Japanese tofu originated in the edo period in Japan. The article "Wanbao Gourmet Secret Box" published by 1785 recorded the making method of Yu Zi tofu, which was later spread in Southeast Asia, and was introduced to China from Malaysia in 1995.

Japanese tofu, also known as egg tofu, Yu Zi tofu and egg jade crystal, is similar to tofu in texture. It takes eggs as the main raw material, supplemented by purified water, plant protein, natural seasoning and so on. , refined by scientific formula. It has the tenderness of tofu and the fresh fragrance of eggs, and enjoys a high reputation among consumers for its high quality, delicious, nutritious, healthy, convenient and value for money.

Extended data

Features of Japanese-style tofu dishes: Japanese-style tofu is made from eggs and natural terrestrial plants, with effective ingredients extracted and some other edible accessories added. Boiled in water, it automatically condenses into "Japanese tofu".

Nutritional value of Japanese tofu: Japanese tofu is as white as fat, rich in nutrition, crisp in taste, attractive in aroma, sweet and delicious, comfortable and satisfying after eating, and suitable for all seasons. It is a corrector for snacks, suitable for catering and satisfying hunger.

Baidu encyclopedia-Japanese tofu