Kirazu is the strained lees left over after making tofu. It is nowadays commonly known as “okara” and “unohana”, and it used to be valued as an excellent source of protein.
Uba is nowadays known as “yuba”. Uba is the thin skin that forms on the surface when the creamy liquid made in the process of making handmade tofu is boiled.
It is eaten as it is with soy sauce and wasabi (Japanese horseradish).
Oboro-dofu is made by putting the liquid straight into a bowl without first putting it in cloth at the end of the tofu-making process. The liquid is then allowed to set. Oboro-dofu melts in the mouth, and its unique taste and texture have given it its name, which means “clouded tofu”.
Tofu is sliced and placed in a bamboo basket. It is then left out on a cold night to freeze solid, and then dried in the sun. It is boiled before eating, and makes an excellent preserved food.
Rokujo is made by slicing a block of tofu into six pieces, sprinkling it with salt, and leaving it to dry in the sun in midsummer. The tofu becomes as hard as wood and turns a slightly yellowish color.
Shavings of rokujo are as good as “katsuoboshi” (dried bonito shavings) for adding to soups.
Care had to be taken when making it though, as it could go off in an instant if it rained whilst it was being dried.