Tofu has been an essential Japanese ingredient for a long time. Making your tofu is a fun activity that results in tasting a unique flavour and texture. It is a pleasure to enjoy freshly made tofu that can't be replicated from store-bought versions.      

Experience how simple and fun it is to make fresh tofu based on Meg's grandma's homestyle cooking. Freshly made tofu is called "Oboro-tofu" and the leftover soy pulp is called "Okara" and is commonly used in soups and stews.

In this workshop, we'll explain the equipment and ingredients used to make tofu, talk about the different types and their common uses, and walk through the process of making tofu from scratch.

Class includes:
- Yamacoh wooden tofu press
- Sarashi - Japanese cloth for straining
- Soybeans
- Akoh Deep-Seawater Nigari (Magnesium Chloride)
- CIBI's tofu-making recipe
- Your freshly made tofu

A hands-on experience and a unique opportunity to learn a centuries-old tradition in a small intimate setting of a small group.

Date
Saturday, 25 July 2026

Time
10:00am-12:00pm