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Food Industry Association
Tofu (soybean curd)
Tofu (soybean curd)
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Tofu (soybean curd)
Certified Brand
Tofu (soybean curd)
Smooth tofu made with Kyoto's famous water, domestic soybeans, and traditional craftsmanship
overview
Kyoto tofu has a history of over 1,000 years, and was nurtured by the climate and natural features of Kyoto. It is made using only domestically grown soybeans and Kyoto's abundant, high-quality groundwater. Kyoto Ginmi Hyakusen's "Kyoto Tofu" is certified to be tofu that meets certain standards for soy milk concentration and brings out the natural flavor of the soybeans. Please enjoy this tofu, which is made with great care and where you can feel the skill of the maker.
History
During the Kamakura period, Zen culture flourished, especially in Kyoto. Tofu was incorporated into shojin ryori (vegetarian cuisine) as a protein source for monks who could not eat meat or fish, and tofu production in Kyoto developed significantly. As shojin ryori (vegetarian cuisine) spread to aristocrats, samurai, and commoners, tofu also became popular as an everyday food. During the Edo period, tofu dengaku (grilled tofu coated in miso) became popular at teahouses near Yasaka Shrine, and Kyoto tofu was depicted in ukiyo-e prints, becoming a nationally known specialty. The groundwater used to make tofu in Kyoto is low in hardness and iron, resulting in a smooth, mellow, and unique flavor. Even today, many tofu shops in Kyoto use groundwater pumped up from wells, preserving the traditional flavor.
Brand Initiatives
The "Kyoto Tofu" brand uses only domestically grown soybeans as its raw material. Furthermore, in order to preserve traditional manufacturing techniques, certification requires that the appropriate coagulant specified by the association is used and that no unnecessary additives are added. Furthermore, to bring out the rich umami flavor of soybeans, which is a characteristic of Kyoto tofu, the soy milk concentration must be 13 Brix or higher. Furthermore, packaging must be designed in a way that does not shame the traditions of Kyoto tofu.
The association that supports this brand
Kyoto Prefecture Tofu and Fried Tofu Industry Association
With the aim of continuing to provide authentic Kyoto tofu, we are involved in joint purchasing and delivery of raw materials, as well as promotional activities, research into production, and the collection and provision of materials.
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