豆腐 (Tōfu): Coagulation Science and Regional Varieties
I
Origin
Japanese professional culinary education treats tofu as a technically demanding ingredient requiring precise coagulation control and specific handling — not the undifferentiated white block of Western supermarkets but a range of textures determined by coagulant type, coagulant concentration, pressing time, and regional water. The Japanese professional tofu tradition is documented in both culinary schools and the specialist tofu shops (tōfuya) that have operated in Kyoto and Tokyo for centuries.
II
Description
The complete Japanese professional understanding of tofu — production principles and culinary applications.
III
The Thread
—Chinese doufu tradition (same product — different coagulant preferences and regional textures), Korean dubu (same product — used differently in doenjang jjigae and sundubu jjigae), Southeast Asian fir
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
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