I remember going to this shop when I was a kid to buy our weekly tofu. The owner always remembered what we would normally order, and she would hook it up with chewing gum every time. Glad the shop is still going.
Nothing so good as home made soy milk. Boil it up with cloves, cinnamon and nutmeg, sugar, for a really cool delicious drink. Save the okara, dry it. keep it for bread making, cooking, many uses.
I think it is how he adds salinity to the tofu. ocean water is gonna have a lot of different minerals in it as well that probably gives the tofu a more unique flavor.
It is probably some unscientific way of seasoning tofu that he learn from his Japanese apprenticeship. To be honest, Japanese-style Tofu sold in North American is overrated since they overcooked the soy mash because of pressure cooker. Japanese tofu sold in North American are generally more "pure" in favor since it lost all the soy favor. When I make silken tofu for dessert at home or eating old traditional tofu block back in Hong Kong, you suppose to taste the soy favor. You can season yourself the tofu without paying "deep sea water" premium price for saltiness. At least for Tradition Chinese tofu and my household method, you soak bean overnight then you steam cook it first before grounding the beam. The soy beam favor will be there in the final product.
I suggest you visit Kyoto and try their tofu. Japanese tofu and Chinese tofu are completely different beasts and the only way to know that is actually trying them. I have come to notice that Chinese tofus, while they're are varied, all aim for a much more sweeter note. Japanese tofus on the other hand are slightly bitter and clean. What I mean by clean is that the tofu doesn't have a briney taste or a sticky mouth feel, it is just clean. About Japanese tofus lacking soybean flavor, good Japanese tofus do have a very pronounced bean flavor as well. If the one you tried didn't have it that means you tried a sub par product. So again I urge you to visit Japan and try their tofu. With respect to the deep sea water as coagulant, I am not sure what the chemical composition of it is but I suspect it's the reason why Japanese tofus taste less briney.
There's a legendary tofu master in Japan, Gunma prefecture called "Fujiwara Bunta". he gives free tofu crafting lessons so long as you can beat his Impreza type-r
Never seen such soft tofu. It's almost like thick youghurt. I usually get something way more firm, Is it an exclusive tofu style or can you get this softer stuff in shops as well?
I have been trying to make soy yogurt. It worked a couple of times so far. Now I want to make tofu. Did I hear right that Nigari is Deep Sea Water? You can see I have a lot to learn. lol Your tofu looks wonderful. Yum!
Take that tofu and put some soy sauce in there and a generous amount of katsuoboshi on top and you have one tasty treat good for any meal of the day. P.S. eat this extra cold with a cup of steaming hot rice...you'll thank me later
If I'm not mistaken, the biggest GMO-free soy producer country is Brazil - www.worldatlas.com/articles/world-leaders-in-soya-soybean-production-by-country.html
Ive tasted some real fresh tofu once. Fucking awesome. I dont know why, certain food taste so so good when fresh like tofu, or seafood, while some other food taste so much better when "rotten" like cheese, etc. Such a mystery eh?
Chinese soybean milk does have the word milk but they use the word slurry. Wonder if that's how American gets the words soybean milk from the Japanese?
Yeah, there used to be a really nice tofu shop in San Jose, CA Japantown run by this father-son team. It was really great quality. When the father retired, the quality was never the same and his children didn't want to continue the family business, so it closed down. I really miss those days.
I would love to learn from him. I've made tofu before and it is a bit difficult to perfect especially depending on your coagulant. that silky tofu looks amazing!
thanks for a great video ! and i would love to see a video from him teaching how to make tofu at home !!! of course it would not be as good as what he does in is shop but i would love to learn from him !
I miss eating sushi and soy. lately, every time I eat it, my neck face swell up really badly and I have concerns about where the soy beans are coming from since there has been a lot of deforestation and bad environmental practices with soybean production so if I'm ever able to eat it again, I'd like to know where the beans are coming from.
It's a bit more complicated than an allergy. It's a thyroid problem. Soy doesn't mix well with thyroid health. People on thyroid medication can't even absorb it properly if they take soy products. My iodine absorption isn't right either so iodine rich foods like seafood (which I love) and seaweed cause a reaction.
