Tofu

Tofu, also , doufu or bean curd , is a food of origin, made by soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

The production of tofu from soy milk is similar to the production of cheese from milk, although some tofu is made by processing non-soy products, such as almonds or black beans. The byproduct of the process is .

Tofu originated in ancient China, The third type of coagulant, enzymes, is not yet used commercially but shows potential for producing both firm and "silken" tofu.

Salt coagulants

*Calcium sulfate : The traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium, an important mineral for treating and preventing osteoporosis. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of calcium.

*Chloride-type Nigari salts or Lushui - Magnesium chloride and calcium chloride: Both of these salts have a high solubility rate in water and affect soy protein in the same way, whereas gypsum is only very slightly soluble in water and acts differently in soy protein precipitation, the basis for tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called ''nigari'', which consists primarily of magnesium chloride, is produced from after the sodium chloride is removed and the water evaporated, which is called Lushui in China. Depending on its production method, ''nigari/Lushui'' may also contain small quantities of magnesium sulfate , potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term ''nigari'' is derived from ''nigai'', the Japanese word for "bitter," neither ''nigari'' nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is a common coagulant for tofu in North America.

Acid coagulants

*Glucono delta-lactone : A naturally occurring organic acid also used in cheese making, which produces a very fine textured tofu that is almost jelly-like. This coagulant is used especially for "silken" and softer tofus, and confers an almost imperceptible sour taste to the finished product. Commonly used together with calcium sulfate to give soft tofu a smooth tender texture.

Enzyme coagulants

*Among enzymes that have been shown to produce tofu are papain, and alkaline and neutral from microorganisms. In the case of papain, the enzyme to substrate ratio, by weight, was held constant at 1:400. An aliquot of 1% crude papain was added to "uncooked" soy milk at room temperature and heated to 90–100 degrees Celsius. Its texture can be described as similar to that of very fine custard. In Japan and Korea, traditional soft tofu is made with . ''Douhua'' , or ''tofu brain'' , often eaten as a dessert, but sometimes with salty pickles or hot sauce added instead, is another type of soft tofu with an even higher moisture content. Because it is nearly impossible to pick up this type of tofu with chopsticks, it is generally eaten with a spoon. ''Edamame tofu'' is a Japanese variety of ''kinugoshi tōfu'' made from ''edamame'' ; it is pale green in color and often studded with whole ''edamame''.
* Asian firm tofu : Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. Can be picked up easily with chopsticks.

Processed tofu

Many forms of processed tofus exist, due to the varied ways in which fresh tofu can be used. Some of these techniques likely originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavors.

Fermented

*Pickled tofu : Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria.
*Stinky tofu : A soft tofu that has been fermented in a unique vegetable and fish brine.

The skin can also be bunched up to stick form and dried into something known as "tofu bamboo" , or myriad other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegetarian cuisine.

Some factories dedicate production to tofu skin and other soy membrane products.

Okara

, sometimes known in the west as soy pulp, is the fibre, protein, and starch left over when soy milk has been extracted from ground soaked soybeans.

:''To hpu'' may be fried as fritters cut in rectangular or triangular shapes; the latter fried twice, hence the name ''hnapyan gyaw'' , is the common form in the Shan States. ''To hpu nway'', creamy and soft before it sets, is also popular served hot on its own or with rice noodles. ''To hpu gyauk'', which are deep fried, thin, and crispy, are similar to or fish crackers.

:Rice tofu, called ''hsan to hpu'' is made from rice flour and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.

Preparation

Tofu has very little flavor or smell on its own. As such, tofu can be prepared either in savory or sweet dishes, acting as a canvas for presenting the flavors of the other ingredients used.

Eastern methods

In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings.

Lightly flavored

The light greenish "bean" smell of tofu is much enjoyed in East Asian cuisines and fresh tofu is often eaten plain or simply flavored.

In Japan, a common lunch in the summer months is ''hiyayakko'' , silken or firm Asian tofu served with freshly grated ginger, scallions, and soy sauce. In many parts of China, fresh tofu is similarly eaten with soy sauce or further flavored with ''katsuobushi'' shavings, century eggs , and sesame seed oil.


In Chinese cuisine, '''' is served with toppings like boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond. During the summer, ''dòuhuā'' is served with crushed ice; in the winter, it is served warm.

