Tofu — Japan’s Super Food
Tofu is an ingredient or dish, very characteristic of Japanese cuisine, which to a certain extent encompasses its characteristics, it is unique, with a mild, nutritious flavor and easy combination with other ingredients. The number of dishes that can be prepared with tofu is limitless!
The tofu is made based on a coagulation process of “soy milk”, the resulting mass is placed in wooden boxes that give it its characteristic shape.
Its origin dates back to more than 2000 years ago in China. Probably since the Han dynasty, where a very similar dish called doufu already existed. It is believed that it entered Japan during the Nara period, around the year 700, and then spread throughout Southeast Asia starting with Vietnam, probably during the expansion of Buddhism, as it was an excellent supplement to meat.
It was gaining great popularity in Japan, even publishing a book in 1782, during the Edo period, with more than 100 tofu recipes for daily use.
As we said, its origin and expansion is closely linked to Buddhism since it was the perfect supplement to meat and fish, even now it continues to be one of the main ingredients in the kitchen of Buddhist temples or shojin ryori. Its consumption in Japan is massive, undoubtedly contributing to the good health and long life of the population.
Its preparation process can be compared to that of a cheese, but without it occurring naturally. In the case of tofu, soy milk must be worked to obtain it. It is a process that requires a lot of work, in the case of being done by hand; cleaning, rinsing, filtering, boiling, coagulating, pressing, etc. Natural coagulants are used, such as salts of different origins and chemical content, plus calcium, magnesium, sodium, potassium, etc. And that can affect its nutrient content.
In any case, tofu is known as a “super food” for its high content of protein, calcium, iron and antioxidants, while being low in calories
Its health benefits, in addition to the obvious ones due to its content, help prevent certain types of cancer, reduce the risk of diabetes, help bone and brain health, reduce menopausal symptoms, and the flexibility of our skin.
