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Winter Tofu Recipes
Corn Soup with Crab and Tofu

Corn Soup with Crab and Tofu Corn Soup with Crab and Tofu


Ingredients (Serves 4)
Silken (kinugoshi) tofu 1-Cho (About 300g)
Boiled crab 1/2 pack (1 pack is about 100g)
Onion 1/2
Butter 1 tablespoon
European soup stock
Bay leaf
Creamed corn
2 cups
1 cube/sachet

1 leaf
1 large can
Milk 1 cup
Salt, pepper A little of each
Parsley A little
Seasonal Ingredient!
High protein, low calorie, and rich in zinc and taurine. Taurine helps to lower blood pressure, prevent gallstones and arterial sclerosis, and strengthens the liver.


1. Cut the tofu into 1cm cubes.
2. Shell the boiled crab, remove any cartilage and break down into smaller pieces.
3. Finely chop the onion.
4. Melt the butter in a pan, fry the onion 3 and add gAh. Bring to the boil and add the tofu 1 and the boiled crab 2, gently bring to a boil again. Add the milk and reheat. Add salt and pepper as desired.
5. Serve into soup bowls and garnish with a sprinkling of chopped parsley.