| abstract |
(57) [Problem] To provide wasabi tofu having the flavor and spiciness of the present wasabi and having a desired coloring. SOLUTION: A predetermined tofu component is mixed with powdered wasabi petioles, wasabi rhizomes, and wasabi leaves of which particle size is adjusted, Wasabi tofu is produced by adding 0.5 to 3.0 wt% to soymilk and heating with electricity. The addition amount of wasabi leaf is desirably 0.1 to 0.5 wt%. |