As part of the 'Food Design' course for third-year high school humanities students, we invited Ms. Kumiko Ueda from Ueda Tofu Co. to give a lecture. Tofu, an essential food in Japan's culinary history, is now widely enjoyed around the world as 'tofu.' Although it is a familiar food that appears on our tables daily, we often consume soy products without understanding their production process or the background and current state of the industry. In the lecture, Ms. Ueda provided us with a hands-on, highly specialized lesson.The 'yose-tofu' we made ourselves by adding nigari allowed us to savor the rich flavor of soybeans. In the 'Kyoto-style fried tofu' workshop, we experienced the fresh taste and aroma of fried tofu firsthand. We also tasted various types of tofu, gaining a deeper understanding of Kyoto’s unique tofu culture."