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Tofu Workshop by Tofu Meister
What You Will Gain from This Tour
1. Learn to make tofu from soybeans with a Tofu Meister from the renowned "Katsuno Tofu" shop.
2. Discover tofu-making techniques you can easily replicate at home.
3. Taste freshly made "Tofu," "Ganmodoki," and "Okara" using ingredients from Katsuno Tofu.
Would you like to experience the joy of making your own tofu using just soybeans and "nigari" (coagulant)?
Join our exclusive tofu workshop, which is taught by the tofu meister from Katsuno Tofu, a long-established tofu shop that supplies high-end restaurants.
Not only will you learn the art of traditional tofu-making, but you'll also get to taste the incredibly delicious tofu you create. You'll be amazed at the taste and quality, and we guarantee it will be the best tofu you've ever had. Don't miss this unique opportunity to create and enjoy authentic Japanese tofu!
"Katsuno Tofu" is a long-established tofu shop founded in 1942. It is currently the only remaining tofu shop in Kagurazaka, Shinjuku ward. It is said that the tofu was loved by Prime Minister Kakuei Tanaka (1918-1993).
The shop supplies tofu and fried tofu to nearby high-end Japanese restaurants and eateries. Due to its taste, which is recognized by these top restaurants, many people who try Katsuno Tofu for the first time are surprised by its rich flavor and deliciousness.
Katsuno Tofu also sells directly to customers and is popular not only among Japanese people but also among foreigners strolling through Kagurazaka.
While offering traditional tofu, the shop is also focused on developing new products like "TOFU sweets" to meet modern needs. Many tourists buy and enjoy walking around with donuts and muffins made from tofu, soy milk, and okara (soy pulp).
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Activities in the Tofu Workshop
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Making Tofu from Soybeans: You will make tofu from soybeans using only three ingredients: soybeans, nigari (coagulant), and hot water.
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Eating Your Homemade Tofu, and Ganmodoki and Unohana made by a tofu artisan: After completing your tofu, participants will enjoy the tofu they made themselves. In addition to tofu, you will also taste "Ganmodoki" (a type of fried tofu ball) and "Unohana" (a dish made from okara) made at Katsuno Tofu. Since no meat and no seafood is included, vegetarians can participate without any concerns.
Note: The quantity of Ganmodoki and Unohana available may vary depending on stock conditions. Thank you for your understanding.
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Introducing Tofu Meister
Kai Moriyama is a member of Japan Tofu Meister. Raised in Kagurazaka, Kai Moriyama was formerly a nurse.
Driven by a desire to preserve the culture of "handmade tofu," she hosts tofu-making experience classes. She also teaches tofu workshops at elementary schools and other institutions to pass on the tofu-making tradition to the next generation.
Book a Service
Price shown is per person.
1 hr 30 min
20,000 Japanese yen1 hr 30 min
17,000 Japanese yen
Optional Walking Tour
This one-hour walking tour is available exclusively as an add-on to this experience. Explore Kagurazaka's historic backstreets with your private interpreter-guide before or after, and discover the 400-year history and living traditions that shape this neighborhood today. (¥7,000 per person)
Optional Lunch Tour
This one-hour lunch tour is available exclusively as an add-on to this experience. Enjoy a private, interpreter-guided taste of Kagurazaka's culinary culture before or after, and discover how food, hospitality, and tradition come together in this neighborhood. (From ¥12,000 per person)
Tofu Making Process
Ingredients
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300g soybeans
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12g nigari
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1 liter of 80°C water
Equipment
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Blender
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Thermometer
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Wooden spatula
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Measuring cup
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Ladle
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Bowl
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Straining bag and cloth
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Tofu mold
Preparation the Day Before
Wash 300g of soybeans thoroughly and soak them in plenty of water (at least three times the volume of the soybeans).
Note: Soak for about 14 hours in winter and about 8 hours in summer.
