But if you so prefer a peek into the real deal, the factory, which features staff hard at work at the production lines, can also be seen. While you’re there, try to spot a counter, which updates live the number of products produced on the day. The fact the products white colour is reminiscent of Hokkaido's snowy scenery and that sales are limited only to Hokkaido brought success and it gained popularity as a souvenir on business trips and holidays. Alternatively, you can head to the Ishiya Chocolate Factory’s café for a bite and respite. Exploring Shiroi Koibito Park

If you're not confident about piping out the biscuit batter into nice squares, trace out a template of squares on a piece of paper and place that on the baking tray before placing the baking sheet on it. Use the templates to help guide you as you squeeze the batter on the baking sheet. Once you've piped all the squares, remove the template paper from underneath the baking paper before baking. Many tofu products are used in stir-fried dishes, including Chinese cuisine (for example: mapo tofu). Iri tofu (scrambled tofu) is also considered a popular stir-fried dish. Simmer Shiroi koibito park หรือที่คนไทยเรียกกันว่า โรงงานช็อกโกแลตฮอกไกโด ไม่ใช่โรงงานผลิตขนมจริงๆ นะ แต่เป็นธีมปาร์คที่มาในรูปแบบ สวนสนุกช็อกโกแลต แต่ใช้เดิมชื่อว่า Ishiya chocolate factory ตามชื่อบริษัท แต่เปลี่ยนมาเป็น Shiroi koibito park ตามผลิตภัณฑ์สุดฮิตThe attendant will take your name and the number of seats you need – to our amusement, the attendant spoke no English and had me write down my own name amongst a sea of Japanese writing. Yakidofu: made by draining firm tofu and grilling it over charcoal or oven. It does not crumble easily so it is often used for sukiyaki, simmered dishes, and dengaku. This store also offer sweets made from soybeans which are good for you even when you are on a diet. We recommend healthy sweets such as pudding, soy milk donuts, and soy milk ice cream. Locals in western Japan, particularly in the Kansai region, widely eat Aonori ohagi. Aonori is a popular ingredient in dishes like okonomiyaki and takoyaki, but in Kansai, they also used it to make ohagi. The Kansai style of making ohagi involves not only sprinkling green nori on top of it but also filling it with red bean paste. This method results in a visually striking appearance, and the combination of salty seaweed and sweet bean paste creates a delicious flavor. Health information about Botamochi

It is free to enter and explore the Shiroi Koibito Park. The grounds are definitely worth a visit, especially for families with young children. The half-day tours operate in the morning, departing the bus terminal at 9:30 am and returning at 1:35 pm in Summer or 8:50 am returning at 1:15 pm in Winter. After the soybeans are ground and boiled, the leftover after squeezing out the soymilk is okara. Therefore, most of the fiber from soybean skins and germs has migrated to okara. Dietary fiber improves bowel movements and prevents harmful substances from staying in the intestines, and is also effective in preventing high cholesterol and obesity. Okara contains not only fiber but also protein and lipids, although not as much as tofu. Therefore, okara is also rich in nutrition and can be used as a functional food. Recommended ways to cook tofuTo enter Ishiya Chocolate Factory and the self-guided museum tour, there is a fee of 600 yen per person for people high school age and older. For children, it is 200 yen, and for infants 3 years and younger, admission is free. You can also search for “White Lover Park” (the literal translation of Shiroi Koibito is “White Lover”), and Google Maps will find that for you too. One thing to note though is that the location marker for White Lover Park is located further away from the main museum and factory entrance so you may have to walk further if you park on that side. It was not until the Edo period that it became popular among the common. From this period, tofu shops appeared and there are many stores that still opens up until now. As a refreshing and easy to eat dish, it was really popular among the common and in 1782, “Tofu Hyakuchin”, which introduced 100 kinds of dishes, was published and became a hot topic. That is the reason why it was widely used as food ingredient during the Edo period. Various types in Japan Common types of tofu Momen Tofu (木綿豆腐)

When we arrived, we were directed to a car park across the road from the factory itself, located here: In addition, sales of baumkuchen with Shiroi Koibito's white chocolate kneaded into the dough "Shiroi Baum Tsumugi" commenced on December 17, 2009. In Autumn 2003, "Shiroi Roll Cake" went on sale, at first it was only sold in Hokkaido Bussanten (food and products fair) and Shiroi Koibito Park but nationwide online sales began on March 3, 2011. [ citation needed] This is a shop where you can enjoy additive-free handmade botamochi and ohagi. In addition to Tokyo, theu have a total of 15 stores in Nagoya, Hiroshima, and Miyagi. You can enjoy various flavors such as mitarashi, coconut, and matcha, as well as tsubuan. The mochi are not too sweet and recommended for those who are concerned about their health.Kinugoshi Tofu is the type that has soft and smooth texture. As in Japanese, kinu means “silk” so people call this type kinugoshi because its texture is similar to silk. In constrast to firm tofu, it is preferable in dishes such as salad, hiyayakko so that you can straightly enjoy its fresh taste. If you want to make that style of bales, shape the rice from step 1 into bales. Spread an appropriate amount of red bean paste on the plastic wrap, put the rice on top, and wrap it with plastic wrap to coat it with the red bean paste. Where to buy Botamochi Minami Machida (OHAGI3 南町田店) Subway• จาก Shin Sapporo Station นั่งรถไฟ Tozai Line ไปลง Miyanosawa Station จากนั้นเดินต่อประมาณ 7 นาที Times vary, and since the small parfaits are pre-made they come out quite fast. Freshly prepared items like the hot chocolate can take longer if the cafe is busy. We waited about 15 minutes for ours.