
Have you ever seen the white block made of soybean floating in the water? It’s called TOFU. It’s a healthy food and very popular especially to women because of the chemical included in the soybean called isoflavon Resembling to estrogen, it increases women hormones, prevent from breast cancer, and whitens the skin.
When I came in Japan at the age of seven, I went to the supermarket with my mother and we saw the package and bought it, thinking that it was a sort of mozzarella cheese. So, we went home and put it on the bread but it was not possible to swallow it…then a Japanese neighbor told us that it was Tofu and it was a traditional Japanese food that everybody eats and go to buy every morning.
Existing since the early Edo period, tofu was only eaten on special occasions such as ceremonies, festivals or on New Year’s Day.
Nowadays, seeing a Tofu shop is not as common as it was before. Because of the industrialization, machines make tofu and it has become easier to buy it anywhere at anytime but still, people say that buying tofu at the tofu shop is better and has a better taste.
A Tofu Shokunin(artisan) should get up around 4:00 in the morning to boil the beans, make it hard in blocks and put in a cold water. While making it, a lot of conc
entration is demanded and the tofu should be treated like a baby. So it needs a lot of patience, softness and attention. There are two most important ingredients for the cooking: WATER, which has a big influence on the taste. It should be soft water and not minerals nor solid water. Then, the soul of the shokunin influences very much the taste and the softness.
I went once in a Tofu shop during winter and asked a question to the owner about the coldness of the water and if he was already used to it….and he laughed at me saying that it has been 30 years he was doing this operation every morning.
However, I do like tofu and I prefer buying it at a tofu shop because it’s fresher and I can feel the soul in it.
When I came in Japan at the age of seven, I went to the supermarket with my mother and we saw the package and bought it, thinking that it was a sort of mozzarella cheese. So, we went home and put it on the bread but it was not possible to swallow it…then a Japanese neighbor told us that it was Tofu and it was a traditional Japanese food that everybody eats and go to buy every morning.
Existing since the early Edo period, tofu was only eaten on special occasions such as ceremonies, festivals or on New Year’s Day.
Nowadays, seeing a Tofu shop is not as common as it was before. Because of the industrialization, machines make tofu and it has become easier to buy it anywhere at anytime but still, people say that buying tofu at the tofu shop is better and has a better taste.
A Tofu Shokunin(artisan) should get up around 4:00 in the morning to boil the beans, make it hard in blocks and put in a cold water. While making it, a lot of conc

I went once in a Tofu shop during winter and asked a question to the owner about the coldness of the water and if he was already used to it….and he laughed at me saying that it has been 30 years he was doing this operation every morning.
However, I do like tofu and I prefer buying it at a tofu shop because it’s fresher and I can feel the soul in it.