An exclusive look into a master's workshop

Tofu tradition in Chino started about 200 years ago in the Yamaura, the rural area under the mountains’ shadow, as an attempt by local farmers to create a source of income during winter.
The first shops in the area were only open in the coldest months of the year and did not sell regular tofu, but only a frosty version of it the locals called “frozen tofu.”

Our activity takes place at "Sennen Tofu," a small family-run tofu shop where the current master perpetuates the centenary tradition of frozen tofu while expanding his repertoire to regular tofu and tofu-based cooking.
The experience starts with an exclusive visit to the workshop where you can observe up-close the tofu-making process as the masters explain the most interesting points. After the guided visit, you will move to a nearby room where under the master’s guide, you can try making tofu with your own hands.

The morning will conclude with a degustation of tofu and other tofu-based dishes such as okara salad and soy milk tenyose (a jelly-like vegan cake).