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| Tofu Kai Seki Yuuhan |
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| Tofu Kai Seki Ryori refers to cultivated and usaully expensive tofu dishes. In February 2001 the Kuroda family and I went to this Tofu Kai Seki restaurant in Takasaki. |
| The most famous form of Tofu Kai Seki ryori (ccoking) is Yuube, liquid tofu that slowly simmers in pan (upper right) resting on a ceramic charcoal burner (above) until it can be skimmed off the top, one small serving at a time. (lower right). Yuube takes more time to cook than it does to eat as diners take turns skimming a thin bite-sized layer off the top with two or three minutes waiting time required between servings. Kyoto is considered the best place to eat Yuube. |
| Rika and two waitresses. |
| Left: The Kuroda Family Patriarch |
| Tomoko and David |
| Mrs. Kuroda Tomoko and David. |
| The Kuroda family. |
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