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Of the edible soybeans that are made into tofu and natto (fermented soybeans), about 20 percent are grown in Japan. The plant is susceptible to changes in the weather and a stable supply is said ...

Yes, but we’ll get to that in a minute. Tofu is the name and spelling used most often for bean curd, but it is actually the Japanese word for a Chinese invention - doufu. There are many theories ...

Koya-tofu, which pairs well with any flavor, is thought to be the origin of freeze-dried foods in Japan.

Making tofu at home is a rewarding process that results in fresh, creamy tofu perfect for any dish. With just soybeans, water ...

The chefs of Otowasan Kannonji Temple make a tofu fritter with chestnuts, gingko nuts and lily bulbs. Add some hot sauce to complete this delicious treat packed with the flavors of autumn.

Deep-fried tofu simmered in broth with greens caps the ... Midori Kasai is a professor at Ochanomizu University and former chairwoman of the Japan Society of Cookery Science.

These saucy tofu meals are ready to eat—simply heat and serve. Offered in three delicious flavors: Thai Red Curry, Japanese Teriyaki and Korean BBQ. They are perfect for the health-minded ...