I would say tofu has a slight soy bean taste to it. However, the key to tofu is how versatile it can in cooking. It can basically absorb any flavor that it is cooked with. Not only does it absorb flavor but it can also be transformed into many different types of texture. For example, you can fry it to create a firm crispy texture or you can steam it to give it a silky texture. So basically Tofu is a vessel to absorbing flavors while having the ability to transform into different desired textures.
tofu esentially just is cheese from soy milk. So just like with cow milk you can achieve a variety of consistencies with it. This is more like a silken tofu. The one you mean (most common) is "firm" or "extra firm". Those are ideal to fry.
I remember going to this shop when I was a kid to buy our weekly tofu. The owner always remembered what we would normally order, and she would hook it up with chewing gum every time. Glad the shop is still going.
This video was almost perfect - just lacking an 86 Corolla.
lmao, that would be perfect. I am sure his sales would increase if he parked a black and white 86 outside his shop.
What a stereotype thing to say. So if he was german, an Audi R8 would make this video perfect?
Hahahhha
*WOOSH*
also has to be the white panda trueno
You can really see the difference if the who makes it really loves doing it. That is good quality tofu right there.
woohoo eater got a lot of interesting segments!!! love this new stuff
Thanks for watching!
Great video, nice to see passionate people that love quality !
Pretty much holds true for every aspect of Japanese culture
If he jumped in an AE86 at the end I would shit my pants.
Next video, I'll go rent an AE86 from a buddy of mine.
Beautiful, I make it at home and I love the process by hand. Nothing tastes better. Nice
Very well-edited and interesting segment- i have to thank the production team, editors, and staff who brought us this informative video about "Tofu".
Are they committing some sort of tofu sacrilege, or something? Why all the down-votes??? It's beautifully filmed, well narrated, what's the deal?
There's 7...
?
what are u talking about, there's just 8 dislikes what's the fuss
Wow, I guess it was a bug, or something. When I viewed it, it had over 8,000 dislikes.
He probably saw initial D in his teen years and his life totally retrospected for a good decade, lol.
Nothing so good as home made soy milk. Boil it up with cloves, cinnamon and nutmeg, sugar, for a really cool delicious drink. Save the okara, dry it. keep it for bread making, cooking, many uses.
So many 86 jokes in comments. Love it.
I love it too, I'm also a big Initial D fan!
Would love to taste that tofu. Incredible.
Can anyone explain why they use deep sea water from Japan?
I'd like to know this as well.
I think it is how he adds salinity to the tofu. ocean water is gonna have a lot of different minerals in it as well that probably gives the tofu a more unique flavor.
It adds brininess to the tofu that helps with the coagulation and adds a hint of flavor. Thanks for watching!
It is probably some unscientific way of seasoning tofu that he learn from his Japanese apprenticeship.
To be honest, Japanese-style Tofu sold in North American is overrated since they overcooked the soy mash because of pressure cooker. Japanese tofu sold in North American are generally more "pure" in favor since it lost all the soy favor. When I make silken tofu for dessert at home or eating old traditional tofu block back in Hong Kong, you suppose to taste the soy favor. You can season yourself the tofu without paying "deep sea water" premium price for saltiness. At least for Tradition Chinese tofu and my household method, you soak bean overnight then you steam cook it first before grounding the beam. The soy beam favor will be there in the final product.
I suggest you visit Kyoto and try their tofu. Japanese tofu and Chinese tofu are completely different beasts and the only way to know that is actually trying them. I have come to notice that Chinese tofus, while they're are varied, all aim for a much more sweeter note. Japanese tofus on the other hand are slightly bitter and clean. What I mean by clean is that the tofu doesn't have a briney taste or a sticky mouth feel, it is just clean. About Japanese tofus lacking soybean flavor, good Japanese tofus do have a very pronounced bean flavor as well. If the one you tried didn't have it that means you tried a sub par product. So again I urge you to visit Japan and try their tofu.
With respect to the deep sea water as coagulant, I am not sure what the chemical composition of it is but I suspect it's the reason why Japanese tofus taste less briney.
what is the coagulant? just deep sea water? i tried but it didnt become silky or hard :-(
I wonder if he delivers tofu at night in a Toyota AE86.
his last name isn't fujiwara and he dosent drive a white Toyota trueno.
