Fujikata Tofu Shop
Download a licensed digital photo: pix4japan.picfair.com
Order a print: pix4japan.smugmug.com
Tofu Delights: A Taste of Tradition, Innovation, and Community
Location: Gumyoji, Minami Ward, Yokohama, Japan
Timestamp: 17:18・2024/04/09
Fujikata Tofu Shop
Fujifilm X100V with 5% diffusion filter
ISO 640 for 1/250 sec. at ƒ/2.0
Classic Negative film simulation
Nestled in the eastern end of the Gumyoji Shotengai, this charming mom-and-pop tofu shop boasts a delightful tradition: crafting fresh tofu onsite each morning. Upon approaching the shop, I was greeted by an array of tofu varieties, each promising a unique blend of flavors and textures, all at pocket-friendly prices.
From the nutty richness of sesame seed paste-infused tofu to the wholesome simplicity of edamame-infused creations, the shop offered a tantalizing selection. Yet, it is their prized silken tofu that steals the show. Renowned for its velvety smoothness and versatility, this delicacy requires minimal preparation and pairs seamlessly with any meal of the day.
Not to be outdone, cotton tofu stood ready for grilling, frying, or simmering, while the savory allure of grilled tofu hinted at its potential in myriad dishes, from sukiyaki to stir-fries.
During a brief chat with the owner's wife, I discovered the rich history behind the shop, which first opened its doors over 60 years ago in Showa Year 37 (1962). As she graciously offered me a sample of their signature silken tofu, I couldn't help but marvel at its delicate balance of lightness and flavor.
Despite its roots in traditional Japanese cuisine, the shop embraces diversity, catering to the tastes of its Korean and Malaysian clientele with popular toppings and accompaniments.
One visit wasn't enough to satisfy my curiosity—or my appetite. Intrigued by whispers of tofu donuts, I found myself drawn back to the shop, eager to indulge. With each bite, I savored the dense, moist texture and subtle sweetness, feeling a surge of energy that propelled me through the rest of my day's photo shoot.
Glossary:
枝豆・edamame: Green soybeans boiled or steamed while in their pods.
絹豆腐 / 絹漉し豆腐・kinudōfu / kinugoshidōfu: Referred to as silken tofu, this type of tofu that is formed without pressing, resulting in a delicate, silky texture., and helps to retain higher levels of vitamin B and potassium content, and served cold with a simple garnish and soy sauce.
木綿豆腐・momendōfu: Referred to as cotton tofu, this type of tofu is broken down and pressed to remove excess water, before re-setting, a process that results in a firmer texture compared to silken tofu, produces a tofu with a higher protein, calcium, and iron content.
Sources:
