We prepare the best soybeans to make pure additive-free tofu

1. Cleaning soy beans

   Carefully selected grade 1 soybeans are sorted from pebbles and other particles and then washed in clean water.

2. Soaking in cold water

   The cleaned soybeans are soaked in cold water at 10-15℃.

3. Milling soy beans

   The soybeans soaked in cold water are milled finely using a millstone.

4. Making soy soup

   Bubbles form when the finely milled soy is boiled. The bubbles are removed using a device designed to remove bubbles, instead of using antifoaming agents.

   * Antifoaming agent: Additive that artificially removes bubbles

5. Straining

   From the boiled soy, the bean curd (tofu residue) is strained, and soy milk is created and sorted.

6. Cooling and Maturing

   Soy milk is matured at low temperatures. During this time, the bubbles in the soy milk are removed to make it softer and better to convey the taste of the soybeans.

7. Firming

   The soy milk that has been matured at low temperatures is firmed using natural coagulating agents made of seawater, without adding emulsifiers or oil.

   * Oil: Cooking oil used as emulsifier

8. Completion of tofu

   Tofu and clean water are packaged together. The packaged tofu is sterilized at 85℃ or higher for at least 30 minutes, and then sent refrigerated to consumers.