豆腐

• Reading: とうふ
• Romaji: toufu
• Kanji breakdown: 豆 (tou) — bean, soybean; 腐 (fu) — curdled, fermented
• Pronunciation: /toː.ɸɯ/

Meaning

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).

Examples

1. 味噌汁に豆腐を入れるのが好きです。 I like putting tofu in miso soup.
2. 夏は冷たい豆腐にしょうゆをかけて食べます。 In summer, I eat cold tofu with soy sauce on it.
3. この豆腐は北海道の大豆で作られています。 This tofu is made from Hokkaido soybeans.

Usage Guide

Context: cooking, food, daily life

Tone: neutral

Origin & History

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.

Cultural Context

Era: Ancient

Generation: All ages

Social background: Universal