Today is 'TOFU DAY'. 

Why?

Well, actually 12th of every month is Tofu day.

Number twelve in Japanese it's 'JYU (10) NI (2)',
we also count number 10 as 'TOU', and 2 as 'FUtatsu',
so someone made the 12th day as TOU-FU (TOFU) DAY.

Anyway.....

TOFU is long been a popular ingredient in Japan for its
light taste and adaptability in various dishes.

It was brought into Japan from China in the Nara period.
The simplest and plainest way to eat Tofu is called
'HIYAYAKKO'.
(HIYA=COLD, YAKKO=BEAN CURD CUT INTO CUBES)
It's chilled and eaten dipped into soy sauce with condiments like
chopped green onions and grated ginger.









In winter time, YUDOFU (YU=HOT WATER)
 is popular.  It's cooked in a kelp broth and 
MISO SOUP (soy bean paste soup) with Tofu is
very popular too.

TOFU is made by boiling crushed soy beans and adding 
a coagulant called 'NIGARI' to the strained liquid.
Varying the solidification process produces
MOMENDOFU, which contain less water and appears
slightly coarse, and smooth KNUGOSHIDOFU with
a high water content.

TOFU is low in fat and calories, it's getting really popular
all over the world as a diet food and it's also known as 
preventing the diseases of sedentary middle age.