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.
The complete Japanese professional understanding of tofu — production principles and culinary applications.
JAPANESE CULINARY TRADITION — DEEP EXTRACTION