6 pieces of Koya tofu

Domestic round soybeans and coagulants were made with a lot of time and effort (magnesium chloride). I don't use a inflated agent (such as baking soda), but it doesn't grow too much and it doesn't softly soft, but you can enjoy the old flavor and texture of the old days. [How to eat] Since we do not use any expansion agents, soak in the boiling water with plenty of boiling water before cooking or simmer in hot water. * If you soak the baking soda in the melted hot water, it will return softer. (EstimatedApproximately 2g of baking soda to 500ml of hot water at 70 to 80 ° C.) Put the returned Takano tofu into the desired size in the soup stock and cook. You can use it for various dishes such as boiled sushi 目。。。。。。。。。。。。。。。。。。。。。。。。。。。。