We say, Koya-dofu, also known as freeze-dried tofu or kori-dofu. This is a traditional Japanese food product made for long-term preservation and easy rehydration. This dried tofu is made in NAGANO prefecture,
I specifically collected this product, because this tofu uses water from the mountains, 100% soybean milk and “NIGARI”, nigari is the liquid that is left after salt has been precipitated from seawater and contains lots of minerals especially magnesium chloride, and more than 50 types of minerals such as calcium, potassium chloride.
HISTORY OF KOYA TOFU
Originating from Mount KOYA in the early 13th century, it was developed by Shingon Buddhist priests as a non-perishable protein source for vegetarian temple cuisine, particularly “SHOJIN-RYORI”, which is a traditional, plant-based Japanese cuisine developed by Buddhist monks. The production process involves freezing regular “momen-dofu” (cotton tofu) outdoors or in Freezers, then thawing it to expel moisture, and drying it with gentle heat, resulting in a product that absorbs flavors effectively when simmered or stewed.
There is a lot of possibilities on KOYA TOFU, you can make dishes like, stuffed meat, it can be deep fried, prepared in vegetable starch soup. You can be creative and make own KOYA TOFU recipes.
ingredients Soybean milk and “Nigari”
25g
We say, Koya-dofu, also known as freeze-dried tofu or kori-dofu. This is a traditional Japanese food product made for long-term preservation and easy rehydration. This dried tofu is made in NAGANO prefecture,
I specifically collected this product, because this tofu uses water from the mountains, 100% soybean milk and “NIGARI”, nigari is the liquid that is left after salt has been precipitated from seawater and contains lots of minerals especially magnesium chloride, and more than 50 types of minerals such as calcium, potassium chloride.
HISTORY OF KOYA TOFU
Originating from Mount KOYA in the early 13th century, it was developed by Shingon Buddhist priests as a non-perishable protein source for vegetarian temple cuisine, particularly “SHOJIN-RYORI”, which is a traditional, plant-based Japanese cuisine developed by Buddhist monks. The production process involves freezing regular “momen-dofu” (cotton tofu) outdoors or in Freezers, then thawing it to expel moisture, and drying it with gentle heat, resulting in a product that absorbs flavors effectively when simmered or stewed.
There is a lot of possibilities on KOYA TOFU, you can make dishes like, stuffed meat, it can be deep fried, prepared in vegetable starch soup. You can be creative and make own KOYA TOFU recipes.
ingredients Soybean milk and “Nigari”
25g
