Clean soybeans with water and leave it in clean water for a nigt. Is is hard to decide how long will it be good to leave it in the water.Because if it's too long it's not good and if it's short it won't taste good.

Put soybeans in water and grind it untill it looks like cream called "GO"

Put "GO" in to steaming pot untill they boiled and then it will look solid and smooth.

When hot pot steamed GO in strainer. In this step we will get hot soybeans milk and tofu lees.

Put NIGARI in hot soy bean milk to make it become it stiff.Long time ago Tofu makers knocked the pot with ladle to shaked the soybean milk so now it is called "knocking NIGARI"

Leave it about 30 minutes now it will look closly to tofu(NIGARI)

Cut the tofu roughly with the tofu kuife and break them into pieces. Leave it for about 10 minutes and separate water from tofu.

Line up Tofu in the box that we put cotton under. Put in there about 30 minutes and bring it out from water. So we called MOMEN TOFU

Bring it out from the box cut in to similar size

Use cold clean water to decrease temperatre and clean.

Put salt and NIGARI into the water and packed the tofu. This will keep tofu fresh and delicious.

This is sample for MOMENTOFU but if we make ATSUAGE we have to bring tofu out of water very fast and have to fry in deep oil with much salt.If we make tofu with machine it's very easy to make a lot of tofu per day but it's better if we make delicious tofu with give heed mind .