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Soy and legumes from Philippines

Tahuri / tahuli (Philippines)tahuri

Tahuri is the Philippine name for salted fermented tofu. It was first imported from southern China in stone jars, and by 1939 Manila tofu shops made it by packing tofu cakes in crude salt for several months, until they turned from white to brownish yellow.

A short entry: the sources we found record only what is said here about Tahuri / tahuli itself.

Short entrySoy and legumes

Recipe

Amounts from a sourceManila shop method as described by Concepcion (1943); no salt weights are given.
Tofu5 × 4 × 2.5 inch cakes[sic-ftofu]
Crude saltThe cakes are packed in it in empty gas cans[sic-ftofu]
Start
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What changes: Starting material: tofu cut into cakes

Step 1 of 3
Make tofu cakes
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

Output: tofu cakes.

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source

At a glance

Tahuri is the Philippine name for salted fermented tofu. It was first imported from southern China in stone jars, and by 1939 Manila tofu shops made it by packing tofu cakes in crude salt for several months, until they turned from white to brownish yellow.

What makes this one different

The Manila version packs the cakes in crude salt, where the imported cakes were kept under strong brine.

Related ferments

Variants

  • Imported tahuriCakes kept under strong brine in large stone jars, later also in small tins (1912, 1932). An analysis in 1912 found 12.7 % salt in the tofu and 16.4 % in the brine.
  • Quick moulded tofu sheetsPressed tofu sheets left to stand and mould for a meaty flavour, then fried in sesame oil (Orosa 1932).

History and sources

Every number is labelled with how it is known. How this atlas is made

Gibbs and Agcaoili (1912) described tahuri imported from southern China in large stone jars under strong brine. Orosa (1932) noted Manila makers, and Concepcion (1943) said several Manila tofu shops made it by 1939 (all via Shurtleff and Aoyagi).

  1. [sic-ftofu] Shurtleff W., Aoyagi A., History of Fermented Tofu, page 2, SoyInfo Center (chapter of an unpublished manuscript, 2004), citing Gibbs and Agcaoili 1912, Orosa 1932 and Concepcion 1943book