  OUR ORGANIC FARMS OF SOYBEANS IN KOMAGANE, NAGANO |
OUR ORGANIC FARMS OF SOYBEANS IN KOMAGANE, NAGANO |
| Since our establishment
1872, we take it as a criterion that tofu
should be soft and smooth for our tongue
and be full of flavour. So we select soybeans
very very carefully, and think that the pursuit
of the skill to solidify soymilk only by
pure nigari as the most important thing from
generation to generation. Soybeans are alive. Their biological condition is very delicate, e.g. by the breed of the seeds and the span of time after its harvest. And we must respond to soymilk sensitively and drmatically by the change of its temperature and density day by day. In response to their biological conditions we must change our skills carefully to boil and to solidify soymilk. It is only the skilled handmade process that makes possible for us to respond to the instantaneous dramatic change. Of all the solidyfying materials nigari(a mixture of magnesium chroridized mainly and other minerals in the sea) is the most difficult to use for its qiickness of response but it derives sweetness and flavour from the soybeans best. It can't be used adequately in the process of mass-production line. In our country (sea-sorounded country) only nigari had been traditionally used for tofu making before the WOLD WAR Ⅱ. But after the war , Mass-production society eliminates nigari. And the taste of tofu has been spoiled. Nigari is the best solidifying materials of all for eating tofu raw. It's the best way to taste the blessings of the earth. We boil soybeans in the open pot for an hour( usually for 5 to 10 minutes in mass production process) at rather low temperature and come to finish by the 5 minutes' boiling in the closed pot at about 100゜C. Adding our own close observation we can thus eliminate the materials used for lessening bubbles when boiling soybeans. |
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