Manufacturing Process Where You Can Taste the Soybeans
”Nagai Jyun-tofu” use only selected ingredients. The only ingredients of tofu are soy beans, nigari and water. Due to this simplicity, Nagai Jyun-tofu selects soy Enrei beans from Toyama and using only natural bittern using absolutely no artificial additives. Their pure water is self-produced by using a wave modulation water purifier system. In addition to this, they also have a unique style of manufacturing. Normally tofu is made by boiling the soybeans, separating it into soy milk and soy curd, and then adding nigari to solidify the liquid into tofu. At Nagai Jyun-tofu, the soybeans are crushed before they are boiled and are squeezed during this stage. By doing this, a thicker soy milk is made. Bittern is added to this boiled soy milk. By way of this manufacturing method, the sweet fragrance of the soybeans stand out more. Also at Nagai Jyun-tofu, they are particular about handling tofu by hand and though the tofu is firm, it is soft, light and fluffy. One mouthful and you can taste the difference. The instant it enters your mouth, surely you would be amazed at how different it tastes compared to the one you are accustomed to eating the aroma of the soybeans spreading in your mouth.
