As part of the 3rd-year Humanities Research course “Food Design” in the High School IG course, we invited Ms. Kumiko Ueda from Ueda Tofu Co., Ltd. to give a special lecture.
Processed soybean products such as “tofu” are essential ingredients on Japanese dining tables and are excellent sources of plant-based protein, contributing to Japan’s long healthy life expectancy. In the lecture, Ms. Ueda explained the background and current state of the soybean industry, and conducted a highly specialized lesson including hands-on experience.
Each student made their own fresh “yose-dofu” (soft tofu) by adding nigari (bittern), and enjoyed the rich soybean flavor and the unique experience of handmade, freshly made tofu. In the hands-on “Kyō-age” (Kyoto-style deep-fried tofu) session, students learned to appreciate not only the savory aroma and texture of freshly fried tofu, but also the depth of traditional artisan techniques. They also had the opportunity to taste a variety of tofu types and gained deeper insight into Kyoto’s rich tofu culture.