We squeeze the soymilk (200 grains of bean from Niigata prefecture, per 1 pack), which has high density.

The soymilk has strong flavor by itself, perfumed just like soy, natural sweet taste, and you can enjoy earthier drinking directly or topping on the many variety of cooking.

This is the highest quality from the special order by the traditional Japanese style restaurant. We develop the original skill not to release the taste of the soy in use of cup. High thick soymilk is made hard by the raw bittern. The taste is the art of the 80 years running tamura’s house, so this tofu is crowned the name of tamura store. The all of our knowledge about tofu is gathered in this tofu. We can declear as imperial quality.Trebian.

This is the most popular traditional tofu. The crashed soymilk is harden in the special form after being added on bittern. Our hand made tofu is twice more elastic than   tofu sold in the market. It is worth calling the silver farm meal. It is recommendable to use for pot food. You have so many variety to use this tofu.

We broil this momen-tohu one by one. Owing to broiling, the sweetness of momen is attracted and the smell is produced. It is difficult to throw into, and often used to boiled cooking or denraku. It attracts people’s attention in the site of material for the European recepi.

Raw “yuba” taken form the high thick soy milk one by one is enriched, taste sweet, and once you bite, you will feel the specially concentrated soy milk in it. Because the all process to make it is “handmade”, so that we only produce the ordered amount. (5 stock per a day. Need reservation!) we recommend to keep it in a long term, it should be kept in a refrigerator. 

This tofu is made by soymilk and bittern with heat in the cup. Owing to the heat, the sweetness of bean has dobbled. You definitely can recognize the difference. Recommendable way to enjoy the tofu is to taste it with soup by itself just after making it before the heat goes off. There are 3 selections of hardness, so please tell us your favorite. Even in you home using microwave, the fresh  taste of tamura’s store is enjoyable.

The tofu is washed and pickled by the fresh mineral water the day before it comes out to the store. It came from niigata prefecture, the outstanding point is it’s grain size (double) and the purple stain. Wildness and refines live together in the tofu.

After squeezing the moisture of tofu 4 o’clock in the morning, we boil the tofu with  100% soy oil. we can serve depending on your way of cooking. Also you can try the fresh one if you visit us just we boil them. (1~ 3 o’clock )

Using the original “momen-tofu” for boiling, the tofu is thin sliced and boiled in the low temperature at first, then in the high temperature. Fresh boiled one tastes better. For miso-soup or household dish and more, there are plenty of way to cook it.

The ganmodoki, called “hirousu” in Kyoto , is named after it’s figure looked like a wild goose(“gan”in japansene). It’s relatively used for professional. Blended with two main type of tofu, (momen and kinu), and boiled like “inari-age”.

This high quality “satuma-age” for professional laid in because of the professional Japanese restaurant touches very softly. The smell of shrimp is characterized as an accent. Once you eat, you cannot stop it!

A konjak contains calcium which is well absorbable. Besides, it also has some nutrition that effects whitening, and keeping moisture for skin. Even the price of sugar in the blood and the cholesterol can be decreased. Isn’t it great?

“Shirataki” is used for sukiyaki, pot, and boiled food as the good assistant, and surprisingly effective for diet at the same time. Even it’s role as a good assistant, it has outstanding elasticity, so “shirataki” is used as a indispensably topping for the cooking we referred.

“Okara”(the edible meal-like residue left after the production of tofu) contains high nutrition in spite of it’s cheapness. We prevent the soymilk from not mixing the other taste, so it still keeps the fines like white strained bean paste.