Yosedofu
Commitment to raw materials
About Yosedofu
“Yose tofu” is a process called “yose” in the process of making cotton tofu that is scooped up at a stage where the tofu has not yet solidified, and it has a lot of water compared to other tofu, its texture is plump, and the taste of soybeans is rich Its characteristic is that it has richness. The deliciousness of Kagoshima prefecture's “yosedofu” is only if you have ungenetically modified riverside soybeans fukuyutaka and local clean water and mineral-rich nigari pumped from the deep ocean water of Koshikijima.
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Regional cuisine of Kagoshima region
Japanese Cuisine - Local cuisine
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