The present invention is deep water kelp tofu ｛as Deep Water & Kelp Tofu｝, which is collected from over 700m below sea level as deep water that is a clean raw material of vegetable protein-rich tofu, and adds natural seaweed kelp, which is alkaline, to increase taste and effect to improve functionality. It is a product. The method of manufacturing deep water kelp tofu is soybean washing→immersion→crushing→granulation→aging→dehydration→(deep water injection) coagulation→molding→manufacturing.Injection of deep water into 0.4~0.5% to infiltrate the entire tofu makes it unique The characteristic of tofu is reflected in the tofu, so you can feel the original taste of the tofu. The difference between the traditional tofu and deep-water tofu is the purpose of providing another tofu to the consumer as the texture and nutrients remain alive. It is manufactured by adding deep water to the kelp tofu, but it is solidified even when deep water is added instead of liver so that the taste and efficacy are good, providing deep water kelp tofu with high overall preference among consumers.
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