I’m sure many of you are already familiar with TOFU and may have eaten it in some form or even cooked with it. Those following vegan diets, in particular, may already know creative and delicious ways to enjoy it.
BUT DID YOU KNOW THAT JAPAN HAS SO MANY TOFU BY-PRODUCTS YOU MIGHT BE MISSING OUT ON?
These TOFU by-products, each with its own unique texture and flavor, are just as nutritious as TOFU itself. They are rich in protein, minerals, and vitamins and can be a versatile and healthy addition to your diet, once you know how to use them. They’re also widely available on Japanese supermarket shelves, just waiting for you to discover their potential.
For those of you who wish to learn more about TOFU and its by-products, we’re excited to announce our newly launched ALL ABOUT TOFU: TOFU BY-PRODUCTS & TOFU-MAKING WORKSHOP!
Don’t miss this opportunity to expand your culinary knowledge and bring something new and exciting to your kitchen!
- DATES: Refer to booking below
- TIME: 10:00 am – 2:00 pm
- FEE: ¥10,000 (Tax included)
- LOCATION: Wa + Sabi Home Studio (Hiyoshi, Yokohama / exact address shared upon reservation)
- INCLUDES: All ingredients / Full textbook/ TOFU sampling/ TOFU-making and tasting of freshly made homemade TŌFU/ A delicious and healthy lunch featuring TOFU & TOFU by-products/ one bottle of NIGARI coagulant for TOFU-making at home/ and all the fun time!
- Max Participants: 5 people
- LEVEL: Beginner Friendly (Taught in English)
Introduction to TOFU:
Learn about its history, nutritional values, and health benefits, and sample different types of TOFU.
Hands-On Tōfu Making:
Experience the rewarding process of turning soybeans and water into delicate, fresh tōfu. It’s simpler than you think and far more delicious than anything store-bought!
The “Hidden Gems” Tasting & Discovery:
Discover 5 unique TOFU by-products, their nutritional benefits, and how they are used in Japanese cuisine:
- TOFU By-Products:
- ABURA AGE – Deep-fried thin sheets of TOFU, perfect for miso soup or as a sushi wrapper.
- ATSU AGE – Thick, deep-fried TOFU cakes with a crispy outside and soft inside, ideal for grilling or simmering.
- OKARA – Soybean pulp left from making soy milk, great for soups, stews, or baking as a wheat gluten replacement.
- KŌYA DŌFU – Freeze-dried TOFU with a spongy texture, excellent for soaking up flavorful broths (named after Mt. Kōya).
- GAN MODOKI – Deep-fried rounds of mashed TOFU mixed with vegetables, originally a vegetarian dish but packed with flavor.
Creative Ways to Enjoy TOFU:
Explore how to use TOFU beyond soups, salads, and other familiar dishes.
A Full Tōfu-Fusion Lunch:
We wrap up with a special lunch prepared by Kaori, featuring multiple dishes that showcase the diversity of tōfu and its by-products. It’s light, nourishing, and packed with plant-based power.
✿ A full-color textbook with recipes, cooking tips, and cultural insights
✿ A BONUS bottle of NIGARI (essential natural mineral coagulant) so you can demonstrate your TOFU-making skills to friends and family at home! Woohoo!
✿ A full belly and a heart full of inspiration and a happy smile from the delicious TŌFU lunch
✿ Community Access: An invitation to our private Facebook group where you can connect with other participants, ask questions, and keep the tōfu conversation going!
By the end of this lesson, you’ll not only have a deeper appreciation for TŌFU and its versatile by-products but also a toolkit of exciting new ingredients and techniques to elevate your everyday cooking. Whether you’re making your own fresh TŌFU or turning “hidden gems” like OKARA into nutritious family meals, you’ll leave fully equipped to keep this healthy tradition alive in your own kitchen.
Spaces are limited, so book now and come discover what you’ve been missing—I can’t wait to guide you on this delicious journey into the world of TŌFU!
You’ll be amazed at how much you’ve been missing out on!
❀ BOOKING & PAYMENT ❀
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