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How our tofu is made

Currently, many tofu on the market use bittern and additives for synthesis, and the mainstream is to make efficient tofu called the "Nitori Process". Our tofu is made using natural bittern by a traditional method called "Namashibori Process", which is the original method of making tofu. The "Namashibori Process" does not use soybean peels or sprouts that contain bitter and astringent ingredients. The result is a very thick soy milk, mellow, slightly sweet and soft tofu.



Selection of domestic soybeans suitable for tofu containing high-quality protein

The first step in making tofu is choosing soybeans.

Although soybeans look the same at first glance, varieties vary depending on the use. Imported soybeans were originally made to extract oil, so they don't have enough protein, which is important for making tofu.

On the other hand, domestically produced soybeans, which have a high protein content, are suitable for making Japanese tofu, and produce tofu with a slight sweetness. 95% of Japan's domestic soybean consumption depends on imports, and only about 5% is domestic.

We use only 100% domestic soybeans for marutune tofu.


Proprietary testing for genetic modification

Genetically modified soybeans are soybeans whose safety has not been confirmed.

Even in the United States, genetically modified soybeans are mainly used for feed, not for food.

At Marutsune, we thoroughly manage under our own inspection system so that genetically modified soybeans will not be mixed in by any chance.



Soybeans are soaked in good quality groundwater and ground

Soybeans are soaked in water to make them easier to crush.

Chiryu City has long appeared as a famous place for iris in "Ise Monogatari". Even now, we use abundant groundwater of good quality so that iris grows in clusters.

Grind large and soft soybeans that contain water.


Extract soymilk using "Namashibori Process"

Extract soymilk raw without boiling.

Generally, squeezing boiled soybeans produces more soymilk, but the bitterness and astringency of soybeans are lessened, and the "Namashibori Process" is used to take advantage of the sweetness and mellowness.

Since it is a manufacturing method that does not contain the ingredients of the skin and buds, you can enjoy the original sweetness and mellowness of soybeans with less bitterness and astringency.



​Vacuum degassing without using defoamer

Avoid using "additives that do not need to be used" as much as possible

The foam that comes out when soymilk is boiled is eliminated using a vacuum device instead of an antifoaming agent.


Without touching with human hands ​Hygienic filling and packaging

It is a hygienic and long-lasting tofu because it does not require water from an aquarium or human hands .

We used 100% natural bittern that can be taken from seawater when hardening tofu, and we were particular about all the processes.A gentle and delicious tofu that you can eat with confidence is completed.

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