Soya Cheese / Whole Soya bean Curd

Soya Cheese Product / Net wt. 300g

Cube pieces be treated Freeze-Dry method

According to these characteristic, soya Cheese are not fragile under the freeze-dry treatment thereby it’s can be instantized, as Soya cheese, Soya cheese powder, Tofu-Ramyeon(Instant noodle), Instant Mafa-Tofu(Chinese cuisine), etc, and also are able to participate in the future to the program of WFP in UN that doing effort of nutrition supply for the children of developing countries and the area of emergency relief.

Soya Cheese / Whole Soya bean Curd

[ Natural / 100 % Soya bean ]

Soya Cheese / Whole Soya bean Curd are processed by coagulating the soya bean powder(micro particle of 13 microns) with adding the water only be needed to make the curd without prior water treatment and are treated hygienically with non-destroying of nutrients on the term of pasteurization of LTLT (Low Temperature Long Time) method, as it were this is a new concept in Tofu-making contains entire soya bean mass in app. 2,500 years of long history, therefore this is a Tofu with high level of quality which contains 100% of nutrients of whole soya bean.
Feeling taste on constitution (textural qualities) of Soya Cheese are soft like a gel, more ‘meaty’ and resilient so similar with soft cheese. Variety of Tofu dishes made from Soya Cheese to meet western people’s palate