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Kohya Tofu is one of Japanese traditional ingredients used for Japanese stew with dashi. Great sourse of various nutrition such as amino acid, lecithin or Vitamin E. Easy to cook because of the texture and goes well with any ingredient. This product uses GMO free soy beans. Soak in hot water around 50℃ until the inside becomes soft. Lightly squeeze before using. *The texture might change when you soak in boiling water. *It can be used for cooking without soaking before hand. Make sauce or soup with seasoning and cook Kohya tofu in the liquid. *Kohya tofu might loose the shape when it is cooked in liquid without any savoury seasoning such as salt or soy sauce.
