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How to make Tofu

Water is the life of tofu

More than 80% of tofu is water. Consequently, the use of good quality water is the secret to tasty tofu production.

Mineral content of the water

Water contains a variety of minerals. The mineral content is responsible for subtle differences in the properties of the water, and these differences also affect the taste of the tofu.

One particular point is the calcium and magnesium content. Water with high calcium and magnesium content is called “hard water” and water with low content is called “soft water”.

If hard water is used as a raw ingredient in the production of tofu, the calcium in the water bonds with the soy protein and the tofu becomes hard, which is undesirable. Therefore, soft water with low mineral content is best suited for tofu production.

Many places in Europe have hard water with high mineral content, while in Japan, water is predominantly soft. One could argue that the environmental conditions of Japan gave birth to tofu.
Soft water has other advantages as well.

For example, soft water is better suited for making soup stock. If hard water is used, the umami elements of the soup stock bond with the calcium in the water to form scum on the surface which must then be removed. In other words, the precious umami elements will be wasted, which is undesirable.

In addition, when hard water is used to make Japanese tea, the tannin in the tea is not fully brewed out and the true flavor of the tea cannot be appreciated.

The soup stock, which is the basic element in Japanese cuisine, owes its flavor to Japan’s soft water. The tofu that is widely used in a broad range of dishes and the indispensable tea often served thereafter similarly owe their flavor to Japan’s soft water.

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