Genki-Ya Tofu

A low-calorie, high protein, nutritionally rich health food

Tofu is made of soybeans and seawater. Being a food that has been made for over ten centuries, its ingredients are very simple. Diverse forms of Tofu products unique to Japan have been developed by carefully selecting the ingredients and controlling the production process. Choosing the right soybeans and securing clean and plentiful water are essential for Tofu-making. To make tofu, the first step is to soak soybeans in water so that they become soft enough to be ground into raw soybean puree called “Go” . This “Go” is then boiled and a coagulant from seawater is added.....

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Tofu & Japanese Food Ways

The Traditional Ingredient Essential to Japanese Cuisine

Tofu was brought to Japan from China about one thousand years ago, and it was spread throughout the country by Buddhist priests and monks. Believing that no animals should be harmed, the monks followed a vegetarian diet. Their vegetarian meals, called “Shojin Ryori” , became the foundation of Japanese cuisine even beyond the monasteries and temples. Diet plays an important role in Buddhist training in Japan for it is fundamental to human survival, and if overlooked, affects the quality of training. Based on this belief, the teaching of three important principles—cherish food, offer hospitality to guests at meals, and prepare food with great care and consideration—took root in Japan as the priests and monks spread Buddhism. Along with this teaching, as an essential ingredient in Shojin dishes, many unique ways of serving tofu were developed, and these dishes have become the food representing Japanese cuisine (Washoku). Tofu is not simply an ingredient but something that represents the culture and the heart of the Japanese.


Types of Tofu

There are many kinds of Tofu in Japan, but they can be categorized largely into “Cotton” and “Silken” types, both of which are made at Genki-ya in India. “Cotton” tofu is called by this name because it is placed in a box lined with a cotton cloth during production. Water is strained using a piece of cotton cloth leaving enough firmness in the tofu that it looks and tastes similar to paneer. Due to these characteristics, Cotton tofu is good for stir-frying. On the other hand, “Silken” tofu does not require cloth to be made so it contains ample water giving it a very soft and smooth texture like silk. Silken tofu was originally invented in Japan 350 years ago. Other than these, there are other kinds of tofu products such as fried tofu, soymilk, a condensed protein of soymilk called “yuba” , and soy pulp produced in the process of tofu-making, which are cooked and eaten in many dishes in Japan

Health Benefits

Tofu is low in calories and fat, and yet nutritionally rich with protein, vitamins, minerals and functional compounds. Soybeans, tofu’ s primary ingredient, are sometimes called “the meat of the field” in Japan because their protein composition compares well with that of meat. Vegans and vegetarians are often susceptible to protein deficiency. They can avoid this problem by consuming beans proactively. Soy products including tofu are light in flavor and can be paired with any type of dish; they can be easily transformed into any shapes, becoming healthy and hearty vegetarian meals on the table. Furthermore, soybeans have recently been drawing the attention of people around the world for the functional compounds found in them. In a number of studies, soy isoflavones reportedly have the effect of lowering the risks of developing breast cancer or prostate cancer. They are thought to have protective benefits against various lifestyle diseases. The soy ingredients contain minerals that maintain strong bones and improve bowel movements. Tofu has established its position as a health and diet food essential to wellness and beauty around the world, including Japan. India is facing many health issues recently.

The number of diabetes patients is rising to the point that the country has the second largest number of people with diabetes. Obesity and overeating are said to be the leading causes of diabetes. Indian cuisine is high in fats and carbohydrates, and the recent rise in fast food consumption has also been contributing to obesity. Tofu is a food that may improve these health issues faced by Indians. Tofu is strikingly similar to paneer but is much lower in fat and calories. We recommend using tofu as a substitute for paneer.


How to eat Tofu

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Invigorate Foods Pvt. Ltd. has a mission to introduce healthy and high in protein food in Indian market which is appetizing and hygienic at the same time. We are committed to ensure that we provide products having best nutritional value for all age groups.

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