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𓆸𓂃◌𓈒𓏲
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!

Here is the workshop outline:
❀ ALL ABOUT TOFU: TOFU BY-PRODUCTS & TOFU-MAKING WORKSHOP ❀

• Introduction to TOFU: Learn about its history, nutritional values, and health benefits, and sample different types of TOFU.
• Creative Ways to Enjoy TOFU: Explore how to use TOFU beyond soups, salads, and other familiar dishes.
• TOFU By-Products: Discover 5 unique TOFU by-products, their nutritional benefits, and how they are used in Japanese cuisine:
  1. ABURA AGE – Deep-fried thin sheets of TOFU, perfect for miso soup or as a sushi wrapper.
  2. ATSU AGE – Thick, deep-fried TOFU cakes with a crispy outside and soft inside, ideal for grilling or simmering.
  3. OKARA – Soybean pulp left from making soy milk, great for soups, stews, or baking as a wheat gluten replacement.
  4. KŌYA DŌFU – Freeze-dried TOFU with a spongy texture, excellent for soaking up flavorful broths (named after Mt. Kōya).
  5. GAN MODOKI – Deep-fried rounds of mashed TOFU mixed with vegetables, originally a vegetarian dish but packed with flavor.
• Hands-On TOFU Making: Experience the simple and rewarding process of making TOFU at home with your own hands.
• TOFU Lunch: Enjoy a special lunch featuring various TOFU by-products dishes.

𓎩 As a BONUS, you’ll take home a small bottle of nigari (the coagulant needed for TOFU-making), so you can demonstrate your TOFU-making skills to friends and family at home! Woohoo!

You’ll be amazed at how much you’ve been missing out on. By the end of this lesson, you’ll not only have a deeper appreciation for TOFU and its by-products but also some exciting new ingredients and techniques to incorporate into your everyday cooking.

I can’t wait to guide you on this delicious journey into the world of TOFU and TOFU by-products.

Let’s get started!
CLICK HERE FOR LESSON DETAILS AND RESERVATION!

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WORKSHOP DETAILS

<DATES>: Refer to the reservation page
<TIME>: 10 am to 1 or 2 pm ish
<PLACE>: Hiyoshi, Yokohama (details will be given by email after reservation)
<FEE>: ￥10,000 (tax included)/ on-site payment
<MAX # of PERSONS>: 6 psns
<THINGS to BRING>: Hand towel/ Apron
<FEE INCLUDES>:  Full textbook/ TOFU sampling/ TOFU-making/ Delicious lunch featuring TOFU & TOFU by-products/ one bottle of NIGARI coagulant for TOFU-making at home/ and all the fun time! 
 
<LESSON FLOW>
+Full Introduction & Explanation of TOFU  (*sampling of various TOFUs)
                  ⇩
+Hands-on TOFU making                 
                  ⇩
+ONIGIRI (rice ball), TOFU by-product dishes, and MISO soup lunch served
                  ⇩
+Clean up & Review

CLICK HERE FOR DETAILS AND RESERVATION!