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Found 2 translations.

Name	Current message text
^h English (en)	The tofu that was introduced from China is thought to have originally been hard tofu such as island tofu from Okinawa, hard tofu from Hakusan City in Ishikawa Prefecture, Gokayama City in Toyama Prefecture, and Iya region in Tokushima Prefecture. A firm variation of tofu was introduced in [[Tosa Province]], today's [[Kōchi Prefecture\|Kochi Prefecture]], by Mr. Park, the lord of Akizuki Castle and prisoner of war following the [[Japanese invasions of Korea (1592–1598)]] and he was given a town and generous protection, and his family and subordinates ran many hard tofu shops and had a monopoly on them. Gradually, production methods were devised to produce smooth tofu with a pleasant texture, and modern silken tofu was born. The book ''[[Tofu Hyakuchin]]'' ({{lang\|ja\|豆腐百珍}}), published in 1782 of the [[Edo period]], lists 100 recipes for cooking tofu.
^h Japanese (ja)	中国から伝わった豆腐は、当初、沖縄の島豆腐、石川県白山市や富山県五箇山、徳島県祖谷地方の硬い豆腐など、硬い豆腐であったと考えられている。[[:en:Japanese invasions of Korea (1592–1598)\|文禄・慶長の役]]後、[[:en:Tosa Province\|土佐国]]（現在の[[:en:Kōchi Prefecture\|高知県]]）には、捕虜となった秋月城主の朴氏によって硬い豆腐が伝わり、彼は町と寛大な保護を与えられ、その家族や部下は多くの硬い豆腐店を経営し、独占していた。徐々に、滑らかな食感の豆腐を生産する方法が考案され、現代の絹ごし豆腐が誕生した。[[:en:Edo period\|江戸時代]]の1782年に出版された『[[:en:Tofu Hyakuchin\|豆腐百珍]]』には、豆腐の100の調理法が掲載されている。