Tofu Goes Trendy to Keep Up With New Japanese Tastes

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Tofu Goes Trendy to Keep Up With New Japanese Tastes

 

Wednesday, October 4, 2000

 

BY SONNI EFRON

LOS ANGELES TIMES

 

KYOTO, Japan -- Tofu doughnuts, anyone? How about tofu-cream fig shortcake, or

chocolate peach soy-cream layer cake, or a pastry filled with purple sweet

potato and whipped soy cream?

 

Japan's ancient affection for the soybean has taken a modern turn here, as

Kyoto's most famous tofu maker updates both its menu and its methods in a bid to

retain a clientele that is eating more meat and fast food.

 

In recent years, about 500 to 600 neighborhood tofu shops have been going

bankrupt every year across the country, although Japan still has 16,500 such

stores, according to the Japan Tofu Association. To survive, Kyo Tofu Fujino Co.

is trying to reinvent itself as an upscale, designer tofu chain.

 

http://www.sltrib.com/10042000/wednesda/29912.htm

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