Understanding "Go" and "Nigari" in Tofu Making
Go (Soy Pulp)
"Go" is a term used in tofu making to refer to the mixture of ground soybeans and water. This mixture is created by blending soaked soybeans with hot water until it becomes a thick, slightly grainy paste. The "Go" is then strained to separate the liquid (soy milk) from the solid pulp (okara). The soy milk is used to make tofu, while okara can be used in other dishes.
Nigari (Coagulant)
"Nigari" is a natural coagulant used in tofu making. It is derived from seawater and mainly consists of magnesium chloride. Nigari is essential in the tofu-making process because it causes the soy milk to coagulate and form curds. These curds are then pressed into tofu. The amount and type of nigari used can affect the texture and flavor of the tofu, making it a critical ingredient in the process.
Step 1: Pre-preparation
Drain the soaked soybeans using a colander.
Wet the straining bag with water and squeeze out the excess water.
Prepare diluted nigari by mixing approximately 12g of nigari with five times the amount of water (totaling 60g).
Step 2: Making the "Go"
For each cup of soybeans, add one cup of hot water to the blender.
Blend until the mixture becomes thick and slightly grainy when rubbed between your thumb and index finger, then transfer it to a bowl.
Repeat until all soybeans are processed, then add any remaining hot water to the blender, blend briefly, and transfer to the bowl.
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Step 3: Straining the "Go" to Make Soy Milk
Pour the blended mixture into the straining bag and squeeze thoroughly to separate the soy milk from the okara (soy pulp).
Pour 1 liter of soy milk into a pot.
Step 4: Heating the Soy Milk
Start by heating the soy milk over high heat, stirring constantly with a wooden spatula to prevent burning.
Once it boils and foam rises, turn off the heat. When the foam subsides, simmer on low heat for 10 minutes, stirring occasionally.
Turn off the heat and let it cool to just below 80°C.
Step 5: Adding the Nigari
Stir the soy milk in a circular motion to create a whirlpool.
Once a whirlpool forms, quickly pour in the nigari.
Stir rapidly three times, then use the wooden spatula to stop the whirlpool.
Note: The soy milk will start to coagulate within 3 seconds, so stir quickly.
Step 6: Coagulation
Cover the pot with a lid and let it sit for 10 minutes.
Note: At this stage, you have "Yose Tofu" (soft tofu).
Step 7: Molding the Tofu
Line a tofu mold with a wet cloth, and scoop the tofu mixture into the mold using a ladle.
Smooth the surface, wrap it with the cloth, cover with a lid, and place a weight on top. Let it sit for 10 minutes.
Step 8: Removing the Mold
Remove the lid, place a tray or plate on top, invert it, and gently remove the mold.
Note: You can also prepare a bowl of water and remove the mold while submerged in the water.
Delicious tofu is ready.
Enjoy!
Tofu Workshop Information
Meeting point
Tour Duration
Accessibility
Meeting place will be decided upon consultation with the customer.
Hotel pickup is also available for an additional fee.
Approximately 1.5 hours.
Everyone is welcome to participate. Of course, children who can walk are also welcome to join, accompanied by a parent.
Please inform us in advance if you have any food allergies.
Book a Service
Price shown is per person.
1 hr 30 min
20,000 Japanese yen1 hr 30 min
17,000 Japanese yen
Optional Walking Tour
This one-hour walking tour is available exclusively as an add-on to this experience. Explore Kagurazaka's historic backstreets with your private interpreter-guide before or after, and discover the 400-year history and living traditions that shape this neighborhood today. (¥7,000 per person)
Optional Lunch Tour
This one-hour lunch tour is available exclusively as an add-on to this experience. Enjoy a private, interpreter-guided taste of Kagurazaka's culinary culture before or after, and discover how food, hospitality, and tradition come together in this neighborhood. (From ¥12,000 per person)
Insurance
We are covered by Tour Operator Liability Insurance, so you can join our tours with peace of mind. In the event of an injury during the tour, please go to a hospital promptly with your guide and receive a medical examination. If the hospital confirms that the injury was due to an accident during the tour, we will cover the medical expenses. However, please note that if the hospital does not recognize the injury as tour-related, we will not be able to cover the expenses.