Fried Tofu

A traditional food from ancient Japan

Like koya tofu, fried tofu is also a traditional Japanese food that has been eaten since ancient times. It is a favorite ingredient used in dishes such as miso soup and Japanese stews, as well as for “inarizushi” in which the fried tofu is seasoned and stuffed with rice.

Fried tofu varieties for different types of dishes

We offer different varieties of fried tofu to suit the type of dish being made, including plain type for fresh consumption, as well as seasoned fried tofu for inarizushi or udon noodles. To make the best tasting fried tofu possible, we use a special kind of tofu base specifically for making fried tofu. This tofu base is fried slowly in low-temperature oil before being fried at a higher temperature to give it its characteristic golden brown color.
Our fried tofu for commercial use is made in different sizes, frying quality, and texture depending on the region in Japan. We also consider requests from customers in order to meet individual needs.

Plain fried tofu for fresh consumption
We offer different types such as large-size and thin-cut fried tofu for home use, which is shipped after packaging.

Seasoned fried tofu for inarizushi or udon noodles
We season the fried tofu in our factory, adjusting the flavor according to its use.

Striving to be Japan’s number one fried tofu maker!

Our goal is to become Japan’s number one maker of fried tofu, not only in terms of production amount, but we have also continued to improve in several other areas including quality, price, delivery time, and sanitation management standards (HACCP standards, CIP facility cleaning processes).
Currently, we have the production capacity to make approximately 3,600,000 pieces of fried tofu every day, making Misuzu one of the top producers in Japan.

Maintaining a clean factory environment

To ensure we could continue providing our customers with safe, trustworthy products when opening the 2nd East Factory in November 2015, we made full use of our years of accumulated knowledge and experience to improve the facilities and equipment, and to review our production methods. We took this opportunity to construct a facility that could be easily cleaned on a daily basis in order to maintain a consistently clean environment.
We incorporated our own unique manufacturing know-how into each process in our new fried tofu production facility, which now enables us to make minute adjustments to how the fried tofu is made including the size, weight, and surface texture.
We strive to always provide a stable supply of the highest quality fried tofu and to be able to accommodate customers’ detailed requests and individual specifications to the greatest extent possible.

※ＨＡＣＣＰ　Hazard Analysis Critical Control Point
HACCP is a factory management technique in which particularly important processes that facilitate hazard prevention are continuously monitored and documented. Each process where foreseeable hazards are present, such as microbe contamination or accidental mixing of metal debris, are monitored from the time ingredients and raw materials are received to the point when the product is finished.

Recycling used oil from fried tofu production

Because the oil used for frying tofu degrades due to the moisture in the tofu base and the high heat, the oil must be replaced after a certain period of time.
Generally, used oil is simply disposed of, but at Misuzu, we consider this used oil as a valuable resource, so instead we use it to power our okara (soybean pulp) dehydrator for making dried okara.
From the perspective of carbon neutrality, the amount of carbon dioxide taken up by plants through photosynthesis during growth and the amount of carbon dioxide produced by burning plants and other plant-based material is the same; therefore there is no impact on the amount of carbon dioxide in the atmosphere.
By recycling the used oil as fuel for our okara dehydrators, we are able to drastically reduce the amount of fossil fuels used. This results in the reduction of various oxides and carbon dioxide that we release into the atmosphere, contributing to the prevention global warming.