We pour our heart into making the highest quality tofu and yuba.
Morning at Mamagoto-ya starts with tofu making. The steam-filled air, the waft of the boiled beans – here at Mamagoto-ya is the traditional tofu making scene. Please savor the fruit of our passion.
The blessing of the pure Okutama nature - the water we use to make our
tofu is the same water we use to brew the signature Sawanoi sake.
豆の旨味をしっかり引き出すため、吟味された国産大豆を使っています。 Our tofu is made 100 percent from specially selected domestic soybeans. It is to extract the flavor of the beans to its full potential, that we use carefully selected domestic beans.
The full-fledged hand making method that we use in making our tofu has become rare in Japan.
First, we add water to the soaked beans and grind them.
After heating, it is separated into the soybean milk and okara (bean curd refuse).
Then, using the oar, we trickle bittern into the soybean milk while it is still warm.
When the milk is slightly solidified, it is transferred into a cloth-lined frame. Weight is placed on the top of the frame, and the tofu completes its solidification as excess water is pressed out.
The completed tofu is cut in water in order to avoid crumbling.
Yuba, okara, and soybean milk – we bring to you a wide variety of freshly produced soybean delights.
At Mamagoto-ya, we use yuba, okara, and tofu in our dishes, and you will enjoy the wonderful flavors of tofu to your heart’s content.
The smooth texture and the gentle flavor of yuba fished up masterfully by the hands of our skilled artisans, the earthy taste of our soybean milk and okara that we offer with confidence, only because they are made from the best quality soybeans.
They are all received with much applause from many customers.