豆腐

• 読み: とうふ
• ローマ字: toufu
• 漢字の分解: 豆 (tou) — bean, soybean; 腐 (fu) — curdled, fermented
• 発音: /toː.ɸɯ/

意味

Tofu; bean curd. A soft food made from soybeans, central to Japanese cuisine.

Made by coagulating soy milk and pressing the curds into blocks. Comes in many varieties including 絹ごし (silken), 木綿 (firm), 焼き豆腐 (grilled), and 揚げ豆腐 (fried). Extremely versatile — used in miso soup, hot pots, salads, and as a standalone dish like 冷奴 (chilled tofu).

例文

1. 味噌汁に豆腐を入れるのが好きです。
2. 夏は冷たい豆腐にしょうゆをかけて食べます。
3. この豆腐は北海道の大豆で作られています。

使い方ガイド

場面: cooking, food, daily life

トーン: neutral

起源と歴史

From Chinese 豆腐, where 豆 means 'bean' and 腐 means 'curdled.' Tofu was introduced to Japan from China around the 8th century, initially through Buddhist temples.

文化的背景

時代: Ancient

世代: All ages

社会的背景: Universal