Water and its role in the Kansai diet-Tofu-

Water and its role in the Kansai diet
Tofu
Water that brings out the true flavor of ingredients.

The quality and temperature of the water strongly influence the product.
To bring out the deliciousness of foods with light flavors, excellent water is essential.

It is said that three factors determine the flavor of tofu: the soybeans, the water, and the technique of the producer. Tofu ingredients consist of soybeans and water, nigari (manganese chloride) as a coagulant, and calcium sulfate. Naturally, the quality of the soybeans is essential, but the quality of the water is also very important.

The first step in making tofu is to soak the soybeans in water, which must be at precisely the right temperature, neither too hot nor too cold. In summer in particular, the danger is that the water will become too warm, causing bubbles to be released from the tofu in what is called "going soft."

A large volume of water is used in subsequent processing as well, including when the nigari is added to firm the tofu and during the refining of the tofu in the forming box. The ideal water is generally considered to be a "good-tasting water." That is, it should be of medium hardness and either neutral or slightly alkaline in pH. For the production of tofu, then, an underground spring that produces a plentiful supply of water with consistent quality and temperature throughout the year is ideal.

Thus it is entirely natural that Kyoto, blessed with excellent groundwater, should be a prolific producer of tofu, together with the many other areas in Japan famous for their tofu, such as Wakayama with its Koya-dofu and Nara with its Meisui-dofu.

What they all have in common is superb soybeans and great water that brings out the beans' full flavor.

Koya-dofu: Wakayama Products
Promotion Association
TEL 0734-32-4111

Meisui-dofu:
Tenkawa Village Planning &
Tourism Association
TEL 07476-3-0321

Cooked soybeans are placed in a cotton bag and the soy milk pressed out.

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