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Yamako Tofu Maker Kit HINOKI #82597 by Tofu Kit
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Return this item for free
Free returns are available for the shipping address you chose. You can return the item for any reason in new and unused condition: no shipping charges
Learn more about free returns.- Go to your orders and start the return
- Select the return method
- Ship it!
Purchase options and add-ons
Color | Cypress Color |
Material | Hinoki (Japanese Cypress) |
Brand | Tofu Kit |
Theme | Food |
Number of Pieces | 1 |
Pattern | Solid |
Item Weight | 1.21 Pounds |
Product Care Instructions | Hand Wash |
Style | Traditional |
Shape | Rectangular |
About this item
- Kit includes everything you need to make tofu from soy milk
- Tofu press made of 100% Hinoki (Japanese Cypress)
- It's so easy to make Tofu from scracth
- Tofu box is 6.5 x 5.5 x 4 inches
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Product information
Color | Cypress Color |
---|---|
Material | Hinoki (Japanese Cypress) |
Brand | Tofu Kit |
Theme | Food |
Number of Pieces | 1 |
Pattern | Solid |
Item Weight | 1.21 Pounds |
Product Care Instructions | Hand Wash |
Style | Traditional |
Shape | Rectangular |
Product Dimensions | 6.5"L x 5.5"W x 4"H |
Unit Count | 1 count |
Item Weight | 1.21 pounds |
Manufacturer | yamaco |
ASIN | B001UJF0L4 |
Item model number | 82597 |
Customer Reviews |
4.6 out of 5 stars |
Best Sellers Rank | #61,618 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #18 in Fresh Vegetarian Proteins |
Is Discontinued By Manufacturer | No |
Date First Available | August 10, 2012 |
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Product Description
Tofu kit includes a tofu box/press, a tofu press cloth bag and a sheet cloth for making up to 16 of tofu. Homemade tofu is “Amazing Fresh”, Taste remarkably better than one from store, Guaranteed! Tofu box is crafted with 100% natural HINOKI (Japanese Cypress), It has a lid to be used as a press to make tofu.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the quality, style and smell of the tofu maker. For example, they mention it's well made, produces perfect results and smells divine. That said, opinions are mixed on ease of use.
AI-generated from the text of customer reviews
Customers are satisfied with the quality of the meal holder. They mention that it is a great product, professional quality tofu, and well made. Some customers also mention that the craftsmanship is just ok, but the kit is worth the price.
"...properties! It is also strong in water. It is said that essential oils contained in Hinoki improve elastic durability, have sterilization and..." Read more
"I love the scent and the craftsmanship of this little box...." Read more
"...I am so excited to at last be making professional quality tofu and it tastes Sooooo much better than store bought...." Read more
"...And let me tell you this little wooden gem is well worth the money and then some!! First the quality of the wood is amazing!!..." Read more
Customers are satisfied with the style of the meal holder. They mention it's beautiful, classic, and well-made. Customers also appreciate the fragrant wood and simple design.
"...Hinoki wood has noble fragrance and attractive surface. It has antimicrobial..." Read more
"...It has a really sweet and delicate flavor. This is my fifth tofu press that I have bought and it is my favorite so far...." Read more
"...packets of nigari, a high quality bag for straining, and a nice piece of cheesecloth that's sturdy enough to be used repeatedly." Read more
"This is a very nice press. Very nice. My only complaint is that it is rather large for me...." Read more
Customers are satisfied with the smell of the meal holder. They mention that the wood smells divine, and is very aromatic. Some customers also love the artisan look and smell of it.
"...Hinoki wood has noble fragrance and attractive surface. It has antimicrobial..." Read more
"...Haven't tried it yet, but it smells delicious and the texture is what I was hoping for..." Read more
"I love the scent and the craftsmanship of this little box...." Read more
"...The smell of the cypress (cedar?) wood smells divine when you pour the hot tofu paste into the mold...." Read more
Customers are satisfied with the performance of the meal holder. They mention that it works well, produces perfect results, and that the mold works perfectly.
"...So far it has produced perfect results...." Read more
"...Becomes more fragrant as the hot soy curds are added. Works very well...." Read more
"...I followed a youtube video to make tofu and the mold works perfectly!..." Read more
"...to behold, and the payoff is: it is so very functional with perfect results every time. The kit arrived expertly packed in a very timely fashion!..." Read more
Customers are satisfied with the taste of the meal holder. They mention that it has an amazing taste, it's sweeter, and nutty, and has a smoother texture.
"...Gorgeous taste! Nothing compared to store bought tofu! Homemade tastes sweet and nutty and fresh, reminds me of freshly made cottage cheese...." Read more
"...It has a really sweet and delicate flavor. This is my fifth tofu press that I have bought and it is my favorite so far...." Read more
"Good flavor tofu...." Read more
"...Fresh, homemade tofu has such a different flavor! It's sweeter and nutty and has a smoother texture...." Read more
Customers are mixed about the ease of use of the meal holder. Some mention it's very simple to use, while others say that the directions are in Japanese with absolutely no translations.
