Frequently Asked Questions

Spanish version

The "little box" we use is better known as the box that holds kids' juices. But it is really a wonder of science. It was voted the "#1 food science innovation of the past 50 years" by the prestigious Institute of Food Technologists (IFT) in Chicago. The IFT praises the package because it helps in the "retention of nutrients and flavor" and "protects from bacterial contamination." In short, it locks in the good and locks out the bad. Morinaga is proud to be one of the pioneers in this "Technology of the New Millennium." The landmark Tellus Study found aseptic packaging to be a most "earth friendly" form of packaging. The weight of the package is far less than the weight of the food inside. The package preserves the food entirely so there is no spoilage or waste. The package also does not need to be refrigerated, therefore reducing the use of refrigerants overall. For more information visit www.tetrapak.com

Traditionally, tofu is made by soaking, crushing, and cooking soybeans into a soymilk or "slurry," then adding a coagulant (usually calcium sulfate or calcium chloride and GDL). The soymilk coagulates into a large block of tofu that is cut into smaller blocks and packed in water-filled tubs. Morinaga, however, has brought tofu into the new millennium by inventing a patented "aseptic" system that removes light, air, and bacteria from the picture. In this process, the soybeans are crushed, and the rich slurry is pasteurized and poured into the package. A small amount of gluconolactone and calcium chloride is added to the soymilk. The box is then hermetically sealed and the tofu forms inside - where it is continuously protected from light, air, and microorganisms that cause spoilage. The result? Mori-Nu® Silken Tofu—a 100% guaranteed pure product that tastes as fresh as the day it was made.

Gluconolactone (GDL) is a gluten-free, fermented food starch derived from corn. Once processed into a pure white, crystalline powder, it carries none of the characteristics of corn. It has been used to make cottage cheese and bread for many years. The final product can be found in its natural state in bee's honey. When a small amount is mixed with calcium chloride, these salts act to coagulate the soymilk into creamy silken tofu.

Long ago, the tofu (called "kinugoshi") of the emperor and royal court required special preparation by skilled Japanese artisans. The result was a delicately flavored tofu with a texture so smooth and creamy, it seemed to have been strained through silk. Today, the texture of silken tofu is generally smoother and creamier, and its water content is slightly higher than dense, spongy tub tofu (or "momen" in Japanese). You can use extra firm silken tofu for stir-fry, but you can also blend the firm or soft versions of Mori-Nu Silken Tofu for creamy and delicious smoothies, shakes, desserts, dips, and sauces. Or crumble the firm tofu into eggless scrambles or pasta fillings.

Mori-Nu Silken Tofu has a long shelf-life. The "best used by" date printed on the package represents more than one year to the day after it was made. That is, a tofu package marked best used by "DEC 31 21" was made on December 31, 2020. We do not recommend eating any Mori-Nu products after the "best used by" date. You do not need to refrigerate Mori-Nu Silken Tofu until the package is opened. For best results, store in a cool, dry place like your pantry or cupboard.

Some retailers stock Mori-Nu Silken Tofu in the refrigerated section next to the other tofu that requires refrigeration. The location is just for convenience, so shoppers can find all the tofu (or soyfoods) in one spot. If you buy Mori-Nu Silken Tofu from a refrigerated section, you may still store it at home in your pantry or cupboard until opened.

Refrigerate any unused portions promptly in an airtight container and use within 2 days maximum. You should not cover Mori-Nu Silken Tofu with water. As a source of protein, tofu is highly perishable once removed from the airtight package. To avoid foodborne illness, we do not recommend eating leftover tofu after 3 days.

Soft, Firm, Extra Firm, Lite Firm, Nigari Firm, Organic, Super Soft, and Asian Dessert Tofu.

Extra Firm can be used for stir-fry, Firm works well for scrambles and desserts, and Soft is great for dips and smoothies. Lite is mild in flavor and low in calories (30) and fat (only 1 gram) per serving. Use Lite in place of original varieties in any recipe. Nigari is great for traditional Japanese dishes. Super Soft is our softest, creamiest tofu and ideal for savory dishes, soups, sauces, dressings, and desserts. Asian Dessert Tofu is almond jelly-inspired and delicious as is or enjoyed with fruit. Every texture is suitable for an endless list of recipes!

