Tokyo Sundubu Kyoto Shijo Kawaramachi Store
At this restaurant the main event is the Sundubu-jjigae, and it aims to turn our conception of Korean cuisine on its head.
The tofu is served in the stew in its softer stage after the bittern has been applied, but before it has become firm.
Vegetables, meat, shrimp, and asari clams are also added along with other seafood ingredients.
The dish is seasoned with a chili pepper based seasoning (tategi).
The dish is designed for flavor, nutrition, and to stimulate the appetite.
Tofu is high in protein and low in calories, and full of soy isoflavones that aid in the activity of female hormones.
The stew has many other health benefits, such as the metabolism boosting effects from the capsaicin
in the chili pepper and the beauty enhancing collagen from the animal ingredients.