Tofu, or bean curd, is a food of Chinese origin made by coagulating soy milk, and then pressing the resulting curds into blocks. The production of tofu from soy milk is similar to the production of cheese from milk.
Tofu originated in ancient China but little else is known about the origins of tofu and its method of production. Tofu and its production technique were subsequently introduced into Korea, then Japan during the Nara period. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion's vegetarian diet.
There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. It has very little flavor or smell on its own. Tofu is low in calories, contains beneficial amounts of iron and has no saturated fat or cholesterol. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium and magnesium.
As part of our culture for well being I felt tofu should be part of the ingredients we are serving at the restaurant, as raw fish and shellfish. Last week, I bought soy milk from Kyoto. It was mixed with Nigari (Magnesium chloride) and then the coagulation is made by steaming the tofu in a serving cup. It can be eaten warm or cold as here in the picture.
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