In Korean cuisine, ''dubu jorim'' consists of cubes of firm tofu that are pan fried and seasoned with soy sauce, garlic, and other ingredients. Cubes of cold, uncooked tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese ''hiyayakko'' are also enjoyed.

In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. The Malaysian version of taho or douhua is called tofufa. Warm soft tofu is served in 'slices' in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.

In Vietnam, ''dòuhuā'' is pronounced ''??u h?''. This variety of soft tofu is made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup. It is generally eaten hot, even during summer.

Fried

A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil, sunflower oil, and canola oil to varied results. Although tofu is often sold preprocessed into fried items, pre-fried tofu is seldom eaten directly and requires additional cooking. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with or cooked in soups. although little else is known about the exact historic origins of tofu and its method of production. While there are many theories regarding tofu's origins, historical information is scarce enough as to relegate the status of most theories to either speculation or legend. Like the origins of cheese and butter, the exact origin of tofu production may never be known or proven.

What is known is that tofu production is an ancient technique. Tofu was widely consumed in ancient China, and techniques for its production and preparation were eventually spread to many other parts of Asia.

Three theories of origin

The most commonly held of the three theories of tofu's origin maintains that tofu was invented in northern China around 164 BC by Lord Liu An, a Han Dynasty prince. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time. This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way.. The book ''Tofu Hyakuchin'' , published in the Edo period, lists 100 recipes for cooking tofu.

The rise in acceptance of tofu likely coincided with that of Buddhism as it is an important source of proteins in the religion's vegetarian diet.

In 1995, a report from the University of Kentucky, financed by St. Louis, Missouri , concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL and triglyceride concentrations. However, High Density Lipoprotein did not increase. Soy phytoestrogens absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease.

The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." 100 grams of firm tofu, for instance, contains 11.5 grams of soy protein. In January 2006 an American Heart Association review of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.

Isoflavones

Soy isoflavones have not been shown to reduce post menopause hot flashes in women and the efficacy and safety of isoflavones to help prevent cancers of the breast, uterus or prostate is in question. Thus, soy isoflavone supplements in food or pills is not recommended.

A study done by the Pacific Health Research Institute followed over 3000 Japanese men between 1965 and 1999, which showed a positive correlation between cerebral atrophy and consumption of tofu.

This study by L.R. White, et al., from the National Institute of Aging, NIH, was rejected as not credible by the Food and Drug Administration.

Tauhu goreng

Tauhu goreng is a dish of fried tofu commonly found in Singapore and Malaysia.

Preparation

When preparing the dish, cakes of hard tofu are deep fried until golden brown. The bean curds are then cut diagonally in half and arranged on a plate garnished with bean sprouts, cucumber and spring onion. A thick sauce is prepared with shallots, garlic, es, shrimp paste, soy sauce and tamarind juice.

Cultural origins

The name is in the Malay language; 'tauhu' refers to tofu and 'goreng' indicates 'fried'. Fried tofu cannot be claimed as an dish exclusively found in Malay cuisine. Indeed, tofu and fried tofu are consumed extensively in Asian cultures, and has found its way into mainstream Western vegetarian diets. Tauhu goreng is largely similar to the Japanese dish agedashi tofu where the latter is not spicy and uses fewer condiments, although both versions use generous servings of soy sauce.

Taho

Tah? is a snack food made of fresh , ''arnibal'' , and . This staple comfort food is a signature sweet and can be found all over the country. The Indonesian and Malaysian equivalent of this dish is ''Tahu''.

History

Through early records, it is evident the history of taho traces its origin to China. Prior to the , were common traders with influencing . Taho is derived from the original Chinese douhua.

Processing and preparation

Most taho vendors prepare their goods before dawn. The main ingredient, fresh soft/silken tofu is processed to a consistency that is very similar to a very fine custard. Brown sugar is then heated and to create a viscous amber-colored syrup called ''arnibal''. Sago "pearls," purchased from the local market or ''palengkê'', are boiled to a gummy consistency until they are a transluscent white.

Marketing

The ''Magtataho'' is a common sight in the Philippines. A ''magtataho'' carries two large aluminum buckets that hang from each end of yoke. One of the buckets carries the tofu base; the other, smaller bucket holds the ''arnibal'' and sago "pearls".

