Hello. everyone!
Today, I will explain about the food "tofu" that is often eaten in Japan.
I also buy tofu many times a month. I eat it with dressing as it is, and I often use it for miso soup, stir fry, and salads. High in protein and low in calories, recommended for those who want to diet or train!
In addition, vegans can rest assured that there are no animal-derived ingredients in the ingredients!
I want to say, but please wait. In fact, there may be some unexpected pitfalls for vegans.
So be sure to read this article for vegans!
Let's start the commentary!
What is "tofu"?
Tofu is a processed food made by hardening boiled soybean juice with bittern (magnesium made from seawater).
Japanese tofu was made from China around 710, and spread throughout Japan around 1400. In Japan, a recipe book specializing in tofu was sold in 1782, and a tofu boom occurred. It has become more popular than before and has become established as a food to be eaten in the process.
Currently, there are two main types of tofu sold in Japan. They are "silk tofu" and "cotton tofu" sold in supermarkets and shops. There are other types, but basically I don't have the opportunity to eat at home, and I feel like I'll eat at a restaurant.
Doesn't tofu taste? ?? ??
I know that people who often visit Japan say, "Tofu doesn't taste good." As an extension of that story, there are sometimes foreigners who say something like "Japanese tongues are sensitive! You can understand the taste of tofu." But as a Japanese, let me say two things.
"I don't know the taste of tofu on the market-because there are many Japanese people !!" and "Because I'm Japanese, I don't understand the taste of tofu !!"
What this means is that the tofu sold in supermarkets is mass-produced at the factory with a recipe that emphasizes cost performance, while the tofu from the tofu specialty store made with the old-fashioned recipe has a completely different taste! !! After all, the specialty store is a delicious tofu that tastes soybeans properly. Many Japanese have only eaten cheap tofu sold at supermarkets, and many Japanese say they don't like tofu. If you are reading this article and say, "I experienced tofu. I didn't taste it.", You should go to a specialty store and try it. He will come across "tasting tofu". It's more than three times as expensive as a supermarket.
Also, there are some delicious tofu sold in supermarkets. However, if you choose cheap tofu, the chances of encountering light-tasting tofu will increase.
Tofu and health
Tofu is said to have various health benefits. Among them, we will introduce the representative ones.
・ It makes it easier for blood pressure and cholesterol to drop.
It is said that the protein "peptide" contained in tofu makes it easier to lower blood pressure, and the lipid "linoleic acid" in tofu increases good cholesterol and removes bad cholesterol.
・ Will it prevent amnesia? What's more, a diet effect? ?? ??
Since soybeans are the raw material, it contains a lot of unsaturated fatty acids called "lecithin". This lecithin becomes a component called "choline" in the intestine, is carried to the brain, and is further converted to "acetylcholine". Acetylcholine is a neurotransmitter and stimulates the brain, so it is said that it may be effective in preventing aging and forgetfulness of the brain. Lecithin also has the effect of increasing the body's metabolism, especially preventing fat adhesions in the liver and preventing cholesterol from clotting in blood vessels.
・ Abundant isoflavones! !!
Isoflavones are said to act like female hormones. Specifically, it is said to be useful for preventing calcium from flowing out of bones, reducing menopausal disorders, and preventing breast cancer and prostate cancer.
There are many other good points, but it will be too long, so I'll stop here! If you are interested, please check it out.
Tofu can also be eaten by vegans! !! But be careful! !!
As explained so far, tofu is made from soybeans and bittern (magnesium made from seawater), and the taste is easy to arrange and it is good for your health! And if you only use beans, vegetarians and vegans can eat it too! Great food! I'd like to say that vegetarians and vegans should always check the ingredients of tofu when purchasing. Especially when I buy it in Japan, I often see it. if,
・ 凝固剤(塩化マグネシウム)：Coagulant (magnesium chloride)
If it says, the tofu is not of animal origin. The notation magnesium chloride is important.
However, in the raw material name
・凝固剤：Coagulant
or,
・ ゲル化剤：Gelling agent
If it is written, you need to be careful. Tofu with these notations may use gelatin, that is, animal or fish oil, to harden soybeans. It's not always gelatin, but it's very likely that you're using gelatin.
I don't know how it is in other countries, but the raw material name column in Japan always says something like this. Vegetarians and vegans who have come to Japan or have come to live in Japan should be sure to check the ingredients when purchasing tofu! It's a promise.
Up to here for this time.
How was this article?
If you have vegetarian or vegan friends around you and don't know the caveats I wrote in this article, please let me know.
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