It is sold in the supermarket, about 100 yen ~ 150 yen each TOFU.
Tofu has become a known ingredient worldwide. It is prepared by adding gnigari (coagulating agent of marine origin) to soy milk that is obtained by squeezing boiled soybeans. It is an ingredient appreciated for its richness in vegetable protein as well as for its nutritional value and its reasonable price.
Because it is a popular ingredient since ancient times and because of its versatility, there are restaurants specializing in food based on tofu.
Tofu originated in China. Chinese legend attributes its invention to Prince Liu An. Tofu and its production technique were introduced to Korea and Japan during the Nara period. It also spread to other parts of East Asia. It is very likely that its spread coincided with the expansion of Buddhism, as it is an important source of protein in the vegetarian diet of Asian Buddhism. Li Shizhen of the Ming Dynasty describes a method of making tofu in the Bencao Gangmu.