TOFU 101

Lecture by Tofu Specialist Shiori Kudo

7-8:30PM Thursday, August 26 (PDT)
Please register HERE

One cannot talk about Japanese food without mentioning soy. From miso and soy sauce to natto and tofu, soy has shaped the foundation of everyday meals in Japan. In this session, tofu specialist Shiori Kudo will speak about the deep-rooted culture of tofu—its history, regional diversity, and the unique world of handmade “craft tofu” made by skilled artisans.

This program is co-presented with TABLE FOR TWO USA and will include a short presentation about their food education program and annual spring campaign #EdamameChamp to promote healthy eating through Japanese cuisine focusing on SOY and to raise funds for teaching healthy eating to more children.

LECTURER

 

Shiori Kudo is a devoted tofu enthusiast whose lifelong passion for soy-based foods began in early childhood. Raised on a diet centered around beans, tofu has always been at the heart of her daily life. While training to become a Japanese language teacher, she was inspired to share not only the language but also Japanese food culture. This led her to earn Japan’s first official tofu-related food education certification: Tofu Meister.

Actively engaging with tofu makers and soybean producers across Japan, Shiori has held hands-on tofu workshops and food education events both domestically and abroad. Her work promotes the rich cultural heritage of tofu under the theme of Ōrai—a word evoking the dynamic exchange between places and people.

Her book Mainichi Tofu Recipe (Ikeda Shoten), which explores tofu-making techniques, history, and recipes, is currently available and has received wide acclaim.