Soybeans are very nutritious, excellent foods loved by people all over the world. Japan has actually so many soybean products, and a lot of them are indispensable for Japanese meal. Here, I would like to introduce different types of soybeans…

Tofu is made by adding coagulant to soy milk. The representative coagulant when making tofu is nigari, but there are several other types of coagulant. The flavor of the resulting tofu will differ depending on the coagulant used. Here, I…

Do Japanese eat a lot of soy? Tofu, miso, soy sauce, etc… When I make a list of soybean products, there are so many of them in Japan. Those products are very nutritious, and absolutely necessary in Japanese diet. And…

What Is Abura-age? Abura-age is sometimes translated into fried tofu in English. To be accurate it’s thin deep-fried tofu, and people call like this to distinguish it from the similar processed tofu product called “atsu-age“. Abura-age is made by deep-frying…

As you may know, tofu is made by adding coagulant to soy milk. Soy Milk*└ Tofu└ Okara (Soy Milk Pulp)└ Yuba (Tofu Skin)*Please check here to see details of those made from soy milk. Japanese tofu is generally divided into…

As you can see in the manufacturing process of tofu (see the link below), soy milk is the essential raw material for tofu.What’s the Difference Between Firm Tofu and Silken Tofu? Besides tofu and soy milk, I want you to…

When you think about how tofu is made, I believe a coagulant is one of the most curious topic in it. Although there are several types of coagulants when making tofu, nigari is the most common material to use in…

Japanese tofu is generally divided into firm tofu (木綿豆腐 momen-tofu) and silken tofu (絹ごし豆腐 kinugoshi-tofu). As the name says, the texture of each type of tofu are totally different. Here, I would like to introduce the details of differences between…