasty as compared to the normal variety, the soybean tofu, which is bland. I mostly eat the soybean because that's the tofu we get. But hell, I heard that this kudzu tofu is a delicacy due to its rarity in Japan.
Well, I got that problem solved. Anyone of my watchers from Japan wish to show me how to make tofu from kudzu tubers, I've got plenty to pick from in the backyard, since well...Y'ALL GAVE US AN ALIEN BIOLLANTE THAT DECIDED TO DEVOUR THE SOUTHEAST! At least share the recipe here. We'd love to have some kudzu tofu.
Due to the very mild winter, the kudzu will start growing again.
And if anyone wants to know when's the best time to plant kudzu for this new tasty tofu (and I love tofu), at least in the Southeast....Japanese people take notes...you plant them at night. That's the best time. Why? Because if you plant them in the day, you're liable to get shot by your neighbor. And we don't want that.
But in all seriousness, I wanna try this kudzu tofu. Is it that hard to make? And I've got plenty of kudzu growing in my grandmother's back yard, in my backyard....EVERYWHERE. Dont' see why it's such a delicacy and rare. Hell, I could be making a mint on tasty tofu from the kudzu.
And I'll split it with Japan since you guys brought it here.
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