Food History "TAHU"...

TOFU made from fermented soy beans and taken the juice. Unlike the original from the Indonesian tempeh, tofu originated in China as well as soy sauce, tauco, bakpau, and meatballs.Tofu is the word absorption from the Hokkien language, tauhu (Hanzi: 豆腐, pinyin: doufu) which literally means "fermented soybeans". In Japan known as the tofu. Brought the Chinese Diaspora, the food was spread to East Asia and Southeast Asia, and also eventually to the whole world.

Know first emerged in China since the Han Dynasty about 2200 years ago. The inventor is Liu An (Hanzi: 刘 安), which is a nobleman, the grandson of Emperor Han Gaozu, Liu Bang, who founded the Han Dynasty.Liu An is a scientist and philosopher, ruler and political experts. He is interested in chemistry and Meditation Tadiom. Historians argue that the large kemungklinan Liu An introduction to non-meat food through out. Likely that Liu An tamp out with nigari or Lant water and become thick like to know at this time.Some TheoryThere are several theories how the idea was originally formed:The first theory is likely to know pengumpalan process occurred by chance. When you make a soup of pureed soybeans generally should be given the seasoning. When the soup is given the most likely contain nigari salt (natural salt). With the salt biterrn (nigari) then know immediately clotting occurs, the salt was deliberately added to agglomerate know. The cook then take the pulp out, in order to get to know a more gentle with a wonderful texture.The next stage is by pressing, helpful eating more fresh stand in a long time.The second theory proposes that because no menernakkan cows or goats for milk production, most likely Chinese society is not familiar with how to agglomerate milk or pengumpalan process in general. For this reason, they are likely to learn from the Indians in the southern Chinese region of Mongolia or northern China. The two countries used to make clotted milk and cheese. Theory of technology imported from neighboring countries is considered reasonable because the Chinese are avid flavorful delicacy that light as "shark pin", bird nest, and sea cucumbers are also imported from other countries.The word tofu or tofu comes first in Chinese history about 800 years later. It is said that Budhi Dharma, who lived in China from 500 to 528 years have established schools Chinesse Ch'an (Zen), and in his teaching has been involved with the idea of ​​Dharma Combat. To deepen the inclusion of the ways or a path of Buddha. Budi Dharma then magnify and reflect the idea as a source of something simple, honest nature, natural road shortcuts, and reflects the color as a white robe and grand. The oldest inscriptions mention tofu is Saiinoku, written when Dynasti Sung (960 - 1127), more than 1000 years after the inventor of the idea itself.Many ancient books or inscriptions of that era show works written about 60 to 100 BC, which contains the story of Lord Liu An and Tofu those days.In the books published in Dynasti Sung era, there is a description or explanation to support that idea often expressed for the meal of kings in those days.Tofu or tofu spread to Japan in the eighth century and probably brought from mainland China by some Buddhist monks (monk) who traveled back and forth between Japan and China.The entry into the Japanese knew the family through the palace, the politicians and the economy at that time many of the relationship between China and Japan. The Buddhist monk own daily diet is tofu. In the area surrounding a large Buddhist temple there are shops out and organized or managed by Buddhist monks.In Japan, especially in the Kamakura period (1185 - 1333) there was a massive movement for popularizing the idea among Buddhists for Japanese society. From Kamakura to Kyoto and vines growing from Kyoto Japan spread across the country.Because Japanese society following the lives of Buddhists, namely refrain from consumption of meat "of the four-legged animal", then the presence of knowing, of course, welcome with joy as a source of protein and nutrient-rich foods are cheap and delicious flavor.From the Japanese know that developing and developed a new innovation in the field arises out of production include: know freeze dried (dried frozen tofu), age, grilled tofu and nigari kinugoshi.Along with the spread out in Japan, the nature of know step by step through changes. In the hands of art experts and cooking skills, know who produced the softer, whiter and with a flavor that is more comfortable.However, know that in production in rural areas are still retaining the density level of the old and rich in flavor like to know from mainland China.When a Chinese Zen Master, who named Ingen, arrived in Japan in 1661, he was very surprised to find that tofu is no longer like to know that there is in China when he fled China.In worship the new food he prepares and carve a simple sentence which is a change that is still very popular today.1. Mame de2. Shikaku de3. Yawazaka deEach line in these changes has a double meaning so as to read as follows:1. Made from soy or did according something straight2. Four sides, neatly cut or become a good person and honest.3. Or soft and has a good heart.