All Japanese Tofu Makers work enthusiastically. They make the tofu in morning and sale it within the day, they won`t sale the tofu in the next day. "Water" is the key to make tofu. We use clean water with no bacteria everyday. For this reason, tofu is very difficult to make and also enjoyable. A bit sweet, nice smell from soybean and perfect taste of real Japanese tofu. We boil all tools and packages used for tofu, pass antibiotic machine, after that spread them all with ethylalcohol. That's final antibiotic process. However, tofu are fresh so you could only keep it for 3 days. If the tofu past more than 3 days you should fry it before you have it.
	If we understand the original resources of ingredients, cooking basics will be excellent. By Japanese soybean growing, farmers use agrichemical and also dry machine. Which decrease the protein from the soybeans. If we use Japanese soybeans, we must pay high import tax, transportation charge, and high temperature under the transportation ship will make a bad effect to the soybeans. Will that`s not a smart choice. As Sukthothai, Chiang Mai, etc., the Northern provinces of Thailand, are closed to the old age lakes, they can produce good tasty soybeans. To harvest the production, it will be better if you wait until the soy dry before leave from the trees. The harvest season, normally after Songkran Festival, it is between April to May and November twice a year. While we know that Thailand export soybeans to Japan.
	What we do for water is we set it through the filter to kill the bacteria. Definitely, the filter will reduce the oxygen in the water as much as it can. Then we put in Carbon powder to make it taste similar to the Japanese water. Most water in Thailand is hard water that contains iron and etc. which is not appropriate to make tofu. To make 300 pieces highest of tofu, we need to make 2 tons of water everyday.
	Use Nigari that give fast and slow reaction mixed in the process.Nigari is the production of vapor of sea water to be salt that contain Magnisium coride.Nigari is bitter taste. Although Nigari is bitter but when you mixed it in tofu. It can make tofu have delicious taste.
	We blend 2 types of nigari which is fast and slow reaction mixed in the process. Nigari is the production of vapor of sea water to be salt that contain Magnisium coride. Although Nigari is bitter taste, when you mixed it in tofu. It can make tofu have delicious taste.
The production of tofu in Japan is the traditional performance of Japanese for a long time. Although making tofu in Thailand is difficult, we never give it up. Every day we will try our best. Tofu is more delicious when you eat it when it's barely donesame as soba. please come and taste our delicious Tofu!