"...The challenge with this product is the instructions are only in Japanese. After reading and watching MANY recipes, here's what I did:..." Read more
"Good flavor tofu. Easy enough to use if you follow a video..." Read more
"...Yes, the directions are in Japanese but you can find instructions for making tofu online as well as about a million Youtube videos if you haven't..." Read more
"...It’s quite easy to use, and although the directions are in Japanese, it doesn’t matter if you can’t read Japanese...." Read more
Reviews with images
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Top reviews
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
I took pictures of included instructions and used electronic translator to translate the instruction to English if anyone is interested...
-------------------------------------------------------------
How to make delicious tofu with natural bittern
Except for soaking soybeans in water, it will be completed in about 1.5 hours ☆ You can also make tofu from soy milk from tofu shop or supermarket.
Tools to prepare:
Mixer
Muck
Large bowl
Cooking thermometer
Wooden spatula
large pan (convenient to have 2)
Measuring cap
Ladle
Preparation:
2 cups of soybeans (about 300 g) are washed thoroughly, and soaked in tripled volume water for 8 to 9 hours in summer, 15 hours in
spring and autumn, and 20 hours in winter season.
Coagulant for tofu is made by dissolving 2 bags of coagulant with 50 ml of hot water.
1. Divide pre-soaked soybeans in freshwater into 3 batches and blend them in a blender for about 2 minutes. The blender will work better with small batches.
2. In a large deep pan, boil 6.5 cups of water and grinned soybeans. Stir softly and constantly with a spatula. When the foam forms on top and it starts boiling, reduce the heat and boil for 8 to 10 minutes.
3. Pour boiled mixture into in a large bowl using cloth bag and squeeze it. Squeezed liquid is soy milk. The soy solids remained in the bag is Ocala. (since it is hot, squeeze it by pressing against the bowl using chopsticks or spatula). Finally wet the hand with water and squeeze well)
4. Transfer the soybean milk that was squeezed out to a pan and warm it on a low heat, to about 80°C (175°F). ☆ (When the temperature is too low, it will not coagulate. If it is too high, it coagulate too quickly, so it tends to be hard tofu, so be careful). At this time, the thin film that covers the surface is called yuba
5. Transfer the heated soymilk to the bowl quickly and gradually add the bittern (prepared coagulant) to the soy milk while stirring soymilk gently and gradually. Then let it cool for about 15 minutes.
6. Lay the finishing cloth into the tofu maker in which tofu is solidified and scoop the mixture in. * As liquids come out, do it in a sink
7. Cover the top with the edges of the finishing cloth, cover it with a lid, place some weight on top. Leave it for about 15 minutes to drain the liquids. (The weight of heavy stones should be 500g to 800g, even if putting 500 ml of water in the jar is OK)
8. When the tofu is set, gently pull the tofu brick out from the box, transfer it in the finishing cloth into the water and remove the finishing cloth. After 30 minutes making tofu is done. Keep it in the refrigerator and enjoy it as soon as possible.
Recipes of making tofu may differ depending on commentaries and books. Try to make it several times to grasp the trick yourself.
There are nutritional elements remain in Okara (soy solids after squeezing soy milk).
Let's make a healthy original dish by adding various ingredients to Ocara.
Ocara preservation method: put divided batches in containers with a lids, freeze and use when necessary.
Recipes with Okara:
1. Heat 1 tablespoon of butter in a frying pan and stir in 2/3 cup of bread crumbs, chopped onion and 1/2 cup of milk. Form 300 grams of beef into
a ball, add 70 g of Okara, 1 egg, prepared onions and breadcrumbs, nutmeg, pepper, salt. Using your hands, oil it well and make 4 balls. Press it into patties and coat with flour. Heat butter and oil in a pot and bake/fry the patties. Turn over when turning light brown, put on the lid, and continue cooking on low heat.
2. Wash, peel and boil 3 potatoes (yams?). Mash them. Fry chopped onion with 1 tbsp butter, stir in 250 g of minced meat and fry it. Add 100 g of Ocala and cook with salt and pepper. Mix with the mashed potatoes, let it cool well. Make a ball, divide into 8 pieces, coat in wheat flour, beaten egg. Fry in oil.
◆ Hinoki wood is also used for buildings of shrines and temples. Hinoki wood has noble fragrance and attractive surface. It has antimicrobial
properties! It is also strong in water. It is said that essential oils contained in Hinoki improve elastic durability, have sterilization and
insecticidal effect and it is probably wise that people used hinoki for kitchen utensils
● Before you start using! Please wash with water once before use.
