Contents
Basic Information
Tofu, invented in China 2200 years ago, was introduced to Japan 1300 years ago and since then, it has undergone its own evolution. Today, it has become a central ingredient in Japanese cuisine and there are many types of tofu.
Tofu
Tofu is a food made from soybeans, where a coagulant (magnesium chloride obtained from seawater) is added to soymilk (the juice from boiled soybeans) to form a solid. It is nutritious, containing abundant protein, and can be eaten deliciously either warm or cold.
Grilled Tofu (Yakidofu)
Grilled tofu, as the name suggests, is tofu that has been grilled. The surface is grilled to be savory, while the inside retains the original softness of the tofu. It is used in many dishes, especially in hot pots in winter.
Thick Fried Tofu (Atsuagedofu)
Thick fried tofu is a food made by frying tofu. The surface is crispy and the inside has a soft texture. It can be eaten as is or used in various dishes like stews or stir-fries.
Deep Fried Tofu (Aburaage)
Deep fried tofu is made by deep-frying thin tofu, and is characterized by a hollow interior. It is often used in dishes like sushi rice wrapped in fried tofu (Inari sushi) and as an ingredient in Udon and Soba noodles.
Yuba
Yuba is collected from the solids that form on the surface when soymilk is heated. It can be eaten as is or used in various dishes like wraps, fried foods, or stews. It is characterized by a soft texture and a unique flavor.
Freeze-Dried Tofu (Kouyadofu)
Freeze-dried tofu is made by freeze-drying tofu, resulting in a sponge-like texture. It is rehydrated with water before being used in dishes like stews.
Okara
Okara is the cotton-like food left over after soybeans are squeezed. It is rich in dietary fiber and is mainly used in side dishes. It is also popular as a diet food.
