In mainland China, gypsum calcium sulfate powered and dissolved in the water is used as a coagulant; however, in the Japanese traditional process used since ancient times, bittern resulting from the process of salt production was mainly used. Calcium sulfate, glucono-delta-lactone and so forth are often used as coagulants in modern-day Japan. This production process is also used in Chinese and Korean factories. The substance generally referred to as bittern mainly consists of magnesium chloride, and was a secondary product co-abstracted with salt when it was drawn from the salt field.
Currently, the bittern--which contains fine magnesium chloride due to the industrial process, is obtained at rock-salt mining places overseas or is abstracted in the process of industrial salt production in and outside Japan--is used in most cases, and it's rare to use bittern that's actually abstracted from a salt field. Because some tofu makers use the word 'bittern' as a generic term for coagulant, one must use the word with care. Although it was a mainstream practice to use this bittern as a coagulant before the war calcium sulfate sumashiko was used by some makers , it soon became difficult to obtain the bittern because it was designated as controlled goods.
Subsequently, there was an accelerated shift to calcium sulfate--which caused a coagulation reaction in a similar manner and was easy to obtain. When compared with magnesium chloride, a main ingredient in bittern, calcium sulfate had a wider zone in which the proper coagulation reaction occurred being referred to as the strike zone of coagulation and made it comparatively easy to make high-quality tofu, which was water-retentive and fine.
Therefore, along with the trend in mechanization, a shift to calcium sulfate, which was easy to use as a coagulant, was implemented after the war. In the latter half of the s, the taste of tofu made with bittern was again viewed with favor, and now tofu made with bittern is easily available at supermarkets, etc. The classic production process. Tofu, which enjoyed widespread popularity among ordinary people, as it was used as a subject of rakugo traditional comic storytelling and the recipe book "A Hundred Delicacies of Tofu," published in the Edo period, could be made easily by anyone with sufficient experience, because the degree of processing was comparatively low.
Consequently, from the Taisho period to the prewar era each town had one tofu maker. In describe the remote countryside, there was the vulgar proverb, 'Three ri the old Japanese unit of distance, approximately 3.
First, soybeans as raw materials are soaked in fresh water overnight approximately 12 hours. The next morning, the fully soaked soybeans are then mashed and creamed in a stone mill together with a moderate amount of water. The mashed soybeans are called 'go. At this time, it's necessary to add a moderate amount of antifoaming agent, which is obtained by adding lime to cooking oil, because the go foams actively due to saponin.
The go, once it has fully boiled, is filtered with a cloth, and the resultant soy milk is poured into a wooden pail. A moderate amount of bittern is added to the warm soy milk as a coagulant, and it's stirred with a wooden board called a kai paddle the series of task after the addition of bittern is called "yose," and it's a high point where the workman shows his technique.
When the concentration and temperature of the soy milk, the amount of bittern and a moderate degree of "yose" harmonize, the soy milk starts curdling without separation from the water, whereupon it soon transforms into half-curdled or pudding-like tofu. After the half-curdled or pudding-like tofu is placed into a mold lined with a cloth so that it will break down, a lid is set on the mold, a stone weight is placed on the lid and the tofu is drained, thus producing momendofu firm tofu.
It is said that when soybeans are mashed with a stone mill, only the essential protein and sugar come out in the liquid, and it becomes easy to extract the astringent soybean skins as okara without allowing them to break up. In the industrial production process, soybeans are ground finely with a grinder. It is said that the use of a stone mill lessens the yake oxidation of Go. This is a so-called jigama goemon-gama , or an iron pot. Because it's boiled over direct heat, the go is easily scorched.
This is why it was virtually impossible to make the present-day high concentrations of soy milk using thick, viscous go. The concentration of solid soybean was considered to be approximately seven to eight percent. In the case of present-day tofu, the general concentration of soy milk is ten to thirteen percent because go won't scorch when it's heated with a steam boiler.
Because the saponin contained in soybeans foams intensively when go is boiled, the go will easily boil over. Additionally, since the soy milk extracted from the foamed go is covered with foam in a whipped state, it's impossible to add bittern and properly do the work of yose. Therefore, for a long time it was a general practice for tofu makers to use the aforementioned antifoaming agent "Tofu Shusetsu Compilation of Tofu Making Theory ," published in The antifoaming agent also serves as an emulsifying agent and plays an important role of drawing forth the flavorful ingredients amino acid in soybean oil, and other ingredients contained in soybeans by emulsifying the fluid go.
On the other hand, tofu made without using an antifoaming agent has also received attention. There are various methods of yose, but a typical method is to do work of 'gathering' 'yoseru' in Japanese toward the center with a kai while making the soy milk in the pail react with the bittern.
At this time, protein molecules react with the bittern and soy milk starts connecting in the form of mesh, as it enwraps the water molecules. In broad terms, the soy milk becomes pudding-like, and ultimately it becomes tofu. Because the soy milk boiled in the iron pot has low concentrations as mentioned above, the net-like mesh structure in which protein molecules connect becomes rough high concentrations make a fine-mesh net.
This is why the net can't hold water sufficiently, and as a result the water is easily separated from it. When making momendofu, water is drained well and very hard tofu is made. Tofu, sometimes also called doufu often in Chinese recipes or bean curd literal translation , is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks.
The making of tofu from soy milk is similar to the technique of making cheese from milk. What is tofu? Tofu is a staple in Asia for 2, years' tofu is known for its extraordinary nutritional benefits, as well as its versatility. Tofu, also known as soya curd or bean curd, is a soft cheese-like food made by curdling soya milk with a coagulant.
Tofu is a rather bland-tasting product that easily absorbs the flavors of other ingredients. Tofu is sold in water-filled packs or in aseptic cartons. Fresh tofu is usually packaged in water and should be refrigerated and kept in water until used. If the water is drained and changed daily, the tofu should last for one week. Tofu can be frozen for up to three months. Freezing will change its texture however, it will make the tofu slightly chewier.
Tofu is a soft, cheese-like food, made out of soya milk that is curdled with a coagulant and usually used to blend with other food types, because it easily absorbs their flavor. Tofu is very popular in the Orient and is started to gain more and more ground in Western diets too. The history of Tofu starts in China, over years ago. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications including BBC Good Food.
Jo Lewin is a registered nutritionist RNutr with the Association for Nutrition with a specialism in public health. All health content on bbcgoodfood. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information. Subscriber club Reader offers More Good Food. Sign in.
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