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Samurai Archives Japanese History Podcast


Follow your hosts on a trek into Japanese history, from ancient Japan to the end of the Samurai and all points in between - culture, warfare, literature, and interviews. Simply stated, our mission is to bridge the gap between the popular and the academic, and to bring the world of academic Japanese history accessible to a wider audience through discussion of topics and authors in an informative but informal manner. We encourage those listeners who want to know more to seek out works by the historians and authors we reference and interview, and to contribute to the conversation. Conversely, we hope scholars can view us as a way to reach a broader, non-specialist audience and raise the bar for general understandings of Japanese history. The Official Podcast of the Samurai Archives Japanese History page.

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Nov 24, 2013

In this episode, your hosts Chris, Nate, and Travis continue the discussion on their recent respective trips to Japan including their cultural and historical experiences.

Mentioned in this Podcast:

The 9th Annual Samurai Fiction Contest:

Photos of Kumamoto, Japan

The Sengoku Field Manual

Shambhala Publications:

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ten and a half years ago

Thanks for your talk.
Travis asked about a jimame 地豆 (Okinawan jiimami) tofu recipe.

From my battered copy of Shurtleff & Aoyagi, The Book of Tofu (1975)

Peanut Tofu
1/2 cup peanuts or 1/4 cup peanut butter
2 1/2 cup water [note: 1 US cup = 240 cc]
5 1/2 tablespoons kuzu [a high-class starch made from the root of the kudzu (fromくづ) plant, a plant well known to many in the SE of the US!], or 7 tablespoons arrowroot or cornstarch
1/4 to 1/2 teaspoon salt; or 2 to 4 tablespoons honey or natural sugar [1 tablespoon = 15 cc; 1 teaspoon = 5 cc]

(this is my summary)
Blend peanuts and 1 c. water for about 2 minutes, add kuzu and 1/2 c water and puree 30 seconds more. (If using peanut butter, it can be mixed with a spoon.) Heat in small saucepan, stirring, and when mixture begins to thicken reduce to low heat and cook stirring for about 12 minutes or more. Pour into flat-bottomed mold. Partially immerse mold in cold water, and when cool, refrigerate until firm.
Serve with toppings.

This seems to have been derived from the high-class semame tofu (goma-dofu), which can be made using, instead of peanuts, 6 tablespoons of roasted sesame seeds, well blended and strained.

I cook with tofu a lot. I often blend (good) tofu with cornstarch, water, and flavorings (salt, lemon juice, etc.) and cook till thick to get a white-sauce-type sauce. Much less caloric than normal white sauce!