Make tofu the traditional Japanese way with Mariko Kaufmann

Tofu production using traditional Japanese methods, demonstrated by tofu master Mariko Kaufmann. Step-by-step guide covers soaking and blending soybeans, boiling soy milk, coagulating with nigari, and moulding. Additional segment on repurposing okara, the by-product. Produced for FiBL's organic farming and legume processing course. Available with English narration and German commentary. Educational resource for farmers and food processing enthusiasts.