Although this tofu is made by a 'method of namashibori,' and bittern is added to the soy milk while its viscosity is low, the tofu becomes hard because the moisture content is reduced by applying a load for a long time.
「生しぼり方」で作られ、豆乳の粘度が低い状態でにがりを混ぜるが、荷重と時間を多くかけて含水率を減らすため硬くなる。