248818 Tue Feb 28 11:51:11 -0800 2006 1 19 Outer Boroughs 0 1322984 Lately, I've been getting the homemade tofu at the Han au Reum store on Woodside Ave/60th St since they've started making it in-house. This tofu is the firm, coarse kind that's good for hot pots, stir fries and such. As it's ultra fresh, the flavor of daizu (mature soy bean) is prominent and to me, you can eat it by itself and enjoy it in its pure form. Lately, I've had it in sukiyaki, ma-po tofu, and a variety of Japanese nabe (hot pot) preparations. Besides the tofu, they also sell big containers of okara (or biji in Korean), which are the soy bean pulp that's leftover from making tofu. Sometimes, they give these away, but these are great for making tofu burgers or unohana as I'm accustomed to having (see link below on okara). Link: http://en.wikipedia.org/wiki/Okara_%28food%29 Tue Feb 28 11:51:11 -0800 2006 0 Eric Eto 1 1323141 Good tip. Interesting how much the various Han Ah Reums can differ. Local store managers seem to have a lot of leeway in deciding what to offer. A Korean friend prefers the Woodside store even though she lives just three blocks from the Manhattan one – which does not make its own tofu, by the way. Woodside has superior prepared foods like panchan items – my friend especially likes their sesame leaf muchim – and carries better brands of dwen jang (soybean paste) and other ingredients. Wonder if the Flushing Han Ah Reums make dubu – anyone seen it out there? Thu Mar 02 17:15:15 -0800 2006 1322984 0 squid-kun