Established in the Meiji era (1868-1912), Nanzenji Tofu Shop Hattori has a history of over 100 years. It is also known for its revival of nigari (bittern) tofu production, which was discontinued during the war due to a lack of supplies, about 40 years ago. The company believed that nigari (bittern) could bring out the sweetness of the soybeans, and it took 10 years to commercialize nigari tofu. This was a rare experiment at the time, and he is considered a pioneer in the revival of nigari (bittern) tofu in Kyoto.

The soybeans that determine the flavor of tofu are carefully selected from all over Japan, with Hokkaido's Yukihomare as the main ingredient. The large, fluffy Yukihomare are characterized by the strong sweetness of the soybeans. The domestically produced bittern chosen to match the taste of the yukihomare maximizes the flavor of the soybeans. Water is also important for tofu, which has a water content of nearly 901 TP3T. ［Nanzenji Tofu Shop Hattori uses Kyoto's high-quality soft water, which is free from unpleasant flavors and peculiarities, to produce a smooth tofu that glides easily down the throat.

Tofu is made using only soybeans, bittern, and water, without any additives such as defoaming agents commonly used for tofu, thanks to the advanced skills of our craftsmen. The combination of carefully selected ingredients and craftsmanship makes Kyoto's traditional tofu a must-try.