Tofu Tasting

Tofu in Japan can be a revelation. Not the bland, odd-textured blocks found outside of Japan, but here you will find a wide array of products including creamy tofu with the rich flavor of soybeans, fried balls of tofu packed with veggies, creamy layers of yuba (soy-milk skin), and much more.

Tofu first appeared in Japan in the 12th century when it was forbidden to eat animal meat in Buddhist temples. Soy products are an integral part of shojin ryori, the vegetarian cuisine that originated in Kyoto and prohibits the inclusion of animal products. 90% of tofu is water, so it is no wonder that Kyoto, famous for its rich water sources, is famous for its tofu.

Traditionally it will be served on its own (hiyayakko) with some yakumi like myoga, grated ginger, katsuobushi and soy sauce. Yakumi translates as “medicinal flavors”, and some of these, like ginger, are said to be good for one’s health. A contemporary version of hiyayakko includes serving it with extra virgin olive oil and sea salt.

We recently did a tofu tasting of two shops in our neighborhood. It was so interesting to see that the taste could be so different.

Tofu is also great for cooling down the body, so as we head into the hot and humid summer, we will be eating more tofu.