There are several versions of the tofu origin. According to some information, tofu was delivered to Japan in the Nara period (710-787 years). But in the Kamakura period (1192-1333 years), with the appearance of zen-buddhism, tofu has begun to consider as fast food. Otherwise, it has begun to be served as a present because of its taste. The simple people have started to eat tofu in the Edo period (1603-1868). At the same time the manufacturing of tofu has begun with application of a cotton fabric. The manufacturing of tofu with the application of a cotton fabric has begun after the World War II, when people have started to use sulfate of calcium.

There are two types of tofu: momen-dofu (made with a cotton fabric) and kinugoshi-dofu (made with a silk fabric). During the making of momen-dofu, the raw material is put in a form, on the bottom of which a cotton fabric is tensed. A weight is put above to remove water. In the manufacturing of kinugoshi-dofu, a weight is not used. To fix the weight of soy curds, agar-agar is added. Kinugoshi-dofu is much softer and smoother than momen-dofu. It's better to eat it in a cooled way. The smell and sweet of soy create unsurprised taste. Aburaage (kakuage) is fried with oil in hot pan. It is used in inaridzushi.

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