What is Tofu: The Story Behind This Awesome Food!

In Japanese cuisine, choosing easy-to-eat, convenient, nutritious, and healthy ingredients is always a top priority. Tofu is one of the few plant-based ingredients that meets all these criteria. The Japanese have long cherished and creatively used it in countless unique traditional and trendy dishes. So, let’s explore what tofu is and its many exciting secrets!

What is tofu?

Tofu, called “bean curd,” is a unique and versatile food. It originated in China over two centuries ago (during the Han Dynasty) and was likely discovered accidentally. The discovery spread across East Asia and is famous worldwide, especially in vegetarian and vegan diets.

It’s made from soybeans, water, and coagulant. This process transforms soy milk into curds, then pressed into blocks. The product comes in different textures: silken, soft, firm, and extra firm. The silken type is smooth and creamy, ideal for desserts and smoothies, while the firm one holds its shape well for stir-frying or grilling.

Furthermore, this ingredient is known for its mild taste and health benefits. Based on the coagulants used, it’s low in calories but rich in protein, iron, and sometimes calcium or magnesium. It also contains beneficial isoflavones, which may help with heart health and reduce the risk of certain cancers. Now that we know what tofu is and its origin let’s explore how it arrived in Japan!

How did it make it to Japan?

It made its way to Japan through Zen Buddhist monks, who brought the knowledge of making it from China. These monks traveled to China during the Nara (710-784) and Heian (794-1185) periods. They learned how to make this food there and brought back other food processing methods, like miso production.

At first, the monks used it as a meat substitute in their vegetarian diet. One of Japan’s earliest records is from 1183 when it was served at Kasuga Shrine in Nara. Over time, this versatile ingredient became a staple in Japanese cuisine.

Popular Japanese tofu dishes

Hiyayakko 

Hiyayakko is a refreshing dish made with chilled tofu, perfect for hot summer days. It has a long history in Japan, enjoyed for centuries as a simple and tasty appetizer or side dish. The name comes from hiya (cold) and yakko (referring to the square shape of the food).

Traditionally, soft or silken tofu is used for this dish, giving it a smooth and silky texture that melts in your mouth. It’s often topped with green onions, grated ginger, and katsuobushi (bonito flakes), then drizzled with soy sauce.

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Miso soup

Miso soup is a classic Japanese dish made by mixing miso paste with dashi (broth). It is served alongside rice in many Japanese meals. It’s often enjoyed with toppings like seaweed, tofu, green onions, or mushrooms. However, the ingredients can vary depending on the region or season. 

It’s also famous for its health benefits. The miso paste contains nutrients, including protein, vitamin K, and many minerals. All of them are great for strengthening bones and boosting heart health. That’s why Japanese people would love to have a bowl of miso soup every day!

Inarizushi

Inarizushi is a delicious type of sushi that has been enjoyed in Japan for nearly two centuries. It is made by stuffing vinegared sushi rice into a sweet and savory aburaage (deep-fried tofu pouch). These pouches are simmered in a tasty broth made from dashi, soy sauce, and mirin. Its distinctive taste makes it a well-known snack, picnic food, or addition to bento boxes.

A fun fact about inarizushi is that it’s named after Inari, the Shinto god of fertility and farming. In Japanese stories, foxes are Inari’s helpers and love fried tofu! This lovely dish is linked to Inari shrines all over Japan. In addition, inarizushi comes in different shapes depending on the region. In the Kanto region, it’s rectangular; in the Kansai region, it’s triangular.

Kitsune udon

Kitsune udon (fox udon) is a delightful, filling, and tasty noodle soup, especially in winter. It features chubby, chewy udon noodles in a light and savory broth. There are a few interesting stories about why this dish is named after foxes. One story is that in Japanese folklore, foxes are said to love deep-fried tofu. Another theory is that the pouches look like the color of a fox’s fur, which is golden brown.

And, of course, the star of this dish is the sweet pouches. They are also golden and crispy, adding a delicious sweet and savory flavor to the soup. Also, you might find kamaboko (traditional Japanese fish cake) and sliced scallions on top for extra flavor.

Mabodofu

Mabodofu is the unique Japanese version of the Chinese dish “mapo tofu”. The dish started in Sichuan, China, and is generally famous for its spicy, bold flavors with silken tofu, ground meat, and a fiery red sauce. When it came to Japan in the 1970s, Chef Chen Kenmin adjusted the recipe to be less spicy and sweeter, making it more suitable for Japanese tastes.

It features soft, smooth tofu cubes cooked in a savory soy sauce and less heat than its Chinese counterpart. Mabodofu became famous in Japan and quickly became a beloved dish in many households.

Why should I try Japanese tofu?

Trying this Japanese food is a beautiful way to discover tofu’s unique origins and cultural significance. It’s a flexible food that provides many nutritional benefits. Japanese everyday dishes, such as hiyayakko, kitsune udon, and mabodofu, truly showcase how this ingredient can be enjoyed in many ways.

Overall, Japanese tofu is a vital part of Japanese cuisine that offers a variety of tastes and textures. Have you tried Japanese tofu before? What’s your favorite way to enjoy it? Feel free to leave a comment and share your thoughts!