Tofu is a historical food that was introduced to Japan from China in the Nara period (710-794) and spread among the common people in the Edo period (1603-1868). Tofu is an important part of Japan's food culture that has been passed down from our ancestors, and we want to continue to be a "honmamon (honest and excellent creator) for many years to come. ［The name "Kyuzeya" expresses this desire.
［KUZAI-YA uses only carefully selected domestic and natural ingredients in its tofu production. For soybeans, the lifeblood of tofu, the company uses rare local soybeans (indigenous varieties) that have been cultivated for many years in each region, as well as varieties designated by each prefecture as superior. The company is particularly particular about using locally grown soybeans and has focused on producing "jidofu," a type of tofu that makes the most of the uniqueness of each soybean.

Several types of carefully selected mineral-rich natural bittern are used as a coagulant to solidify soy milk into tofu. Although natural bittern requires the skill of a skilled craftsman to coagulate, it is indispensable to KUZAI-YA's tofu production because it brings out the best flavor of the soybeans. To make the best tofu, KUZAI-YA is particular about all of its ingredients, including the water used, which determines the flavor of the tofu, and the mellow subterranean water from Mt. Because tofu is simple, its taste is easily affected by ingredients and production methods. Tofu is the fruit of artisanal craftsmanship, and the process is perfected according to the variety of soybeans, the temperature and humidity of the day, and other factors.