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.....Continue Reading ->
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.