Misuzu Corporation Co., Ltd. > Business Lineup > Seasoned Fried Tofu for Inarizushi

Seasoned Fried Tofu for Inarizushi

Slowly seasoned using Misuzu’s special techniques

Each piece of our seasoned fried tofu for inarizushi and udon noodles is slowly and carefully marinated using our own specially developed techniques. Because the seasoning broth gets completely soaked up by the tofu during this slow process, it ensures that each piece has an even color and flavor.
Our fried tofu is deliciously plump and juicy, making it extremely easy to make an opening in each piece when stuffing with rice for inarizushi. We offer fried tofu for both home-use and commercial-use, available in vacuum-sealed retort packs (room temperature storage) or chilled packs (refrigerated storage only), that undergo different sterilization processes according to use.


Responding to customer needs

For our commercial-use fried tofu, the size and the way it is seasoned depends on factors such as the region, season, and specific culinary use. We adjust the recipe according to the needs of our individual customers.
With our FSSC 22000 and Halal certifications, Misuzu can support the needs of both domestic and international customers. We are able to offer our fried tofu products to visitors from abroad and provide inbound solutions.


Oil removal equipment completely developed using Misuzu technology

When making inarizushi at home, home cooks pour boiling water over the fried tofu to remove the excess oil from its surface. In the same way, when making our seasoned fried tofu at our factory, we process the fried tofu in a way that removes the excess oil in order to improve the flavor.
At Misuzu, we develop, design, and manufacture our own oil removal equipment using the knowledge we have gained from our fried tofu production experience. By using our own dedicated facilities for removing the excess oil from the tofu used to make our seasoned fried tofu products, it allows us improve the way the tofu soaks up the flavor from the seasoning soup, and create a juicier, more delicious product that offers just the right texture and mouthfeel for making inarizushi.

  • Excess oil removal equipment
  • Alignment equipment

Two types of food sterilization methods based on products use

Inarizushi is very easy to make, as it only requires cooks to stuff seasoned fried tofu with rice, but depending on how consumers use the product, their individual preferences differ in regards to convenience of use, storage methods, and flavor.
In response to the varying needs of our customers and the different use cases, we employ two different methods of food sterilization, a required process in order to maintain the fried tofu’s good taste.
Our retort sterilization method used for our home-use products emphasizes storability and allows consumers to store the fried tofu at room temperature, thus improving convenience and ease of use. For our commercial-use fried tofu products, we employ a chilled sterilization method (refrigerated storages required) which emphasizes consistent quality and flavor to meet the needs for professional use.

  • Retort sterilization equipment
  • Chilled sterilization equipment

Collecting and recycling oil after oil removal processing

Because the oil left over after the oil removal process contains water and bits of tofu, in most cases the oil is discarded or recycled by a specialized contractor. However, at Misuzu, we collect the leftover oil ourselves, and after removing any moisture and residue, we recycle the oil to use it as fuel in our factories.
The recycled oil is effectively utilized as a fuel to power our waste-oil-powered steam generator used to improve the efficiency of our wastewater treatment facility. Even during the cold winter when the temperature of the wastewater is very low, the waste oil boiler allows us to control the processing temperature and maintain stable temperatures that are ideal for treating the wastewater properly.

  • Waste oil boiler