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Namashibori Process, Soy Beans of Toyama Prefecture 100%, Natural Bittern from Noto Salt Field Produce 100%Namashibori Process, Soy Beans of Toyama Prefecture 100%, Natural Bittern from Noto Salt Field Produce 100%

photograph / Jogayama - plump cotton tofu

Jogayamaplump cotton tofu

Plain mouthfeel comes first, and a full of soy bean taste drifts after. Not too soft, not too hard, but plump and resilient mouthfeel.

photograph / Bessoyama - smooth silk tofu

Bessoyamasmooth silk tofu

The feature of a softness on the tongue results only from natural bittern. Rich flavor changes into a plump sweetness all over the mouth. Bite the first without shoyu, soy sauce.

Goods photo / Jogayama - plump cotton tofu￥300

  

Goods photo / Bessoyama - smooth silk tofu￥300

  

photograph / Mohei – fried cotton tofu

Moheifried cotton tofu

Deep taste vitalized by the rapeseed oil that is compressed in the old-fashioned method named “Tamajime”. Delightful with a mellow fragrance when biting.

photograph / Otsuta – fried silk tofu

Otsutafried silk tofu

White and creamy inside with a fried surface in brown color. Mouth taste is like pudding when warmed. Bite first without putting anything.

Goods photo / Mohei – fried cotton tofu￥400

  

Goods photo / Otsuta – fried silk tofu￥400

  

＊Do not wash oil away since the oil itself is tasty.

＊Do not wash oil away since the oil itself is tasty.

photograph / Awayuki Tofu – draw tofu

Awayuki Tofudraw tofu

Fluffy and creamy, and the soup exude is also delicious. You may eat as it is cold, or have it warmed by microwave oven with the lid as it is put on and the pick in the center of the lid raised. Remove the lid for the small size when warmed by microwave oven.

photograph / Korokoro Age - fried Tofu

Korokoro Agefried Tofu

A small cubic version of Mohei. Usually 4 pieces in a pack.

Goods photo / Awayuki Tofu – draw tofu300g￥300（300g）

Goods photo / Awayuki Tofu – draw tofu500g￥500（500g）

Goods photo / Korokoro Age - fried Tofu￥400

  

photograph / Asa-no-Tsuyu – soy milk

Asa-no-Tsuyusoy milk

The first Namashibori made in the morning. Additives free. You can drink in gulps as there is almost no smell of raw soy beans, and good in throat. You can also make tofu or yuba, layer of the skin made on the surface of soy milk.

photograph / Misozuke Zanmai

Misozuke Zanmai(Tofu preserved in miso)

Small cut tofu preserved in miso in three pieces in a pack. Each one piece of sweet, semisweet and salty packed. They will melt in mouth as a cream cheese. Good for a relish for Japanese sake or wine. Also good to be pasted to plain rice and eaten. You may try it as a spice, or the seasoning of a cooking, or the paste for tofu or fried tofu.

Goods photo / Asa-no-Tsuyu – soy milk200ml￥250（200ml）

Goods photo / Asa-no-Tsuyu – soy milk500ml￥500（500ml）

Goods photo / Misozuke Zanmai￥600

＊Occasionally creamy yuba may be contained in the milk.
＊Please eat as soon as possible after opening.

＊Each one piece of sweet, semisweet and salty packed.

photograph / Fukura Suzume – baked tofu by charcoal

Fukura Suzumebaked tofu by charcoal

Deliberately baked with charcoal using natural clay stove. Appetite will be whetted by the fragrance of charcoal bake. Good with shoyu and wasabi put on after warmed by microwave oven and sliced.

photograph / Hijiki-no-Oboro-Tofu-Ae

Hijiki-no-Oboro-Tofu-Ae

Shira-ae is the half curded tofu after bittern is mixed and stirred in soy milk. Mixed with hijiki, a kind of seaweed, and white sesame. Since it is lightly dressed with shoyu, it can be eaten as it is without adding any flavor.

Goods photo / Fukura Suzume – baked tofu by charcoal￥400

Goods photo / Hijiki-no-Oboro-Tofu-Ae（250g）￥350（250g）

＊A limited time-offer in winter from November thru March.

＊As it may not be available in winter, please ask if it is available when ordering.

photograph / Okara

Okara

Oakara is the refuse after soy milk is separated and dietary fiber remaining. The okara of Nagaeya is wet with soy milk, not squeezed completely.
Tofu set for Four Seasons’ Regular Service & Trial Set.
Set.-A（March course・April course・May course）　　　　￥5,000/each every three months

Set.-B (March course・April course・May course）　　　　　￥7,000/each every three manths

Trial Set
Trial Set.-A 　　　　　￥5,000
Trial Set.-B 　　　　　￥7,000

Click here for details

Goods photo / Okara￥100（500g） ＊300g/ for mail order

  

＊Caution – since the okara of Nagaeya is raw, it cannot be eaten as it is. Please make sure to heat up when cooking.

 

Natural Salt

Produced in Goto, Nagasaki Prefecture

￥550（100g）

Natural Bittern

The salt made is still very wet after the brine, condensed salt water, is boiled in firewood cauldron.
To filter the water, salt is laid in a bed made of rice stems. And, the drops filtered is the natural bittern. 100% of sea nourishment. It is good for supplying minerals with a small amount added for cooking, as the minerals in human body tend to be short.

￥400（100ml）／￥1,000（500ml）

To eat tofu more tasteful

  • Do not add any additives when eat at first. You will enjoy the sweetness of soy beans.
  • The water oozing out from the tofu is also delicious. It includes lots of umami, tasty parts of soy beans, and the minerals from natural bittern. May be added to a soup or cooking. Do not expose tofu in water since the umami will be lost.
  • When heating tofu, the most suitable temperature is 40-45 degree centigrade. It is the best condition for the sweetness, umami and mouthfeel.
  • Do not soak fried tofu in water. Please eat it as it is or by cooking with its deep flavor.

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