● Even though the tofu maker was kept and used properly, if something like dirt or sticky stuff appeared, it is the resin contained in the tree oozed out. I call this a Yani. It is natural and harmless. It is said that Hinoki wood is strong. If you are wish, please scratch Yani with sandpaper, or wipe it with ethanol (available at a pharmacy etc).
● Hand wash after use!
① If you don't use tofu maker for long period of time, aging of wood might deform and discolor the tofu maker earlier. Wash after use before
storage! Please dry it quickly, wipe and dry well in the shade. Keep it in dry and dark place. Please do not store your tofu maker in a plastic bag.
If fungus has occurred or wood darkened, please rub it with rice vinegar and rinse it well with water. As it may cause discoloration, please do not use synthetic detergent.
② Care and storage of cloth bags and finishing cloths. After using them, please rinse off Okara or soy milk
completely. Please sun dry after washing them, and keep them in a plastic bag after they are completely dry.
Reviewed in the United States on April 23, 2018
I took pictures of included instructions and used electronic translator to translate the instruction to English if anyone is interested...
-------------------------------------------------------------
How to make delicious tofu with natural bittern
Except for soaking soybeans in water, it will be completed in about 1.5 hours ☆ You can also make tofu from soy milk from tofu shop or supermarket.
Tools to prepare:
Mixer
Muck
Large bowl
Cooking thermometer
Wooden spatula
large pan (convenient to have 2)
Measuring cap
Ladle
Preparation:
2 cups of soybeans (about 300 g) are washed thoroughly, and soaked in tripled volume water for 8 to 9 hours in summer, 15 hours in
spring and autumn, and 20 hours in winter season.
Coagulant for tofu is made by dissolving 2 bags of coagulant with 50 ml of hot water.
1. Divide pre-soaked soybeans in freshwater into 3 batches and blend them in a blender for about 2 minutes. The blender will work better with small batches.
2. In a large deep pan, boil 6.5 cups of water and grinned soybeans. Stir softly and constantly with a spatula. When the foam forms on top and it starts boiling, reduce the heat and boil for 8 to 10 minutes.
3. Pour boiled mixture into in a large bowl using cloth bag and squeeze it. Squeezed liquid is soy milk. The soy solids remained in the bag is Ocala. (since it is hot, squeeze it by pressing against the bowl using chopsticks or spatula). Finally wet the hand with water and squeeze well)
4. Transfer the soybean milk that was squeezed out to a pan and warm it on a low heat, to about 80°C (175°F). ☆ (When the temperature is too low, it will not coagulate. If it is too high, it coagulate too quickly, so it tends to be hard tofu, so be careful). At this time, the thin film that covers the surface is called yuba
5. Transfer the heated soymilk to the bowl quickly and gradually add the bittern (prepared coagulant) to the soy milk while stirring soymilk gently and gradually. Then let it cool for about 15 minutes.
6. Lay the finishing cloth into the tofu maker in which tofu is solidified and scoop the mixture in. * As liquids come out, do it in a sink
7. Cover the top with the edges of the finishing cloth, cover it with a lid, place some weight on top. Leave it for about 15 minutes to drain the liquids. (The weight of heavy stones should be 500g to 800g, even if putting 500 ml of water in the jar is OK)
8. When the tofu is set, gently pull the tofu brick out from the box, transfer it in the finishing cloth into the water and remove the finishing cloth. After 30 minutes making tofu is done. Keep it in the refrigerator and enjoy it as soon as possible.
Recipes of making tofu may differ depending on commentaries and books. Try to make it several times to grasp the trick yourself.
There are nutritional elements remain in Okara (soy solids after squeezing soy milk).
Let's make a healthy original dish by adding various ingredients to Ocara.
Ocara preservation method: put divided batches in containers with a lids, freeze and use when necessary.
Recipes with Okara:
1. Heat 1 tablespoon of butter in a frying pan and stir in 2/3 cup of bread crumbs, chopped onion and 1/2 cup of milk. Form 300 grams of beef into
a ball, add 70 g of Okara, 1 egg, prepared onions and breadcrumbs, nutmeg, pepper, salt. Using your hands, oil it well and make 4 balls. Press it into patties and coat with flour. Heat butter and oil in a pot and bake/fry the patties. Turn over when turning light brown, put on the lid, and continue cooking on low heat.
2. Wash, peel and boil 3 potatoes (yams?). Mash them. Fry chopped onion with 1 tbsp butter, stir in 250 g of minced meat and fry it. Add 100 g of Ocala and cook with salt and pepper. Mix with the mashed potatoes, let it cool well. Make a ball, divide into 8 pieces, coat in wheat flour, beaten egg. Fry in oil.
