New Books in Japanese Studies Russell Thomas, "Tofu: A Culinary History" (Reaktion Books, 2024)
Dec 4, 2024
Russell Thomas, a food and history writer based in Tokyo, discusses the fascinating transformation of tofu from bland vegetarian staple to a celebrated global icon. He delves into its ancient origins, exploring myths and cultural significance across various societies, particularly in Japan and beyond. Thomas shares insights on the myriad varieties of tofu and its surprising historic connection to cheesemaking. Plus, listeners will learn about his upcoming projects, including tofu-inspired music and the culinary traditions of sumo wrestlers.
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Tofu's Diversity
- Tofu, like cheese, has diverse forms, not just the common soy version.
- Historical texts mention tofu made from various beans, showing soybeans weren't always primary.
Mysterious Origins
- Tofu's origin remains unclear despite various legends, much like cheese or bread.
- Linguistic analysis hints at a possible independent origin in Sichuan, China, due to unique terminology.
Tofu's Rise in Japan
- Tofu's popularity in Japan started with its use in religious offerings and its protein-rich nature.
- The Edo period (1600-1868) saw tofu transition from street food to home kitchens, aided by cookbooks.
