The water found in Katayamazu Onsen has a slightly salty profile, containing high quantities of sodium, calcium, and minerals.
The hot springs water thus acts as bittern, allowing you to make tofu! Under advice from Hiroshi Shikaura, a lecturer at Kanazawa High School famous for his research into hot springs tofu,we have developed this unique tofu that offers a fluffy texture and faintly sweet, complex flavor unlike anything you could find on store shelves.
The easiest, most convenient experience you can have in a short time!
Pour hot springs water into the soy milk in the pot and mix well so that it does not form bubbles.
Cover the pot and heat it. When it starts to harden after about 5-7 minutes, remove the lid and allow another 5 minutes.
First try it without any seasoning, served as-is.
The warm, delicious texture unfurls throughout your mouth!
Next, try dipping it in salt or soy sauce.