Live the Stable Life!

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.

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.

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.