◆ Hinoki wood is also used for buildings of shrines and temples. Hinoki wood has noble fragrance and attractive surface. It has antimicrobial
properties! It is also strong in water. It is said that essential oils contained in Hinoki improve elastic durability, have sterilization and
insecticidal effect and it is probably wise that people used hinoki for kitchen utensils
● Before you start using! Please wash with water once before use.
● Even though the tofu maker was kept and used properly, if something like dirt or sticky stuff appeared, it is the resin contained in the tree oozed out. I call this a Yani. It is natural and harmless. It is said that Hinoki wood is strong. If you are wish, please scratch Yani with sandpaper, or wipe it with ethanol (available at a pharmacy etc).
● Hand wash after use!
① If you don't use tofu maker for long period of time, aging of wood might deform and discolor the tofu maker earlier. Wash after use before
storage! Please dry it quickly, wipe and dry well in the shade. Keep it in dry and dark place. Please do not store your tofu maker in a plastic bag.
If fungus has occurred or wood darkened, please rub it with rice vinegar and rinse it well with water. As it may cause discoloration, please do not use synthetic detergent.
② Care and storage of cloth bags and finishing cloths. After using them, please rinse off Okara or soy milk
completely. Please sun dry after washing them, and keep them in a plastic bag after they are completely dry.
2 cups dried beans, soaked overnight in 6 cups water (6-8 hours)
Drain and blend 1 cup beans per 3 cups water and add to pot - there's a lot of foam with this way, I will try other methods in the future
Bring to boil and remove from heat, skim foam, put back on heat for 10 minutes - stir CONSTANTLY the whole time
Pour mixture into strainer bag - I used a 2 cup Pyrex - it's hot, so work in batches and use a bowl inside a bowl to press the liquid out. Reserve the pulp for other uses (so I read - makes sense tho)
Return liquid to pot, bring to boil, then reduce heat and simmer for 8 minutes
Move off heat; mix the liquid Nigari with 1/4 cup cold water
Let mixture sit for 15 minutes - skim the "skin" off and save to eat or for soup - it's like a skin of tofu
Give the soy milk a quick stir and pour coagulant into pot; stir a few times and let sit for 15 minutes
Gently scoop into mold, cover, and weigh down - weight depends on your preference - I used an 8" cast iron until the top of the mold recessed, then used 2 quarts of liquid in jars for a total of 25 minutes; I like firmer tofu so after checking and draining, put a small jar on top of the lid with my cast iron for another 20 minutes
Set in cold water for 20 minutes to remove the bitterness (this info came from various videos)
Haven't tried it yet, but it smells delicious and the texture is what I was hoping for
Tofu looks a little yellow - maybe bc the mold is brand new?
Forgot to weigh the brick but I'm guessing is maybe 18-20oz??
Hope this helps!
Reviewed in the United States on June 12, 2020
2 cups dried beans, soaked overnight in 6 cups water (6-8 hours)
Drain and blend 1 cup beans per 3 cups water and add to pot - there's a lot of foam with this way, I will try other methods in the future
Bring to boil and remove from heat, skim foam, put back on heat for 10 minutes - stir CONSTANTLY the whole time
Pour mixture into strainer bag - I used a 2 cup Pyrex - it's hot, so work in batches and use a bowl inside a bowl to press the liquid out. Reserve the pulp for other uses (so I read - makes sense tho)
Return liquid to pot, bring to boil, then reduce heat and simmer for 8 minutes
Move off heat; mix the liquid Nigari with 1/4 cup cold water
Let mixture sit for 15 minutes - skim the "skin" off and save to eat or for soup - it's like a skin of tofu
Give the soy milk a quick stir and pour coagulant into pot; stir a few times and let sit for 15 minutes
Gently scoop into mold, cover, and weigh down - weight depends on your preference - I used an 8" cast iron until the top of the mold recessed, then used 2 quarts of liquid in jars for a total of 25 minutes; I like firmer tofu so after checking and draining, put a small jar on top of the lid with my cast iron for another 20 minutes
Set in cold water for 20 minutes to remove the bitterness (this info came from various videos)
Haven't tried it yet, but it smells delicious and the texture is what I was hoping for
Tofu looks a little yellow - maybe bc the mold is brand new?
Forgot to weigh the brick but I'm guessing is maybe 18-20oz??
Hope this helps!
As others have mentioned, the biggest challenge is finding the right object to press the tofu. I've found that a 15 oz can of food with something on top of that is just right.
Top reviews from other countries
The press arrive before the delivery date quoted. It arrived in perfect condition. It was well packaged and padded. So pleased with this purchase.
Je rajoute les photos après plusieurs utilisation. Entièrement satisfaite du moule. Le tofu est bien meilleur que celui acheté dans le commerce.
Reviewed in France on September 30, 2017
Je rajoute les photos après plusieurs utilisation. Entièrement satisfaite du moule. Le tofu est bien meilleur que celui acheté dans le commerce.