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This workshop will be a Japanese Tofu-Making Workshop conducted in English.What is Tofu?
Tofu originated in China and was introduced to Japan around 1,200 years ago by monks. It later spread nationwide with the rise of Buddhism, which encouraged the consumption of Shojin cuisine, or vegetarian Buddhist meals. About 250 years ago, during the Edo period, a tofu recipe book called Tofu Hyakuchin ("One Hundred Tofu Delicacies") was published, showcasing how popular tofu had become among the common people at that time.
Tofu is now made in various countries, but tofu in other parts of Asia often uses different coagulants, resulting in variations in texture and firmness compared to Japanese tofu. Japanese tofu, in particular, is loved for its unique softness, smooth texture, and the ability to savor the natural taste of soybeans, leading many to appreciate it as “TOFU.” Today, tofu is recognized as a health food and diet-friendly option, attracting attention not only in Japan but also among vegans and vegetarians worldwide.
This workshop is an opportunity to try making authentic Japanese tofu yourself! We’re honored to welcome Ms. Matsuda from Japan as our instructor. She is a tofu-making expert and cultivates her own soybeans as the director of the Okara Revitalization Research Institute, making this a unique and valuable workshop. Ms. Matsuda will cover everything you need to know, from selecting soybeans and making soymilk to explaining types of coagulants (nigari) and their quantities—clarifying many steps that are often challenging to understand. Participants will also have the chance to taste the tofu they make together.
To ensure that you can make tofu at home, the workshop fee includes a cheesecloth and a mold specifically designed for tofu-making.
This workshop is perfect for:
1. Anyone interested in tofu-making and eager to try it out.
2. Those looking to explore a new handmade food experience.
3. People who have tried making tofu before but have encountered challenges.
4. Vegans, vegetarians, or anyone who enjoys a plant-based diet.
The instructor for this workshop will be Ms. Yuki Matsuda, the representative director of the Okara Revitalization Research Institute and an expert in okara miso. She leads a soybean cooking and fermentation salon called "Komenohana" and manages the Izu Soy Project, sharing the appeal of soybeans and fermentation.
In this workshop, the focus will be on tofu-making, with Ms. Matsuda providing support from soaking the soybeans to preparing the tofu. Beginners will learn essential tips for successful tofu-making, allowing them to experience the joy of crafting their own tofu.
■Date of Workshop:
9, Dec 2024 (Mon) 09:30 - 12:30 (3 hrs)
■Place
SALA BRAN (Rice Bran Enzyme Bath)
38 Sukhumvit Rd. Soi 63 (Ekkamai 10, Yaek 2, Prakanong Nua, Watthana, Bangkok 10110
Tel:02-044-3769
https://maps.app.goo.gl/YDnnnS9rs94tnHyQ9
■Method of Workshop: In-person and online via Zoom.
■Number of Participants: Approximately 20 (Registration will close once the capacity is reached.)
■Workshop Fee
・2,000THB/ per person (including the cost of the tofu mold and cheese cloth for tofu)
Cancellation Policy
- 5days before 100% refund
- 3days before, 50% refund
-Cancel on workshop day, no refund
■How to apply for a workshop, questions, etc.
Please contact : [email protected]
■Profile of Instructor Ms. Yuki Matsuda
• Representative Director of the Okara Revitalization Research Institute
• Expert in Okara Miso
• Developer of Beautiful Intestine Konjac
• Host of the soybean cooking and fermentation salon "Komenohana"
• Operates the membership community "Okalabo"
• Manages the Izu Soy Project
Ms. Matsuda became interested in the relationship between food and digestion after her son's weaning. She decided to learn about food, taking charge of a one-day café organized by a therapist in Izu Kogen for three years. To meet the requests of vegetarian customers, she studied tofu and became aware of the current state of okara as industrial waste.
With the slogan "Creating value from what is considered worthless," she began her unique research and experimentation on okara miso. After managing certified courses for other organizations, she became independent in 2018. Her lectures, based on her own research and experiences, have gained support from students. As of July 2024, she has held 288 okara miso certification courses and workshops, with a total of 1,420 participants. She is continuously researching to create content that deepens understanding of traditional Japanese cuisine, fermented foods, SDGs, and agriculture through knowledge of okara.
Selected Speaking Engagements:
• February 2016: Panelist at "Talking About the Future of Tofu Shops"
• June 2016: Lecturer at Ito City Family Education Class on "Easy Snacks Without Flour and Chemical Seasonings"
• November 2016: Lecture on "100 Soybean Movement and Miso, Tofu Making" in Itabashi Ward
• July 2018: Lecturer on "Soybean Dishes" at Kanagawa Prefecture Municipal Education Committee's School Lunch Research Meeting
• October 2021: Presentation on "Transforming Worthlessness into Worthwhile: A Future Food Tradition" at Food Summit
• January 2024: Speaker at Izu City "Learning About Fermentation: Food Education Practice and Lecture"
• December 2024: Lecture and miso-making experience on "Growing Together with Miso! Okara Miso Taught by Professionals" at the Colorful Kokoro Fair
Product Development:
• January 2022: Jointly developed "Beautiful Intestine Konjac" with Nakao Food Industry Co., Ltd. (currently being renewed)
• October 2023: Jointly developed "Okara Miso Starter Kit" with Tenshio Co., Ltd. and Kitagawa Oil Co., Ltd.; featured in the catalog "GO PEACE" (exclusive product for Felissimo)
• October 2024: Jointly developed "Okara Ale Nadeshiko" with Civic & Company, and Dr. Megumi Kurosu of Kuroso Midwifery Clinic (board member)
• November 2024: Jointly developed "Original Sun-Dried Salt (name undecided)" with Tenpishio Co., Ltd.
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Event Venue & Nearby Stays
SALA BRAN, 48 เอกมัย 10 แยก 2, วัฒนา, กรุงเทพมหานคร, กรุงเทพมหานคร 10110, ประเทศไทย,Bangkok, Thailand