Process [edit]
The tofu drained hard is cut into the suitable size and it's left in indoor in the middle of winter by the most traditional process. While repeating that night freezes and melts in the daytime, water will come off and be dried goods perfectly. When water freezes, a crystal of countless ice is made in the interior, and when melting, the part is left as a small hole, and sponge-like porous freeze-dried bean curd is finished. It's made an old way of making at Koshinetsu, the northeast, Hokkaido and Koya-san.
The old days were being also made with a traditional process above-mentioned at Koya-san, but as the time went down, a device was given to a process, and an original process was being established. I put it in an exclusive icehouse and make them mature for several days so that the tofu which froze in night doesn't melt in the daytime, and defrosts and makes them dry after it. First a drying method was also the sun drying, but the way to burn charcoal in the room for dryness later and make them dry compulsorily spread.
Present is refrigeration machine and the machine made way which freezes and dries by a dryer is most.
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