Koya-dofu processed with baking soda is one-fourth to one-third softer than the one produced through the traditional process, and its texture is so different as to suggest that it's a different kind of food.
重曹処理された高野豆腐は伝統製法のものに比べ、硬さが1/3～1/4程度で非常に柔らかく、別の食品といえるほど食感も異なる。