越中八尾「おわら風の盆」　|　長江屋豆富店

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.

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.

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.

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.

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

Korokoro Agefried Tofu

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

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.

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.

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

￥100（300g）