The kind of Japanese dishes I can make in the U.S. is really driven by what ingredients are available.the fact that the tofu we could get here was not really good especially the kind found in the supermarket. One of the Kyoto tofu makers called “ ” 京禅庵 built a factory in New Jersey some years ago and their tofu was pretty good but after the incidence of salmonella contamination in their bean sprout products and , their tofu is no longer available in our near-by Japanese grocery store. Last weekend, when I was there, however, I found another Kyoto tofu called “Otokomae tofu” 男前豆腐. Sometime ago, I read about .
So, without hesitation, I bought one. It came in a very un-traditional shaped container (shaped like a surf board) and the printing on the front said something like “Blowing in the wind tofu maker, Johnny”. “Johnny” is supposedly the nick name of the president of the company, Shingo Ito. I also noticed that the bar code on the lower right is shaped like a wave (tune 90 degree anti-clock wise) with a surfer on it (You will find a close up image at). It also states that it contains Hokkaido daizu 大豆 soy bean and natural coagulant (nigari にがり) from Okinawan sea water.