b MASS. EXPERIMENT STATION BULLETIN 182. 



found to be as high as 95 per cent, for protein, 95 per cent, for fat, and 

 99 per cent, for carbohydrates.^ Thus the composition and the digesti- 

 biUty of tofu estabhsh it as a very nutritive food substance. 



The methods of preparation of these articles will be given in the follow- 

 ing pages. 



Fresh Curd (Tofu). 



1. Prepare the soy bean milk either from whole beans or from bean 

 meal as described previously. 



2. Add 2 per cent, of any one of the following substances while it is 

 hot, stirring constantly: — 



(a) Mother liquid of sea salt.^ 



(b) Magnesium and calcium chloride solution.^ 



(c) Saturated solution of alum.* 



(d) Vinegar.^ 



3. Filter off the liquid. 



4. Press the precipitate in a wooden frame, 



5. Let the pressed curd float in a large quantity of fresh cold water 

 in order to free the coagulum from chemicals added. 



Note. — In Japan tofu is prepared and sold in the market as baked 

 goods are in this country. Its preparation may be too involved for the 

 domestic kitchen. Among the coagulants the mother liquid of sea salt 

 and the magnesium mixture are preferred to the others because the 

 excess of these substances is almost completely removed by immersing in 

 cold water. 



Frozen Tofu {Kori Tofu). 



1. Cut the fresh tofu into small pieces. 



2. Subject the pieces to freezing. 



3. Dry in vacuo after freezing. 



Note. — The product thus prepared can be preserved for years and 

 transported very easily. Freezing hastens the removal of water. The 

 final product is porous and can be eaten in soups. 



Fried Tofu (Abura-age). 



1. Cut the frozen tofu into the desired size. 



2. Fry it in rape-seed oil, sesame-seed oil, or in a large quantity of lard 

 until the surface becomes brown. 



Note. — It makes a very palatable, rich food, and may be eaten like 

 fried egg or meat, or in soup. 



1 When eaten with rice. 



2 This is commonly used. 



^ Mix the saturated solution of magnesium and calcium chloride in proportion of 4 : 1. (The 

 author's recommendation.) 



* Recommendation of the author. 



5 Recommendation of the author; ordinary table vinegar. 



