Aiming for the delicious old-fashioned tofu, we started the "Namashibori Process" 35 years ago. The "raw squeezing method" is still the mainstream method in China, the birthplace of tofu. Tofu is eaten as a staple food in China. Therefore, it is made by the "raw squeezing method", which dislikes bitterness and astringency. However, you cannot make a lot of tofu from the same soybeans. 35 years ago, with the cooperation of the laboratory of Tohoku University, we scientifically analyzed and developed bitterness and astringency. As for the machines in the factory, we independently developed machines for other purposes such as milk and machines for squeezing fruit juice with the cooperation of manufacturers, and finally completed the only mass production factory in Japan using the "Namashibori Process".