Tofu is an essential part of Japanese cuisine. The healthy food has been around since the Chinese Han Dynasty about 2000 year ago. In the 8th century, tofu was finally introduced to Japan and soon became a staple ingredient all over the country. The tasty treat is made by coagulating soy milk and pressing the remaining curds into a solid block. Rich in protein, low on fat, and gluten- and lactose-free, the healthy superfood has become more popular than ever. But although tofu is now available all over the world, no one does the beloved bean curd quite like Japan.