Tofu

Traditional Japanese Kori-Tofu has made its debut in Europe, with Asahimatsu Foods pitching the versatility of the signature tofu to food industry ...

The researchers determined that processing soy increases its nutritional quality, affirming its status as a valuable source of protein for plant-based foods. After the resulting soy milk is boiled, nigari – a culinary coagulant also known as bittern – is added to transform the soymilk into a solid form. Around 800 years ago, it is said that a monk left his tofu outside on a cold winter day, and then he ate the frozen tofu the next day. This is then cut into small pieces by a machine to neatly form the jiggly and soft tofu. “We believe the variations in use of Kori-Tofu are unlimited. It allows the bakery product to maintain an authentic flavor and texture profile.