Production volume of freeze-dried tofu in Japan 2012-2021
In 2021, the production volume of freeze-dried tofu (kori-dofu) in Japan amounted to seven thousand tons, remaining at a similar level in recent years.
Tofu is a highly versatile ingredient in Japanese cuisine, eaten cold as a side dish, deep-fried, stir-fried, and cooked in soup depending on the firmness of the processed food. The dried kori-dofu, however, is of a sponge-like texture and mainly used in soups.
Tofu is a highly versatile ingredient in Japanese cuisine, eaten cold as a side dish, deep-fried, stir-fried, and cooked in soup depending on the firmness of the processed food. The dried kori-dofu, however, is of a sponge-like texture and mainly used in soups.