To find Mori-Nu Silken Tofu at your local retailer, please visit our Where to Buy page. In most retailers, you can find our tofu in the International, Ethnic, or Asian aisle. If you need help finding a retailer, please call us at 310-787-0200 for assistance.

Visit our Recipes page. Or send a self-addressed, stamped envelope to Morinaga Nutritional Foods, Inc., 3838 Del Amo Blvd., Suite 201, Torrance, CA 90503 and ask for our free recipe brochure.

In October 1999, the FDA authorized the use of a health claim on food products like Mori-Nu Silken Tofu that contain soy protein. Scientific studies show that eating 25 grams of soy protein daily, along with a diet low in saturated fat and cholesterol, may reduce your risk of heart disease by lowering blood cholesterol levels. For years university studies have shown a positive connection between the consumption of soyfoods and the reduction of the risk of heart disease and the hardening of arteries. The substitution of vegetable protein (from soybeans) for animal protein can do much to reduce the clogging of our arteries. Not only is soy protein free of any cholesterol itself, it also helps to reduce the cholesterol that has accumulated in our bodies from other sources (mainly from dairy and animal fat). More studies into sub-nutrients like soy isoflavones have established a strong connection between the consumption of soyfoods and the reduction of the risk of many types of cancer. This research is ongoing—but it is encouraging to realize that in China, Japan, and all other tofu consuming countries, people suffer only 10% of the cancer and heart disease we suffer from here in the USA. So, a serving of tofu or two each day is certainly well advised. Now some studies are even showing that the calcium loss leading to osteoporosis can be reduced with a diet high in soy isoflavones. There's always been a good reason for eating tofu.

Like most tofu, Mori-Nu Silken Tofu contains about 15-30 mg of total soy isoflavones per serving. (Note: The FDA has set the serving size as 3 ounces, about 1/4 of a box of Mori-Nu Silken Tofu, but most of our regular Mori-Nu customers eat an average of 1/2 box per day in scrambles, smoothies, or stir-fry.) Keep in mind that every crop of soybeans varies naturally in its level of isoflavones - making it difficult to state isoflavone levels with complete accuracy.

Tofu, like all moist protein, is considered to be "potentially hazardous" by the FDA unless it is packaged carefully and kept under refrigeration. In Japan, the tofu is thrown out if it becomes even two or three days old! That's because the Japanese are serious about fresh tofu and they know that spoiled tofu can ruin your whole day. Here in the United States, tofu is distributed sometimes thousands of miles from where it was made. Even tofu that has been pasteurized at the factory can go bad in transit or on the shelf. That's why Mori-Nu uses aseptic packaging. We know that this vital food is vulnerable to bacterial contamination and spoilage from contact with light or air. So, we use the very best in modern packaging and processing techniques. At our factory, we test every day to ensure each package of Mori-Nu Silken Tofu is free of bacteria and contaminants. Our long-time customers have learned to trust Morinaga, the Mori-Nu brand, and the tofu we make.

In Japan and throughout much of Asia, tofu is consumed on a daily basis. The FDA uses 3 ounces (85 grams) as a suggested serving size here in the USA; but this is because, meat, another protein source, traditionally uses this serving size. Obviously, meat has a much higher fat and calorie level. In the case of tofu, where the calorie and fat levels are much lower, many health professionals believe 6 ounces (about half a package of Mori-Nu Silken Tofu) a day is fine. At Morinaga, we believe a well-rounded diet -- including soyfoods and plenty of fresh fruits and vegetables -- is a healthy diet.

Tofu was one of the first processed foods known to humans. It has been consumed for well over a thousand years. It has stood the test of time and gained a well-deserved reputation in Asian medical and culinary circles. With reports lately about soy's health benefits, some people believe more of a good thing would be better. Not necessarily so! Many companies are trying to pack higher numbers of soy isoflavones into pricey supplement pills. Some soy research indicates that mega-doses of isoflavones may not be advised. In contrast, the natural "plant estrogen" in soybeans (and thus tofu) is found in small amounts and is quite weak. We believe the best way to get nutrients and sub-nutrients is the natural way - in foods like tofu that have proven safe and effective over centuries of use.

All Mori-Nu Silken Tofu are certified gluten-free by the GFCO - Gluten-Free Certification Organization. We have a strict allergen policy at our factory (and in fact, no products or ingredients containing gluten are even manufactured in the same facility).

All Mori-Nu Silken Tofu is made in the USA with internally sourced ingredients, near Portland, Oregon.