One day..... If you own a son... Please name him Takumi Fujiwara
haffiz muda i don't think own is the right word
They should have a class on how to make tofu . . . Tofu 101 . . . I would so love to learn how to do this . . .
There's a legendary tofu master in Japan, Gunma prefecture called "Fujiwara Bunta". he gives free tofu crafting lessons so long as you can beat his Impreza type-r
Fujiwara!
full octane please.
good host
The real life Fujiwara Tofu Shop.
Does he drive an toyota ae86?
I'm jealous....I would love to do this for a living. What an art!
Isn't that water contaminated nowadays by the Fukushima accident? Radioactive tofu anyone? Maybe you'll get superpowers from it! :D
Never seen such soft tofu. It's almost like thick youghurt. I usually get something way more firm,
Is it an exclusive tofu style or can you get this softer stuff in shops as well?
You can get tofu that is hard, medium, soft, and silken.
such a nice guy
tofu in indonesia still made traditionally
I have been trying to make soy yogurt. It worked a couple of times so far. Now I want to make tofu. Did I hear right that Nigari is Deep Sea Water? You can see I have a lot to learn. lol Your tofu looks wonderful. Yum!
I really need to find great tofu recipes so i can get into it. Thanks for this!
Where can I order some of these delicious looking tofu.
Take that tofu and put some soy sauce in there and a generous amount of katsuoboshi on top and you have one tasty treat good for any meal of the day.
P.S. eat this extra cold with a cup of steaming hot rice...you'll thank me later
come to indonesia, everyone live tofu and every city have their own style today maker
Mmmm - Passionate people who love creating great things. Would love to taste that Tofu.
Koki sato cuuuuuuute
So tofu making is dying art, that cuz all of them went to race with ae-86.....
1:22 Confirmed! he is Fujiwara Takumi
zee ya haha
A completely different product to what I see on the shelves over in the UK, looks amazing
old man fujiwara is proud
If I'm not mistaken, the biggest GMO-free soy producer country is Brazil - www.worldatlas.com/articles/world-leaders-in-soya-soybean-production-by-country.html
this reminds me of the time I work with my tofu master in okinawa
Do u have a ae86 just woundering
Ive tasted some real fresh tofu once. Fucking awesome. I dont know why, certain food taste so so good when fresh like tofu, or seafood, while some other food taste so much better when "rotten" like cheese, etc. Such a mystery eh?
TAKUMI!
Fresh soft tofu with ginger syrup. YUUUUM
I don't like the interviewer, I subtly feel his lack of interest and him reciting questions he memorized and not out of genuine interest.
I make Orlando's best tofu.
How does he coagulate the milk while it's still hot? If I put Nigari in hot soy milk the curds split and it ruins the tofu
where can I get some Japanese deep seawater? Are those drinkable deep sea water from amazon comparable to what he was using in the video?
This host is so much better than the other guy. That dude was so douchy I cringed every single videos that featured him.
We're can I buy this tofu in Honolulu Hawaii
Chinese soybean milk does have the word milk but they use the word slurry. Wonder if that's how American gets the words soybean milk from the Japanese?
Try marketing soybean slurry to consumer. That why.
So inspiring. I would like to invest in this company because with the population burgeoning to 9 Billion Tofu is coming back!
Eater - Do they market their tofu outside their locale? I live in Tampa FL, do they distribute product here? Looks so healthy and good.
Yeah, there used to be a really nice tofu shop in San Jose, CA Japantown run by this father-son team. It was really great quality. When the father retired, the quality was never the same and his children didn't want to continue the family business, so it closed down. I really miss those days.
Chef David Bouhadana was an excellent host. Great questions, very knowledgeable.
I Should Go And Check it out...store bought taste weird...This one looks Really Gooodd!!
Fascinating video! I wonder how deep "Deep Sea Water" is?
Deep Sea water is pumped from anywhere between 200-500 meters from the surface of the ocean. Thanks for watching!
I would love to learn from him. I've made tofu before and it is a bit difficult to perfect especially depending on your coagulant.
that silky tofu looks amazing!