Taho their product in a distinctive manner, calling its name in a full, rising inflection as they walk at a leisurely pace either along the sidewalk or, in rural communities, in the middle of the road. As most ''magtataho'' keep a habitual route, it is not uncommon for vendors to call out ''"Tahooooo?!"'' to attract a customer's attention. Though vendors are most likely to ply their routes early in the morning, it is not uncommon for a ''magtataho'' to be spotted in the late afternoon or the evening as well. This is particularly common in the heart of Manila, most particularly by Manila Bay.

In Baguio, there is also a strawberry variety of ''taho'', strawberry syrup is used instead of ''arnibal'' also available in chocolate and ''buko pandan'' flavor.

Eating

Most ''magtataho'' carry plastic cups for their product, often in two sizes . Using a wide, shallow metal ''sandok'' or scoop, they skim the surface of the bean curd and toss out any excess water, subsequently scooping the bean curd itself into a cup. Then, using a long, thin metal ladle, they scoop sago "pearls" and ''arnibal'' into the cup, loosely mixing it in.

Taho is enjoyed either with a spoon or by simply slurping it straight from the cup. Though traditionally served warm, cold varieties exist in supermarkets and in food stalls in cafeterias which have the bean curd in a solid, unbroken state. These pre-packed cups tend to contain a firmer tofu which need to be broken up and is sold either with a plastic spoon or a wooden popsicle stick.

Sundubu jjigae

Sundubu jjigae is a hot and spicy ''jjigae'' made with uncurdled , seafood, vegetables, mushrooms, onion, green onion, and ''gochujang'' or ''gochu garu'' in Korean cuisine. A raw egg is put in the ''jjigae'' while it is still boiling. This dish is eaten with a bowl of cooked white rice and several ''banchan'' . It is widely eaten and one of the favorite meals in South Korea.

Okara (food)

Okara or soy pulp is a white or yellowish pulp consisting of insoluble parts of the soybean which remain in the filter sack when pureed soybeans are ed in the production of soy milk. It is part of the traditional cuisines of , , and , and since the 20th century has also been used in the vegetarian cuisines of Western nations.

Okara is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. It contains 76 to 80% moisture, 20 to 24% solids and 3.5 to 4.0% protein. On a dry weight basis okara contains 24% protein, 8 to 15% fats,and 12 to 14.5% crude fiber. It contains 17% of the protein from the original soybeans.

Uses

While relatively flavourless when eaten on its own, it can be used in stews such as the Korean ''biji-jjigae'' , or in porridges, or as a taste neutral addition to bread and pastry doughs. In Japan it is used in a side dish called unohana , which consists of okara cooked with soy sauce, mirin, sliced carrots, burdock root and ''shiitake'' mushrooms. Occasionally ''unohana'' is used as a substitute for the rice in sushi. Okara can also be fermented with the fungus ''Rhizopus oligosporus'' to make okara tempeh .

Okara is also eaten in the Shandong cuisine of eastern China by steaming a wet mixture of okara that has been formed into blocks of ''zha doufu'' , also known as ''xiao doufu'' or ''cai doufu'',. Often the dish is made directly from ground soybeans without first turning it into okara. The texture of this dish vaguely resembles polenta.


However, as a significant byproduct of soy milk and tofu manufacturing, okara is commonly used as animal feed since its production usually exceeds demands for human consumption. For this reason, it is not uncommon for tofu and soymilk factories to be located close to animal farms in many Asian countries. In western countries, okara is used almost exclusively for the production of pig and cattle feed, although it does appear as an ingredient for patties.

Okara is also the raw material used to make soy yarn.

Los Angeles Tofu Festival

Los Angeles Tofu Festival, usually known as Tofu Festival or Tofu Fest, is a weekend matsuri held every August in from 1995 to 2007. Tofu Festival's 2006 celebrations were held on August 12th and 13th along with Nisei Week. Due to ongoing redevelopment in Little Tokyo there is no longer enough space to hold a festival of the size of Tofu Fest, and so it has now been cancelled.

Tofu is the primary ingredient of dishes and the cultural icon of the festival, which focuses on innovative and American cuisine within an ''obon''-like atmosphere . Due to Tofu Fest's wider cultural and commercial appeal, along larger funds to work with , it has outgrown Nisei Week's Street Arts Fair in booths — Tofu Fest's first fair had over 8,000 visitors and over 26,000 visitors by 2004 .

History and tradition

Invented by several board members as a theme for a food festival, Tofu Fest was approved by the LTSC in 1995 and added as a subcommittee to the Nisei Week Foundation, with support from the and sponsorship from Hinochi . Tofu Fest became the first festival in honor of tofu worldwide in 1996. All proceeds go to the LTSC .

