豆汁ご

noun

soybean paste; mashed soybeans

Culinary term for soybeans soaked and ground into a creamy paste, used as a base for tofu and soy milk. The reading ご is a gikun (special reading) for the kanji 豆汁 and 豆油.

• 豆とう腐ふを作つくるには、まず豆汁ごを用よう意いします。

  To make tofu, first prepare the soybean paste.

• 豆汁ごを絞しぼって豆とう乳にゅうとおからに分わける。

  Strain the mashed soybeans to separate soy milk and okara.