Misuzu Koya Tofu Freeze-Dried Bean Curd - 66g
This is a premium Koya tofu made with 100% pure water from the nature-rich Shinshu region and rare domestically grown soybeans.
Packed with plant-based protein, calcium, iron, and other essential minerals for your health.
*Misuzu Koya-tofu can be cooked without rehydrating!
Size per piece of Koya tofu: 70 × 55 × 18 mm (approximate)
"Koya tofu" is freeze-dried tofu, a traditional Japanese ingredient known for its long shelf life and high nutritional value.
Cooking Instructions for Misuzu Koya Tofu
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Place the measured seasoning ingredients (listed below) in a pot and heat.
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Once boiling, reduce to medium heat. Add the koya tofu directly without rehydrating, and simmer until a small amount of liquid remains (about 10-15 minutes).
| Ingredient | Dashi Stock | Sugar | Mirin | Soy Sauce | Salt |
|---|---|---|---|---|---|
| 1 piece | 300ml | 1 Tbsp | 1 Tbsp | 1/3 tsp | 1/4 tsp |
| 4 pieces | 600ml | 4 Tbsp | 4 Tbsp | 1⅓ tsp | 1 tsp |
Important Notes:
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For multiple pieces: Increase dashi broth by 100ml per additional tofu piece and multiply seasoning amounts accordingly.
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Pot size: Use a pot large enough to keep tofu pieces submerged without overlapping.
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Pre-cutting option: To cut before cooking, soak tofu in 50°C (122°F) water for 1-2 minutes to soften. Gently squeeze out water, cut to desired size, then cook.
(This method maximizes flavor absorption while maintaining texture.)
Tip: For richer flavor, let tofu sit in the broth off heat for 5 minutes before serving.
Koya tofu (also known as Kouri Tofu “ice tofu”) is a traditional Japanese food dating back to ancient times. It is highly nutritious and rich in protein, hence its fame as the “meat of the fields.”
By freezing fresh, uncooked tofu and then storing it in a refrigerator for a fixed period of time, the soy proteins are naturally denatured and matured.
Through this process, the tofu gains new, unique textures and other new characteristics, and when dehydrated, it becomes an excellent example of a naturally preserved food.
Convenient and easy to use
When making koya tofu, it is in a way that makes it easy to reconstitute (rehydrate) and gives it a pleasantly soft texture. This makes koya tofu ideal for not only Japanese cooking, but also for Chinese, western-style cooking, and other cuisines, as well.
How to Prepare Koya Tofu
Koya tofu has a sponge-like texture that can absorb flavors. Most recipes will call for cooking this in a soup so that it can soak up the flavors from the soup.
You can add this Koya Tofu directly into the soup and cook together. Once the soup has soaked into the tofu, you can serve this hot, room temperature or chill it in the refrigerator and serve cold too.
Nutritional Information
Per 1 piece of Koya tofu (16.5g)
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Energy: 83 kcal
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Protein: 8.8g
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Fat: 5.0g
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Carbohydrates: 1.0g
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Sugars: 0.5g
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Dietary Fiber: 0.5g
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Salt Equivalent: 0.1g
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Calcium: 102mg
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Iron: 1.0mg
