Tofu

“Tofu” is an ingredient that is known as an everyday food in many countries in East Asia, such as China, Korea, and other Southeast Asian countries, including Vietnam, Cambodia, Thailand, Malaysia, Indonesia, and Myanmar. Of course, in Japan as well, “Tofu” is one of the most popular and indispensable ingredients in Japanese cuisine. “Tofu” is made by extracting soy milk and then solidifying it with a coagulant. Although the basic processes of production are almost the same, the “Tofu” in each country and region is actually quite different. Each culture has its own preferences and major cooking methods, and each countries’ or regiones’ “Tofu” is made according to these differences. “Tofu” in Japan is the same as those in other countries, and has been adapted to the Japanese food culture. However, today’s Japanese food culture is quite varied and incorporates the food culture of various countries and regions around the world. Therefore, there are many different types of “Tofu”. Recently, it seems to have become widely known in Western countries and other countries as a healthy food rich in nutrients and low in calories. So, in this article, we would like to tell you about “Tofu” in Japan.

It is said that the method of making “Tofu” was first introduced to Japan during the Kamakura period (late 12th to 13th century). There are many theories, but it is said to have been introduced along with Zen Buddhism. In “Shojin cuisine”, which was studied and developed by Zen monks, soybeans were a very important ingredient in the cooking process. “Tofu” was one of those cooking methods that used soybeans. Around the 15th century, it was widely known to the public, and its basic production methods were spread throughout the country. The production of “Tofu” is a very delicate process that is affected by the quality and distribution of water and other ingredients, as well as temperature, humidity, and other climatic factors. However, aside from the quality of the finished product, the basic production process is very simple. Also, the ingredients were only soybeans, water, and coagulant (at that time, “Nigari” was used), so it was not very expensive. For these reasons, “Tofu” seems to have quickly become one of the everyday foods in Japanese food culture. During the Edo period (1603-1868), it had completely become a part of the diet of the common people, and the shogunate imposed fairly strict price controls. Incidentally, in the middle of the Edo period, the book on tofu cuisine called “Tofu Hyakuchin” was published. That book had 100 tofu dishes in it. The book was so well received that a sequel to it was published…「(￣▽￣;) Well, that’s how important “Tofu” has become in Japanese cuisine, isn’t it? In the modern era, some of the production processes had been mechanized, making them more efficient and less expensive. Today, “Tofu” production in Japan is mass-produced in factories by major companies, but it is also produced by many medium and small companies and individual stores in each region. “Tofu” is a perishable food that is difficult to store for a long time, and fresh handmade products are popular. Probably, it means that maintaining such product value is still successful today. It is also interesting to note that there are popular and famous stores in each area.

As you can imagine, there are so many dishes that use “Tofu”. It’s an ingredient that is suitable for almost any kind of cooking method, Japanese stewed, grilled, soup, steamed… However, we would like you to try first as “Hiyayakko” so that you can enjoy the flavor and texture of tofu itself. Of course, the first bite is just as it is, without any seasonings or condiments. From the second bite, enjoy adding your favorite seasonings and condiments to your heart’s content. We hope you like it.

“Tofu” in Japan is generally classified into the following four types.

・Momen-Tofu（Regular Tofu）
“Momen” means cotton cloth. Momen-Tofu is made by adding a coagulant to soy milk, letting it coagulate, then pouring it into a mold lined with cotton cloth and pressing/shaping it. The name Momen-Tofu comes from the fact that the surface of it is covered with the pattern of the cotton cloth laid in the mold.

・Kinugoshi-Tofu
“Kinu” means silk cloth. In making Kinugoshi-Tofu, the soy milk used is relatively thicker than that used in making Momen-Tofu. It is made by adding a coagulant to soy milk and then pouring the coagulated mixture into a mold, forming it, and then exposing it to water. It is characterized by higher water retention and water-soluble vitamin retention than Momen-Tofu, as well as a smoother texture. Oh, please note that Momen-Tofu is not made by straining soy milk through cotton cloth, and Kinugoshi-Tofu is not made by straining soy milk through silk cloth.

・Soft-Tofu
As with Kinugoshi-Tofu, coagulation occurs when coagulant is added to thick soy milk. And, it is made by adding the pressing/shaping process that is done in the production of Momen-Tofu.

・Packaged-Tofu
After thick soy milk cooled, a coagulant is added to solidify it. And then, it is manufactured by filling it into a synthetic resin container, heating and molding the entire container, and then cooling it. It is characterized by its long-term shelf life, as it is sterilized by heating during the coagulation process. Packaged-Tofu is suitable for mass production in factories, etc., and has high mass transportability, so it is generally distributed in large quantities.

In addition to the four types mentioned above, even newer tofu products have been created in recent years. For example, tofu that is even more particular about its smooth texture and melt-in-your-mouth quality is now available. They are made with various innovations in the amount and type of coagulant, processing temperature during coagulation, and other ways. Some of them might be very comparable to the Taiwanese “Tāu-hue”. In addition, tofu made from beans other than soybeans, such as edamame and peanuts, are also available on the market. There are even izakaya (Japanese-style pubs) that serve tofu made from lentils, chickpeas, peas, etc. Therefore, we can see that tofu has become an ingredient that is attracting renewed attention.

In fact, most of the soybeans used as raw materials for “Tofu” produced in Japan today are imported. Also, the soybeans they import are usually limited to non-GMO soybeans. In the past, there were many small and medium-sized companies and individual stores that produced “Tofu”, but now there are very few. This is partly because of the change in demand due to the diversification of Japanese dietary habits, but also because of the high price of imported soybeans as raw materials, and the soaring price of crude oil used in manufacturing, distribution, and sales. In recent years, it has become less and less common to feel the “handmade feel” that differs in flavor and texture from region to region and from store to store. While manufacturing, transportation, and long-term preservation technologies are developing, some things are inevitably going to be lost. In light of these, we feel that we live in a blessed time, but at the same time, feel very sorry. In the future, we hope that we will be able to utilize all of these advantages in a way that retains just enough of them. Umm… But it will be not that easy…