Food · Fermented foods

Tofu (Soybean Curd)

豆腐 (Tōfu)

Also known as: Tōfu, Tofu, Soybean curd, 豆腐, Momen-tofu (firm), Kinugoshi-tofu (silken)

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Why now · 2022 — ongoing

Japanese Vegan Food: Shojin Ryori, Vegan Wagashi, and Plant-Based Premium

Japan's plant-based food category has matured. Shojin ryori (temple cuisine), vegan wagashi, and koji-derived umami are anchoring the export story for vegan retail.

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At a glance

Category	Food
Japanese labeling name	豆腐
Common Japanese notations	豆腐, とうふ, 木綿豆腐, 絹ごし豆腐
Origin	Soybean curd; foundational Japanese soy product produced from soaked, ground, boiled soybeans coagulated with nigari (magnesium chloride) or other coagulants; principal modern producers Morinaga Tofu (Morinaga & Co.), Otsuka Foods (Otoma — silken-tofu pioneer), Asahimatsu Foods, Sagamiya, regional artisanal producers; major formats: momen-tofu (firm, traditional), kinugoshi-tofu (silken, smooth)
Typical functions	Universal Japanese cuisine ingredient — miso soup, hiyayakko, agedashi-dofu, mapo-dofu, sukiyaki, Volume household and foodservice retail, Plant protein and vegan/vegetarian positioning
Regulatory status in Japan	Standard food labeling. Soybean is JAS-recommended-disclosure allergen. Domestic vs imported soybean origin disclosure essential for premium positioning. Coagulant (nigari, calcium sulfate, GDL) disclosure.

Tōfu (豆腐) is the foundational Japanese soybean curd product. Major formats include momen-tofu (firm) and kinugoshi-tofu (silken). Major brands: Morinaga, Otsuka Foods, Asahimatsu, Sagamiya. Universal Japanese cuisine ingredient.

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Classification

Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.

Product applications

Functions

Flavoring486

Regulatory tags

Culinary ingredient512

Origin

Plant-derived319

Common OEM product categories

Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.

Momen-tofu retail (firm)
Kinugoshi-tofu retail (silken)
Premium specialty tofu (charcoal-aged, organic, regional)

Ingredient profile

Soybean curd produced by coagulating soy milk with nigari or other coagulants.

OEM applications

Universal Japanese cuisine.

Plant protein retail.

Vegan/vegetarian positioning.

For OEM: tofu production OEM, premium specialty regional retail.

Regulatory classification in Japan

Standard food labeling. **Soybean is JAS-recommended-disclosure allergen.**

Domestic vs imported soybean origin disclosure for premium.

Coagulant disclosure.

Regulatory classification in other markets

EU	Major established global tofu market. Soy allergen mandatory.
USA	Major US tofu market. Soy allergen mandatory.
China	Major Chinese tofu (豆腐) tradition.
Korea	Major Korean dubu (두부) tradition.

Market reference formulations

Example finished products will be added after verification of producer and soybean origin.

All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.

Alternative ingredients

Related ingredients commonly evaluated as substitutes.

Quick answers

What is Tofu (Soybean Curd)?: Tōfu (豆腐) is the foundational Japanese soybean curd product. Major formats include momen-tofu (firm) and kinugoshi-tofu (silken). Major brands: Morinaga, Otsuka Foods, Asahimatsu, Sagamiya. Universal Japanese cuisine ingredient.
What is the regulatory status of Tofu (Soybean Curd) in Japan?: Standard food labeling. **Soybean is JAS-recommended-disclosure allergen.** Domestic vs imported soybean origin disclosure essential for premium positioning. Coagulant (nigari, calcium sulfate, GDL) disclosure.
What products typically use Tofu (Soybean Curd)?: Momen-tofu retail (firm) / Kinugoshi-tofu retail (silken) / Premium specialty tofu (charcoal-aged, organic, regional)
Where does Tofu (Soybean Curd) come from?: Soybean curd; foundational Japanese soy product produced from soaked, ground, boiled soybeans coagulated with nigari (magnesium chloride) or other coagulants; principal modern producers Morinaga Tofu (Morinaga & Co.), Otsuka Foods (Otoma — silken-tofu pioneer), Asahimatsu Foods, Sagamiya, regional artisanal producers; major formats: momen-tofu (firm, traditional), kinugoshi-tofu (silken, smooth)
What is the INCI / JSCI labeling name for Tofu (Soybean Curd)?: JSCI: 豆腐

Often used with

Ingredients frequently paired in the same recipe or formulation.

Derived from

Upstream raw materials or precursors.

Tōnyū (Soy Milk)
豆乳
豆乳ににがり等の凝固剤を加えて作る

Processed into

Downstream derivatives made from this ingredient.

Same category

Other ingredients in the same sub-category.

Used in similar product applications

Other ingredients commonly used in the same finished-product families.

Sharing similar functions

Ingredients that overlap on functional benefit tags.

From the same origin

Other ingredients that share an origin classification.

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Search the academic literature

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Official regulatory databases

External links to public Japanese / international regulatory authorities. We are not affiliated.

MEXT 食品成分DB（検索） ↗

References

Japan Tofu Industry Association — production and classification reference

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.