Tofu is one of the foods which represents the essence of traditional Japanese cuisine. The soybean, which has been the key ingredient of tofu since ancient times, is rich in vegetable protein along with vitamins and minerals. Given that the soybean has low calories, to say that it is an outstanding health food from an overall nutritional perspective is by no means an overstatement.

In recent years, the world has come to recognize the health benefits of tofu. Tofu and other soybean-based food products now line the shelves of supermarkets around the world, and have been adopted as healthy foods that fulfill essential roles in dietary regimes, etc. I am particularly pleased to learn of the increasing recognition of Japan’s tofu in the acclaimed health-conscious United States of America.

Tofu can now be considered a health functional food that is eaten throughout the world. It is my unremitting wish that the people of the world lead long and healthy lives by including tofu, the epitome of the food culture nurtured in Japan, in their own respective food cultures.

Japan Tofu Association　Chairman