Miho’s delectable tofu
The soybeans used to make this delicious tofu come from Setana Town in Hokkaido.
The Nigari (the natural coagulant made with brine) comes from Kagisuma, in Okinawa.
The soybeans that are used are nurtured by nature
No agro-chemicals or fertilizers are used on Shumei Natural Agriculture farms.
How we view the problem of weeds.
Once we realize that the weeds are not our enemy and cultivate the field mindfully,
the soybean roots gain strength and the soybean’s taste improves remarkably.
The Nigari used in the museum’s tofu is made from salt from Beauty Island.
Kagisuma, also known as Beauty Island, produces the salt, which is used in the making of the Nigari that is then used to make Miho Tofu.
Seawater is drawn from the sea and allowed to evaporate slowly on sand terraces, using only the heat of the sun and the natural wind. Once the concentrated sea salt collects, craftsmen boil it down with great care in special kilns; finally, dividing the resulting product into salt and nigari.
As a result, the salt from Beauty Island is soft and fine with a complex taste. When sprinkled on Miho tofu, it reunites with the nigari once again.
The secret of the Miho’s flavorful tofu
An ample amount of time and effort is given to producing the density of the soymilk; no de-foamer is used in the process.
The whole process is conducted naturally in the earth and ocean’s workshop.
Our natural products are served in the Peach Valley restaurant.
(Currently, Miho tofu is not available for take out. —November 2019)