For those who like tofu,
Happy Soy tofu is made using pure processes, with no antifoaming agents, emulsifiers or oil.
This tofu is made slowly at low temperatures, free from additives and with the pure taste of soybeans.
We prepare the best soybeans to make pure additive-free tofu
Cleaning soy beans
Carefully selected grade 1 soybeans are sorted from pebbles and other particles and then washed in clean water.
Soaking in cold water
The cleaned soybeans are soaked in cold water at 10-15℃.
Milling soy beans
The soybeans soaked in cold water are milled finely using a millstone.
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
From the boiled soy, the bean curd (tofu residue) is strained, and soy milk is created and sorted.
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.
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
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.