Yurie TAKAHASHI : Minoya Tofu Shop
“We just keep making Tofu for neighbors, however, welcome Tofu lovers from all over the world!”
It’s an early morning start when making tofu. Yurie’s father wakes up at 4am every morning. First, he puts an iron pod on the fire, and picks up the soaked soy beans. Yurie Takahashi and her father grind, boil, and strain them and take the remnants to make soy milk. “Hey, good morning!” She greets the neighbors around 7-8am when they start to pass by and pick up fresh soy milk in their own bottles. Then, the next task is dehydrating and shaping tofu in water. After making the tofu, they still have to cook tofu products such as fried tofu, etc.…without a break, while regular customers come by the store. This is the everyday life of the Minoya Tofu Shop’s family. They have been doing this for over 100 years here in Morishita.
Yurie Takahashi is the fourth generation to run Minoya. Determining to succeed her family’s business, she visited tofu shops in Kyoto and Osaka to improve Minoya’s tofu making skills. She also has looked for the best soy beans all over Japan, and found the red soy beans what she loves in Kawanishi, Yamagata Pref. She has been for Kawanishi for sowing, harvesting and doing activities to introduce it in Tokyo. If you’re interested in their tofu, join the tofu making tours one Saturday in each month to see their tofu making and taste it.
OPEN: Monday to Saturday 9:00am-6:00pm *closed on Sunday
☎︎ +81 3-3631-4646