In the old days, when a tofu vendor passed by in an alleyway ringing a bell, the voice of a mother calling her son was affectionate.

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1 The Feelings of Tofu

In Korea, the history of tofu seems to date back to the end of the Three Kingdoms period when crops began to be ground with a millstone.

If you look at the Chinese characters for tofu, it means soybean and rotten, but it is not rotten, but a physical change due to brine (magnesium chloride Mg2Cl). In other words, rottenness refers to a change in the structure of proteins, that is, a change caused by the coagulation of soybean proteins.

2 Digestive Problems and Allergies

Soybeans contain trypsin inhibitors, so some people cannot digest them, and for some people, soybeans are allergens that cause skin rashes due to antigen-antibody reactions.

Some children refuse to eat it because of its shape or texture, and in prisons where prisoners are being punished, rice with beans is provided for the health of the inmates, which is called bean rice.

Soy milk refers to the liquid that comes out after grinding beans, and it is processed into a beverage or used as a material for tofu.

Dried tofu is said to be on the market, and it is said that when put in cold water, it expands and returns to its original size, so it seems to have been made with portability and texture in mind.

3 The Making of Tofu

In the tofu manufacturing process, brine is used as a coagulant, which acts as a catalyst (a substance that changes others without changing itself) in mechanical or material engineering, and its meaning is similar to adding some moisture to rice to make it glossy in a rice mill.

It is also used as a defoaming agent to remove bubbles that form after grinding. When used for hardening, it is common to use magnesium chloride, which is produced by piling up sea salt, or to use a material synthesized in a factory, but it is said that Gangneung’s Chodang Tofu directly draws seawater by laying pipes a certain distance away.

Tofu goes well with stew, but it is also eaten as a pancake and is also served on ancestral rite tables.

If you leave the soy milk that is produced after grinding soybeans alone, a lump forms on the top, which is called yuba and is used as a separate food ingredient. In the past, people used to mix warm milk with this yuba and eat it, and in terms of nutrition, it is incomparable.

Magnesium chloride, which acts as a catalyst, is essential for chemical reactions, and is like light and salt, and the Book of Changes has its own perspective, but people or phenomena that bring about change in others are absolutely necessary in society and management.