Tantalizing taste of handmade tofu

Nagao Tofu Shop, established in 1948, uses domestically grown soybeans to make tofu without any additives or preservatives. They are particular about bittern and use “mizu-nigari” (water bittern). Mizu-Nigari uses natural magnesium chloride extracted from seawater, which is rich in minerals and produces tofu with the sweetness of nigari itself.

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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.

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Taste of handmade “tofu”

”Umemoto Tofu Store” is located in Nagara, Gose-shi of Nara, by the foot of Mt. Kongo. Many people visiting the temples and/or climbing Mt. Kongo drop by. It has been in business for more than a century.
It does not stand out as a shop, but if you take a look inside, you will likely see the shop owner busily making ”tofu”. They only use domestic soy beans and are particular about their natural coagulation for the bean curd. Their ”tofu” has the taste and texture of genuine ”tofu”. When eaten, the taste of soy beans spread in your mouth.
The other popular product is the soy milk. It is so thick you ”eat it” rather than ”drink it”. It is like having dessert.

Nakata’s favorite is the ”Takigawa tofu (tofu somen)” which is served only during the summer. He tried to duplicate the taste at nakata. net café 2010. Good taste obviously becomes popular. ”Tofu” made in the morning is normally sold out before noon. They began making ”tofu” to be sold in the afternoon as well, but you may need to reserve your ”tofu” if you want to make sure you get some.

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The taste of sesame “tofu” which surprised Kukai

Mount Koya which Kukai established, is famous for Buddhist vegetarian cuisine. The Buddhist vegetarian cuisine was developed over a long period, under a strict regimen which prohibited the consumption of meat. An especially popular item is ”goma tofu” or sesame ”tofu”. You can smell the aroma of natural sesame, and a rich deep taste spreads in your mouth.
Even Kukai was surprised with the taste, prompting him to say ”Pass on this rare taste and good aroma to those that follow.”, after trying it at a farm on his way to Mount Koya.
”Kadohama Goma Tofu Honpo” has followed the same method since the opening of Mount Koya.
”Kadohama Goma Tofu Honpo” does not use any additives, continuing to make ”goma tofu” with a natural taste.

Carefully kneading over heat

Carefully selected white sesame is gently rinsed with water from the rocks of Mount Koya, mixed with ”Yoshino kuzu”, and kneaded until it becomes firm.

Nakata concentrated on kneading until it became smooth while the sesame was being heated. It is rather tedious work, but if this process isn’t done precisely, the texture will not be smooth. The taste is loved by people who come to Mount Koya to pray even to this day, because it is handmade with care.

”Goma tofu” that has the same taste for more than 1100 years. When you visit Mount Koya, please enjoy the taste which surprised even Kukai so long ago.

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Enjoying handmade “tofu”.

Nagao Tofu Shop where we stopped by during our visit to Nagasaki, was founded in 1948. They make ”tofu” from domestic soybeans, with neither additives nor preservatives. They are selective about the ”nigari” or bittern as well, and use ”mizu nigari” or water bittern which contains natural magnesium chloride from sea water. ”Mizu nigari” is rich in minerals, which makes ”tofu” with the slight sweetness of the ”nigari” itself.

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