Simply Japanese by Maori Murota

Author:Maori Murota [Murota, Maori]
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2022-08-16T21:00:00+00:00

Tofu

豆腐

FEATURE

The Japanese who live in Paris are always on the lookout for good tofu. It was through talking to them that I heard of Suzu tofu. I didn’t know that “Suzu” came from the name of the brand’s founder, “Mr. Suzu,” Akira Suzuki, who has dedicated his life to making “real” Japanese tofu in France. He is now retired but passed on his passion and vision to Mrs. Ogawa. Twice a week, with her two colleagues, her day starts by turning on the machines from Japan to crush the soybeans, make the creamiest soy milk I have ever tasted in France, and produce a fresh and tasty tofu. She does all this with the help of the machines, but also through many stages of careful manual work. The soybean vapor and the sweet smell of the soy milk cooking take me back to my childhood.

In my local suburb there was always at least one tofu shop open every day, very early in the morning, for people who wanted to have fresh tofu for their breakfast. It’s like a fresh baguette just out of the oven. There is no greater pleasure than having quality fresh tofu in miso soup to start the day!

As is the tradition in Japan, Suzu tofu is delicately cut and stored in water to keep it fresh until it is eaten. Mrs. Ogawa let me taste a piece of freshly cut tofu that was still warm and it had the same rich and delicate flavor I remember from Japan.

Tofu is not bland. It’s tasty. You can also make it at home (see step-by-step). It takes time, it’s a lot of work (that’s why in Japan you find tofu shops in every suburb!), but your efforts will be rewarded!

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