Tofu Festival uses annual themes, to both enhance the atmosphere and promote certain goals. A tofu block is Tofu Festival's mascot, which changes appearance and nickname depending on the year's theme. The theme for 2006 is "It’s Hip to Be Square!", featuring the tofu block mascot wearing sunglasses and earrings.

Attractions

Beer, Wine & Sake Garden

A selection of sake and beer is served in a sectioned off portion of Tofu Fest , supplementing Little Tokyo's own beer gardens and Nisei Week's attractions. The sale of alcohol was under debate by the festival's committee in 1994 in regards to making the festival more family friendly .

Celebrity Chefs

Famous chefs exhibit their craft on a cooking platform, with fair goers getting the chance to taste dishes from the demonstrations. Masaharu Morimoto of Iron Chef is a recurring guest, appearing in last year's 2006 festival.

Children's Pavilion

Children were previously given an additional area to enjoy the festival , as parts of the festival, like the alcohol garden, were unsuitable. However, as of 2006, Children's Pavilion is no longer a featured event .

Entertainment Stage

Bands and artists appear live at the festival, ranging from instrumental groups, such as taiko and orchestra, to hip hop groups like Blackalicious .

Tofu Eating Contest

The tofu eating contest is a race to eat a 14-ounce block of tofu in the shortest amount of time. Several elimination rounds are held before the final battle and winner's ceremony, where a prize is given to the winner on the entertainment stage.

Hiyayakko

is a popular made with chilled tofu and toppings. It is usually served during the summer season. There are two kinds of tofu used in hiyayakko: ''kinugoshi'' , which is more frequently used, and the less common ''momen'' .

Hiyayakko can be served with ordinary meals or with beer. It is best made with fresh tofu. In winter, is served more often than hiyayakko.

Variety of toppings

The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped with katsuobushi and soy sauce. Other toppings include:
* perilla leaf
* ''yuzu'' rind
* sliced
* grated ginger
* sliced okra
* plum paste
* mustard

History and background

Hiyayakko is also known as ''hiyakko'' or ''yakko-dōfu''. ''Hiya'' means cold, and ''yakko'' refers to the servants of samurai during the Edo period in Japan. They wore a vest on which the "nail-puller " was attached, on the shoulders, therefore cutting something into cubes was called . ''"Hiyakkoi"'' or ''"hyakkoi"'', the Tokyo dialectal term equivalent to the standard Japanese , is also a possible etymology.

In the , it is said that hiyayakko is so well-known that it needs no introduction.

In haiku, hiyayakko is a for summer.

Dubu kimchi

Dubu kimchi is a popular Korean dish consisting of sauteed kimchi served with tofu. The tofu is sliced and warmed in hot water, and the kimchi is pan-fried, often with sliced pork. Despite the name of the dish, the tofu is not fermented into kimchi.

The dish is often served as an '''' , and is particularly popular as a companion to soju.

Ingredients

* A cake of bean curd
* A pack of cabbage kimchi
* Onion, chopped garlic (?, sugar, salt, sesame soy sauce.

Nutrition

Normally, protein is the largest nutrition of ''dubu kimchi''.

How to cook

* Boil tofu until ripening . Don't forget to put into salt when boiling.
* Slice cabbage kimchi and season with seasame oil and chopped garlic.
* Scatter oil and parch it with kimchi and onions.
* Slice tofu and serve on the dish.

Burmese tofu

Burmese tofu is a food of origin and is different from tofu which is made from soybeans. Shan tofu is made from yellow split peas and the Burmese version from . The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It is matte yellow in colour, jelly-like but firm in consistency, and does not crumble when cut or sliced. It may be eaten fresh as a salad or deep fried. It may also be sliced and dried to make crackers for deep frying.

Varieties and etymology

*''Pè bya'' refers to Chinese tofu and is translated into 'beancurd' in in Myanmar. Stinky tofu or the fermented form of Chinese tofu, however, is called ''si to hpu'', probably a corruption of the Chinese word ''chòu dòufu''.
*''Won ta hpo'' is the yellow form of tofu made from yellow split peas or ''zadaw bè'' in Shan State.
*''To hpu gyauk'' or dried tofu is yellow tofu sliced into a long thin rectangular form and dried in the sun. They are similar to fish or prawn crackers and sold in bundles.
*''To hpu'' made from chickpea flour or ''pè hmont'' is the common version in mainland Burma. It has the same yellow colour and taste but slightly firmer than Shan tofu.
*''Hsan ta hpo'' is still mainly confined to Shan regions, made from rice flour called ''hsan hmont'' or ''mont hmont'', and is white in colour. It has the same consistency but slightly different in taste. It is as popular as the yellow form as a salad.

