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Tofu Workshop by Tofu Meister

Would you like to experience the joy of making your own tofu using just soybeans and "nigari" (coagulant)?

 

Join our exclusive tofu workshop, which is taught by the tofu meister from Katsuno Tofu, a long-established tofu shop that supplies high-end restaurants.

 

Not only will you learn the art of traditional tofu-making, but you'll also get to taste the incredibly delicious tofu you create. You'll be amazed at the taste and quality, and we guarantee it will be the best tofu you've ever had. Don't miss this unique opportunity to create and enjoy authentic Japanese tofu!

"Katsuno Tofu" is a long-established tofu shop founded in 1942. It is currently the only remaining tofu shop in Kagurazaka, Shinjuku ward. It is said that the tofu was loved by Prime Minister Kakuei Tanaka (1918-1993).

 

The shop supplies tofu and fried tofu to nearby high-end Japanese restaurants and eateries. Due to its taste, which is recognized by these top restaurants, many people who try Katsuno Tofu for the first time are surprised by its rich flavor and deliciousness.

Katsuno Tofu also sells directly to customers and is popular not only among Japanese people but also among foreigners strolling through Kagurazaka.

 

While offering traditional tofu, the shop is also focused on developing new products like "TOFU sweets" to meet modern needs. Many tourists buy and enjoy walking around with donuts and muffins made from tofu, soy milk, and okara (soy pulp).

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Activities in the Tofu Workshop

  1. Making Tofu from Soybeans: You will make tofu from soybeans using only three ingredients: soybeans, nigari (coagulant), and hot water.

  2. Eating Your Homemade Tofu, and Ganmodoki and Unohana made by a tofu artisan: After completing your tofu, participants will enjoy the tofu they made themselves. In addition to tofu, you will also taste "Ganmodoki" (a type of fried tofu ball) and "Unohana" (a dish made from okara) made at Katsuno Tofu. Since no meat and no seafood is included, vegetarians can participate without any concerns.

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Introducing Tofu Meister

Kai Moriyama is a member of Japan Tofu Meister. Raised in Kagurazaka, Kai Moriyama was formerly a nurse. 

Driven by a desire to preserve the culture of "handmade tofu," she hosts tofu-making experience classes. She also teaches tofu workshops at elementary schools and other institutions to pass on the tofu-making tradition to the next generation.

Tofu Making Process

Ingredients

  • 300g soybeans

  • 12g nigari

  • 1 liter of 80°C water

Equipment

  • Blender

  • Thermometer

  • Wooden spatula

  • Measuring cup

  • Ladle

  • Bowl

  • Straining bag and cloth

  • Tofu mold

Preparation the Day Before
Wash 300g of soybeans thoroughly and soak them in plenty of water (at least three times the volume of the soybeans).


Note: Soak for about 14 hours in winter and about 8 hours in summer.

Understanding "Go" and "Nigari" in Tofu Making
Go (Soy Pulp)
"Go" is a term used in tofu making to refer to the mixture of ground soybeans and water. This mixture is created by blending soaked soybeans with hot water until it becomes a thick, slightly grainy paste. The "Go" is then strained to separate the liquid (soy milk) from the solid pulp (okara). The soy milk is used to make tofu, while okara can be used in other dishes.

Nigari (Coagulant)
"Nigari" is a natural coagulant used in tofu making. It is derived from seawater and mainly consists of magnesium chloride. Nigari is essential in the tofu-making process because it causes the soy milk to coagulate and form curds. These curds are then pressed into tofu. The amount and type of nigari used can affect the texture and flavor of the tofu, making it a critical ingredient in the process.
 

Delicious tofu is ready.

Enjoy!

 

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Tofu Workshop Information

Meeting point

Meeting point in front of Ueshima Coffee Shop, Kagurazaka branch. It is located in the middle of Kagurazaka Street (approximately halfway between Kagurazaka-shita and Kagurazaka-ue).

 

Hotel pick-up can be arranged upon request.

Tour Duration

Approximately 2 hours.

Accessibility

Everyone is welcome to participate. Of course, children who can walk are also welcome to join, accompanied by a parent. 

 

​Please inform us in advance if you have any food allergies.

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