[Tofu]
Soybeans are an essential part of Japanese food culture. Today, soybeans are produced in large quantities in the U.S., Brazil, and other countries, making it an international foodstuff. Today, “tofu” has become a universal word and is widely recognized as a global foodstuff. One of the reasons why tofu began to become popular in the West is that it attracted attention as a health food as Americans became increasingly health-conscious. Tofu was initially a special food served in outside restaurants, but the book “The Book of TOFU” changed that situation. The book was written by William Shurtleff, an American Zen master and apprentice at Masudaya Tofu Shop, which has been in Kamakura for 150 years. The book, richly illustrated, introduced many people to the nutritional benefits of tofu, 500 recipes, and even how to make tofu in the Japanese countryside. The book became a bestseller, and tofu is now available worldwide.
Tofu is a processed soybean food that has long been consumed in East and Southeast Asia. It is especially popular on a daily basis in China, Japan, the Korean Peninsula, Taiwan, Vietnam, Cambodia, Thailand, Myanmar, Malaysia, and Indonesia. The meaning of “豆腐” in Chinese does not mean rotten, but rather a soft solid. In some places in Japan, it is described as “豆富.”
There are various theories as to how tofu was introduced to Japan from China, including theories by Japanese envoys to the Tang Dynasty, the Kukai, and naturalized monks during the Kamakura period (1185-1333). Traditional Chinese tofu was hard because it was often cooked in oil, and it was generally fermented before eating. Okinawa's “shima tofu (island tofu)” was introduced through trade with China and is hard and dense, similar to Chinese tofu. One of the major differences from Japanese tofu is the type of coagulant used. In Japan, nigari (bittern) is mainly used, while in China, Taiwan, and Korea, natural gypsum is often used.
One of the most convenient dried foods for preserving is kori tofu. There are two types of frozen tofu with different production methods: koya tofu, which originated in Koyasan (Mt. Koya), and shimidofu, which was popular as a preserved food in the rural areas of Shinshu and Tohoku regions. Koya tofu is made by pouring hot water over frozen tofu to melt it, squeezing out the water, and then drying it. Shimi tofu, on the other hand, is made by cutting tofu into thin slices, weaving them with straw, and hanging them from the eaves to dry naturally. In the Saku region of Nagano Prefecture during the Warring States Period, there is a record of Takeda Shingen using it as food for his soldiers.
Koya tofu is rich in vegetable protein, dietary fiber, and minerals, making it an excellent, highly nutritious ingredient that can be stored for a long time. In addition to the standard simmered dish, it is also recommended to arrange it in a French toast style. The key is to use hot, sweet milk instead of lukewarm or boiling water. Boiling the tofu in boiling water makes the texture more pliable, but it is harder for the flavor to soak in, so if you start from the beginning by boiling the tofu in hot milk and slowly simmering it, you will end up with a sticky, delicious texture. Tofu dishes from various Asian countries are also worth trying.
Otera Kohachiro Shoten's Kanamari M
https://www.shokunin.com/en/otera/kanamari.html
Seiryugama's Kobachi L
https://www.shokunin.com/en/seiryu/kobachi.html
References
https://ja.wikipedia.org/wiki/ダイズ
http://www.tofu-as.com/health/01effect/index.html
https://findveggie.net/story/the-tofu-book%E3%81%AE%E3%81%93%E3%81%A8/
https://ja.wikipedia.org/wiki/豆腐
https://ja.wikipedia.org/wiki/高野豆腐
https://delishkitchen.tv/articles/1073
https://www.asahimatsu.co.jp/chronicle.html
https://www.instagram.com/p/CAjcFQEJ0y7/
https://delishkitchen.tv/articles/1073