Ariel Dapito I've had pretty good success with apple cider vinegar as a coagulant. It also gives the tofu a subtle delicious tang.
Nice vid. Reminded me when my dad and bro use to work in a tofu shop in Michigan.
Initial D!
Tofu is so cheap in my country, it's like very lowly food
Just visited LA a couple months ago. Wish I had knew about this before!
Wow true true art......I share your passion......I just made chickpeas tofu.....gonna try soy beans next.....
How does this tofu compare to Portland’s Ota Tofu?
Omg 🙀 that place is in my hometown near the the furasato korean AYCE BBQ
sounds like Cypress Hill baseline in background every once in a while. Kill a Man!
thanks for a great video ! and i would love to see a video from him teaching how to make tofu at home !!! of course it would not be as good as what he does in is shop but i would love to learn from him !
need ae86 sprinter trueno in front yard
eater u cant possibly call everyone u met a master of something .
Cool! I actually live down the street in Gardena and haven't tried it yet- will do so very soon!
I feel so blessed I live so close to Gardena so I can eat this incredible tofu lol BLESSED. #tofugang
Tofu is so awesome. Shame a lot of people can't prepare it well either. :-/
Where can we order your tofu?
Ermmm. It's not tofu........ It's beancurd... Whatever
ahhh I love 10 min away from this shop I think ill stop by!!
I used to live in the area for 2 years, wish I knew this place then
deep sea water? deuterium?
you mix the soymilk and deep sea water..is there any subtitute for the deepsea water? can i use salt water instead or dissolved seasalt water?
thx
use salt water
This video made me subscribe your channel!!!
Look, it's Roy Choi's long-lost brother!
It looks soy good!
5:00 the perfect example for cognitive dissonance
I miss eating sushi and soy. lately, every time I eat it, my neck face swell up really badly and I have concerns about where the soy beans are coming from since there has been a lot of deforestation and bad environmental practices with soybean production so if I'm ever able to eat it again, I'd like to know where the beans are coming from.
This sounds like an allergic reaction to soy beans. Probably good to check it up with a doctor.
It's a bit more complicated than an allergy. It's a thyroid problem. Soy doesn't mix well with thyroid health. People on thyroid medication can't even absorb it properly if they take soy products. My iodine absorption isn't right either so iodine rich foods like seafood (which I love) and seaweed cause a reaction.
Looks fantastic. What about the lead pipes he's using? Will that lead leech into the tofu?
Mark Chan what makes you think the pipes are lead?
What other material do they look like? Look at 2:56. Looks like lead to me.
Where can I get that SoyFresh hat?!
cant take my eyes of that japanese dude. hes my type
Is tofu healthy to eat?
I havent tasted tofu yet. Does it taste good?
Only tried it once, I imagine tasting the difference in tofu would be like tasting different types of bottled water.
From what I can tell here I haven't had good tofu before. But factory made tofu is pretty bland so don't get your hopes up if that's what you pick up
I would say tofu has a slight soy bean taste to it. However, the key to tofu is how versatile it can in cooking. It can basically absorb any flavor that it is cooked with. Not only does it absorb flavor but it can also be transformed into many different types of texture. For example, you can fry it to create a firm crispy texture or you can steam it to give it a silky texture. So basically Tofu is a vessel to absorbing flavors while having the ability to transform into different desired textures.
It taste like jello but waaayyy more bland and have a soy bean-ey taste to it
In my opinion my favorite dish utilizing soft tofu is a chinese dish called ma po tofu. Eaten with rice its amazing
Love this, next time I'm in LA I will visit!!
I love his passion! Would love to taste it at the stage.
initial D
Hi is your tofu organic?Thank you
And I Live Near this Place...L.A.
The video isn't loud enough
I thought tofu was harder?
tofu esentially just is cheese from soy milk. So just like with cow milk you can achieve a variety of consistencies with it. This is more like a silken tofu. The one you mean (most common) is "firm" or "extra firm". Those are ideal to fry.
ok back to barbecue vids
Bear and Cub. 🐻🐻 #Bromance vibes.
I love tofu! Would love to taste this
I want firm tofu tho....