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Soy and legumes from Philippines
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.
| Tofu5 × 4 × 2.5 inch cakes | [sic-ftofu] |
| Crude salt | The cakes are packed in it in empty gas cans[sic-ftofu] |
What changes: Starting material: tofu cut into cakes
Output: tofu cakes.
Microbes at work in this step
Not documented for this step.
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
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.
The Manila version packs the cakes in crude salt, where the imported cakes were kept under strong brine.
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).
