At the invitation of Mr. Tsujimoto, a bean and tofu expert, whom I met in New Zealand, I went to Miyazaki to take the Tofu Meister Certification Course onn November 16, 2023.
I’ve always liked tofu and soy milk.
I drink soy milk with meals almost every day.
Also, when I give cooking lessons to foreigners, I want to introduce more tofu recipes.
So it was only natural for me to take this course.
What I learned:
- About the history, ingredients, and manufacturing process of tofu.
- Differences in taste depending on beans and coagulant (tasting included)
- Lunch is tofu dish (we also learned the recipe)
- Workshop on making tofu, tofu, and ganmodoki.
- Finally, there was a written test…
I managed to obtain the Tofu Meister qualification.
It was a lot of fun to learn about the depth of tofu!
Left: Momen Tofu made from nationally recommended regular soybeans.
Right: Kinu Tofu made from locally famous soybean “Mizu-Kuguri”.
Left top: Light-tasting tofu coagulated with calcium sulfate
Center bottom: Tofu with a distinct bean flavor, coagulated with magnesium chloride
Right top: Tofu with a unique flavor made from local beans called Mizukuguri.
Tofu dishes:
From left: Tofu salad with persimmon and walnut, Tofu noodles with clam, Steamed vegetables, Couscous, tofu and vegetable salad, Fried tofu and boiled eggs