https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATofu%2F53%2FenTranslations:Tofu/53/en - Revision history2026-09-12T06:35:56ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Tofu/53/en&diff=156461&oldid=prevFuzzyBot: Importing a new version from external source2025-06-20T00:42:34Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>A very firm type of ''momen-dōfu'' is eaten in parts of Japan, called ''ishi-dōfu'' (石豆腐, "stone tofu") in parts of [[Ishikawa Prefecture|Ishikawa]], or ''iwa-dōfu'' (岩豆腐, "rock tofu") in [[Gokayama]] in the [[Toyama Prefecture]] and in [[Iya Valley|Iya]] in the prefecture of [[Tokushima]]. These types of firm tofu are produced with seawater instead of ''[[nigari]]'' ([[magnesium chloride]]), or using concentrated [[soy milk]]. Some of them are squeezed using heavy weights to eliminate excess moisture. These products are produced in areas where traveling is inconvenient, such as remote islands, mountain villages, and heavy snowfall areas.</div>FuzzyBot