— Robert Kerr

My quick answer is no, I don't have any signature per se dishes. In other words, any dishes that I've created myself that are, um, uh, sort of my famous specialty dishes, I wouldn't, I would claim that. But, um, you know, uh, uh, one dish that we do enjoy from time to time here that incorporates, uh, tofu is, um, Mabo dofu, which is originally a, a Chinese preparation, and I'm familiar with it as it has come through Japanese cuisine, and it's something that I've grown up with and continue to, uh, enjoy with the family from time to time. And, um, there are a, a bunch of different, uh, recipes available online, and you can, you can take a look at, um, Chinese sources as well as Japanese sources and see if, you know, you might wanna try them both and, and see what you, what you like. Um, you know, otherwise, uh, you know, we'll use tofu in a lot of different soup preparations, uh, just generally. And, um, many of you have, uh, heard of my miso soup in the morning for breakfast routine, and that's certainly a place where I use tofu, but we'll use it in in other soup preparations as well. Uh, tofu just takes on the flavor of, you know, other dishes so nicely, uh, including in Japanese curry. So, uh, if you, if you're a fan of ca isa, um, or the, the Japanese version of curry and rice, um, you can add any sort of a, a, a protein you want. I mean, typically it'll call for, um, uh, potatoes and carrots and onions, and then something else. And, um, more often than not, I'm adding some sort of tofu. And it takes on the flavors very nicely if you use a firmer variety, uh, it adds some nice texture, some nice toothsome ness, uh, to that component of the curry. So consider that and, uh, and see how you like it.