How Often Do Japanese People Eat Tofu?

December 15, 2025 •

4 min read

According to reports, daily consumption of soy products, which include tofu, was associated with a lower incidence of functional disabilities in older Japanese women. This highlights tofu’s significance not just as a food, but as a component of health and longevity, and is a key reason why many Japanese people eat tofu so regularly.

Quick Summary

Tofu is a dietary staple woven into daily Japanese cuisine, appearing in dishes like miso soup and hot pots. Its frequency varies, but for many, it is a near-daily food, valued for its nutrition, versatility, and cultural heritage, particularly in longevity-focused regions like Okinawa.

Key Points

Frequent Consumption: Many Japanese people consume tofu as a regular part of their diet, often on a near-daily basis, incorporated into various meals like miso soup.
Culinary Versatility: Tofu's mild flavor and varied textures—from silken (kinugoshi) to firm (momen)—allow it to be used in numerous dishes, including soups, stir-fries, hot pots, and fried preparations,.
Cultural Staple: Tofu has been an integral part of Japanese cuisine for centuries, with its popularity spreading to the masses during the Edo period after initially being a luxury item.
Nutritional Value: It is highly valued for its health benefits, offering a rich source of plant-based protein, calcium, and other minerals, contributing to the longevity often associated with the Japanese diet,.
Regional Differences: Consumption can vary by region; for instance, Okinawa is known for its particularly high intake of tofu, reinforcing its importance as a local protein source.
Accessibility: Today, tofu is extremely accessible and affordable, found everywhere from high-end restaurants to local supermarkets and convenience stores.

The Cultural Significance and Frequency of Tofu in Japan

For many in Japan, tofu is not a special-occasion ingredient but a core component of daily meals. Its ubiquity is a testament to its long history, nutritional value, and adaptability in Japanese cooking. It is readily available in supermarkets and convenience stores across the country, making it an accessible protein source for everyone.

Tofu as a Daily Staple

For many Japanese, particularly the elderly, eating tofu is a routine, if not daily, habit. It often appears in morning miso soup, which is a near-daily ritual for many. It is also a fundamental ingredient in a range of other common dishes, from hot pots (nabe) in winter to chilled preparations (hiyayakko) in summer. The sheer variety of ways it is prepared ensures it doesn't become boring. This contrasts sharply with its perception in many Western countries, where it is often seen as a health food trend rather than a traditional staple.

Breakfast: Small cubes of silken or soft tofu are a common addition to morning miso soup, providing a light, healthy start to the day.
Lunch and Dinner: Firm tofu is used in stir-fries, stews, and hot pots. Fried varieties like atsuage and aburaage are also common in everyday cooking.
Snacks and Appetizers: Chilled tofu (hiyayakko) with toppings is a popular summer dish, and fried tofu (agedashi tofu) is a frequent appetizer at izakaya.

Regional and Historical Variations

Tofu consumption frequency has historical roots. During the Edo period, it was a luxury item for the common folk, reserved for special occasions. Its availability and affordability grew over time, and by the mid-Edo period, it became an everyday food in cities like Edo and Kyoto. Regional differences also exist. Okinawa, known for its high life expectancy, has a particularly strong tradition of tofu consumption. One survey there found that the ratio of protein intake was two parts tofu to one part fish and one part meat, highlighting its extreme importance. The local shimadofu, an extra-firm tofu from Okinawa, reflects this distinct culinary tradition.

Common Types of Japanese Tofu

The way tofu is prepared and eaten in Japan depends heavily on its type. Japanese markets offer a wider variety than typically seen elsewhere.

Kinugoshi Tofu (Silken Tofu): This soft, delicate tofu is made by coagulating soymilk without breaking the curds, resulting in a smooth, custard-like texture. It's ideal for dishes where a delicate texture is desired, such as hiyayakko or creamy sauces.
Momen Tofu (Firm Tofu): Meaning “cotton” tofu, this variety is made by pressing and draining the curds, giving it a firmer texture. Its ability to hold its shape makes it perfect for stir-fries, hot pots, and deep-frying.
Atsuage (Thick Fried Tofu): Blocks of firm tofu are deep-fried, creating a crispy exterior while the interior remains soft. It's often used in stews or grilled and served with sauce.
Aburaage (Thin Fried Tofu): Thin slices of tofu are deep-fried until light and airy, creating pouches often stuffed with sushi rice for inarizushi or sliced for miso soup.

Tofu vs. Other Protein Sources in the Japanese Diet

To understand the role of tofu, it is helpful to compare it with other common Japanese protein sources.


Feature	Tofu (Soy-based)	Fish (Ocean-based)	Meat (Land-based)
Protein Source	Plant-based	Animal-based	Animal-based
Cost	Very affordable and widely available	Varies significantly (often more expensive)	Varies significantly (can be expensive)
Fat Content	Typically low in fat (varies by type)	Can vary from low to high fat (e.g., fatty fish)	Can vary significantly (e.g., lean vs. fatty cuts)
Preparation	Highly versatile; can be boiled, fried, grilled, or eaten raw	Typically grilled, boiled, or served raw (sashimi)	Generally grilled, simmered, or fried
Cultural Role	Staple, historically associated with Buddhist cuisine	Key component of the traditional diet	Less historically prominent, but common today
Nutritional Profile	Good source of calcium, iron, and plant protein	Rich in Omega-3 fatty acids and iodine	Good source of complete protein and iron

Conclusion: More Than a Food

For Japanese people, tofu is more than just a source of protein; it is a fundamental part of the culinary landscape and cultural identity. While consumption frequency can vary by individual and region, its presence is a near-constant in the daily lives of many. From the morning bowl of miso soup to the winter hot pot, tofu provides an affordable, nutritious, and versatile ingredient that is deeply ingrained in both traditional and modern Japanese food culture. This consistent consumption is a contributing factor to the high life expectancy for which Japan is famous.

For more insight into the long-standing role of tofu in Japanese culture, explore the website of the Japan Tofu Association.

Frequently Asked Questions

For many Japanese people, particularly older generations, tofu is consumed on a near-daily basis, often as a component in miso soup,. Its high availability and nutritional value make it a consistent part of the diet.

The two most common types of tofu in Japan are kinugoshi (silken tofu), known for its soft, delicate texture, and momen (firm tofu), which is denser and better for cooking. Many processed varieties like fried tofu (atsuage) are also very popular.

Tofu holds a long and significant history in Japan, introduced by Buddhist monks who used it as a protein source in their vegetarian diet. Its versatility, nutritional benefits, and affordability helped it spread to the general populace, making it a culinary and cultural staple.

Yes, it is common to eat silken tofu raw in a dish called hiyayakko, especially during the summer. It is served chilled with toppings like soy sauce, grated ginger, and green onions.

In miso soup, small cubes of soft or silken tofu are added along with other ingredients like seaweed and green onions. The delicate texture of the tofu pairs well with the savory broth.

Yes, tofu remains a very affordable food in Japan, with a typical 350g portion costing less than ¥100 (around US$0.68). This low cost contributes to its status as a dietary staple.

Japanese people prepare tofu in numerous ways, including boiling it in hot pots (yudofu), deep-frying it (agedashi tofu), grilling it (yakidofu), and stirring it into stews. Its preparation often depends on the specific dish and the desired texture.