There is no in the Burmese language; hence, is used in ''to hpu'', the Burmese version of "tofu".

Preparation

Fried

*''To hpu gyaw'' is yellow tofu cut into rectangular shapes, scored in the middle, and deep fried. Tofu fritters may be eaten with a spicy sour dip, or cut and made into a salad. They are crispy outside and soft inside.
*''Hnapyan gyaw'' is so called because the fritters are "twice fried" after the tofu is cut into triangular shapes. It is the traditional form in the Shan States.
*''To hpu gyauk kyaw'' or deep fried tofu crackers, like ''hnapyan gyaw'', are usually served with ''htamin gyin'' , another popular Shan dish.
Fried tofu goes very well with ''kau hnyin baung'' as a breakfast option, and also with ''mohinga'' or rice noodles called ''hsan hkauk swè'', especially Shan ''hkauk swè''. Green tea is the preferred traditional drink to go with all these in Burma.

Salad

*''To hpu thouk'' or tofu salad with either ''to hpu'' or ''hsan ta hpo'' is very popular as a snack or a meal in itself whereas fried tofu on its own is considered a snack. Both may form part of a meal where all the dishes are customarily shared at the same time. Fresh tofu, cut into small rectangular slices, constitutes the main ingredient of the salad, dressed and garnished with peanut oil, dark soy sauce, rice vinegar, toasted crushed dried chilli, crushed garlic, crushed roasted peanuts, crisp-fried onions, and coriander.
*''To hpu gyaw thouk'' refers to tofu fritters cut up and served as a salad as above.
*''To hpu nway'' or ''to hpu byaw'' is the soft creamy tofu served hot before it sets, usually as a salad dressed and garnished the same way. It may be combined in the same dish with tofu fritters or rice noodles.

Curried

* ''To hpu gyet'' - Sliced yellow tofu may also be curried with fresh tomatoes, onions and garlic, cooked in peanut oil and fish sauce, and garnished with coriander and green chilli. It makes a good pescatarian dish to go with rice, but also popular among the poor if meat or poultry is unaffordable.

Baiye

Baiye is a traditional . In raw form, it is a slice of tofu. When served, it is made of a cylindrical tofu roll on the outside and vegetables and meat on the inside. Additional ingredients such as salt, sugar, and vegetable oil may be added. Generally, this dish is served with in a soup setting.

Agedashi tofu

Agedashi tofu is a way to serve hot tofu. Silken firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then until golden brown. It's then served in a hot tentsuyu broth made of dashi, mirin, and , and topped with finely chopped ''negi'' or grated daikon.

Agedashi tofu is an old and well-known dish. It was included in a 1782 Japanese all-tofu cookbook entitled ''Tofu Hyakuchin'' , along with other tofu dishes such as chilled tofu and simmered tofu .

Aburaage

is a food product made from soybeans. It is produced by cutting tofu into thin slices and deep frying first at 110~120 °C then at 180~200 °C again. Aburaage is often used to wrap , and is added to miso soup. It is also added to udon noodle dishes which are called kitsune-udon because of legends that foxes like deep-fried tofu. Aburaage can also be stuffed e.g. with nattō before frying again. There is a thicker variety known as 　or .

The Japanese were the first to develop tofu pouches. However, little is known of their early history. The Tofu Hyakuchin of 1782 gave a recipe for deep-fried tofu, but it is not clear if it puffed up like a tofu pouch. It is known that tofu pouches existed by 1853, when Inari-zushi originated . Because of their long storage life, light weight, and complexity of production, tofu pouches lend themselves to large-scale factory production and widespread distribution. By 1974 large factories were using 2 metric tons of soybeans a day to make 116,600 tofu pouches. By 1980 huge modern factories produced 300,000 to 450,000 pouches a day using conveyorized deep-fryers. At this time roughly one third of the soybeans consumed for tofu in Japan were for deep-fried tofu and an estimated 85% of this was for tofu pouches.

In Japanese mythology aburaage is the favorite food of Kitsune and .