Tofu, a Japanese soy specialty 豆腐

Tofu, the Japanese specialty: the BA-BA of soy cheese

Whether it's cut into small cubes in miso soup or fried, wrapped around inarizushi, tofu is a very common ingredient in Japanese cuisine. Very nourishing, it is particularly present in shôjin ryôri, the vegetarian cuisine served in Buddhist temples. Discover the iconic food of Japan.

How is tofu made?

To make tofu, the soybeans are first dried, then sips with water so that the milk can be extracted. This is then solidified using a coagulating agent (in Japan, nigari is used) to obtain a kind of cream. This process is similar to that used to make cream cheese in Europe. Thus obtained, the dough is then pressed into molds and cut into pieces, which gives it the cubic shape as we know it (when it is not yet sliced and/or fried).

Finally, the last step is to rinse the tofu to firm it up, before packing. It is only after this process that it is packaged and ready to be shipped to restaurants or supermarkets.


Le soja caillé est placé dans un moule

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pressage tofu

On presse le tofu pour en enlever l'eau.

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Morceaux tofu

Le tofu est découpé en morceaux avant d'être emballé.

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Sliced fried tofu (aburaage) is intended for a variety of uses: sometimes slightly sweet, it will be used as small pockets to stuff a ball of vinegar rice to make inarizushi, considered sushi (without fish) that can be found everywhere including the various konbini and supermarkets.

It can also be cut into triangles to place on a bowl of udon noodles and kitsune, literally “fox ”. It is also believed that fried tofu is the favorite food for foxes... hence the name kitsune udon.  Visit the Fushimi Inari shrine in Kyoto to learn more!


Tofu frit aburaage

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Inarizushi, avec de la peau de tofu

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Les kitsune Udon avec du tofu

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Du tofu dans une soupe miso

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