This is Minoya.
Here a father and daughter have long managed this tofu store. The tofu shop has an early morning. Waking up from 4:30 in the morning, the heat is started under the kettle.
The soybeans, which were soaked in water from the night before, are then ground, placed in a kettle, then brought to a boil. In that moment is the real challenge.
By 9:00am, the tofu is gently carved from the water.
As soon as the line starts to form it is time to open the shop.
“Ohayougozaimasu!” Good morning
This is the voice of the fourth generation soy milk creator Yurie Takahashi. Immediately after store-open, the neighbors take their cup in hand and visit Minoya. This includes old figures wearing Kimonos and men wearing suits.
“There are many regulars who can’t start their day if they don’t drink this soybean milk!” says Yurie, who gives out a cup filled with soybean milk.
On the menu Ms. Yurie includes both the classics of the past and those she personally developed. Seasonal ingredients are changed to enjoy the taste of the boiled beans The neighbors are excitedly awaiting for the new flavors.
The moment you come close to the drink you are surrounded by a sweet smell. It has a rich taste, like that of fresh cream. Is this really tofu? It is recommended that you eat the tofu right after it has been made.
Although there have been tofu delivery requests by those charmed by the tofu, Minoya has refused this service as it would take away from time needed to make the neighbors tofu. This has not stopped one restauranter from Shinbashi from putting it on his menu. He commutes here everyday with a carrying case in order to serve the the tofu at his restaurant.
“At first I didn’t think I would take over the family business,” said Yurie, who after college was employed at a regular company. But noticing her father's age, she returned to the family business. On days off, traveling all across the country she visits highly acclaimed tofu shops and soybean producers.
“Of course there is a different taste of each soybean producing area, and everyday the taste is different based on the number of seconds boiled, the amount of water, and when the hardener is mixed in.” With just a little change the flavor and texture of the tofu changes.
Over 100 years Minoya has repeated this every day. The neighbors keep on going here and loving this store. Seeing this sight with your own eyes, you may notice that you have taken your first step to becoming a neighbor of the Fukagawa Kiyosumi-Shirakawa area.
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Address: Tokyo, Koto-Ku, Shin-Ohashi 3-5-4
Hours: Monday-Saturday 9:00am-6:00pm
Closed Sundays and national holidays
URL: https://www.facebook.com/pg/tofuminoya/
☎︎ +81 3-3631-4646
※Once a month (date not set), tours are held from 8:00am.
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