Okja tofu is what we call Japanese tofu, or egg tofu. It's like tofu, but it doesn't contain any bean composition, and eggs are the main raw material, not only tofu, but also the taste of eggs. From the era of Japan's Yangjiang, Okja's methods of production were documented in the secret box of Manchuria, published in 1785, and subsequently disseminated in South-East Asia, where China was introduced from Malaysia in 1995. At first, Japanese tofu appeared only as a specialty in some of the high-end winehouses, which, because of its many characteristics of environmental health, taste and convenience, catered to the food habits of the Chinese people, thus gradually moving towards the lives of ordinary people. Okja tofu is low in heat and has low fat content, which also has the effect of reducing pressure, stinging, inflammation, beauty, etc. So, once in a year, after the big fish, it's a good choice to have a meal with her
