In fact, this kind of tofu has nothing to do with soybeans. The main ingredients are eggs and traditional Japanese stock. Mix the egg liquid with the original soup of bonito, kelp and other ingredients, and then steam it. Because the taste and shape are similar to tofu, it is called egg tofu. The recipe "Wanbao Cooking Secret" published in the Edo period has recorded the practice of egg tofu.
This kind of bean curd was introduced to China in 1995. Because it originated in Japan, it was naturally labeled as "Japanese tofu". But now Japanese tofu sold in China generally doesn't use broth, only uses water and salt, and it really only tastes like eggs.
nutritive value
Japanese bean curd is white and crystal clear, rich in nutrition, crisp in taste, attractive in aroma, sweet and delicious, comfortable after eating, and suitable for all seasons. It is a reviser of zero food, suitable for catering and satisfying hunger.
Japanese tofu can also produce hemp, spicy, sour, sweet and other flavors by choosing different flavors.