A Japanese tofu producer is hoping to revive demand in the category with the launch of a brand containing less water than standard tofu.
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Mase Tofu Machine has developed tofu that contains only 10% water compared to the usual 60%.
The new tofu has a meat-like texture that is not lost even after freezing. Its makers hope this type of cheesy tofu will revive Japan’s taste for the traditional bean curd dish.
According to Japan’s Tofu Association, tofu consumption in the home has been declining – along with that of rice – because of shrinking family sizes.
